Prepare the vinaigrette: Preheat the oven to 500ºF.  Lightly spray a small baking pan with cooking spray. Rinse and dry the tomatoes. Cut in halves lengthwise and place cut-side down in the baking pan. Roast 15 minutes. The skins will blister and blacken a bit, and the pulp will be very soft. Cool. Scrape the tomatoes, including the skins, into a food processor or blender. Add the garlic, mustard, vinegars, oregano, salt and pepper. Puree until smooth. Slowly add the olive oil; blend until incorporated. Transfer the vinaigrette to a bowl. (Refrigerate if making ahead; remove from refrigerator about 30 minutes before serving.) To prepare the halibut: Put the fish into a foil-lined baking pan. Spread about 1 1/2 tablespoons of the vinaigrette on top and sprinkle lightly with salt and then the bread crumbs. Bake the fish in a preheated, 450ºF. oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish is cooked through. Cut the halibut into 4 serving pieces and spoon the vinaigrette on top. Yields: 4 Servings From article by Judith Blake, Seattle Times, in the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99 

 Seafood Cookbooks