Grosso Rombo al Forno di Legno

(Halibut Baked in the Wood Fired Oven)


3 Lb. Fresh Halibut piece (either end of fish is fine)
6 Cloves Garlic - chopped
1/2 Cup Olive Oil
1/2 Cup Mixed fresh herbs - rosemary and oregano
Q.B.   Pepper - Black
Q.B.   Salt

Preparation of the Dish

NOTE: This recipe is best used when the wood fired oven has been used for pizza (750-800).  After  that, allow the oven to cool to approximately 475-550 F).  Alternatively, the oven could be fired for about 2 hours until it achieves a temperature of 600 F or thereabouts , allowed to cool for about 30-40 minutes, and then used for this dish.

Place the Halibut in to a stainless steel roasting pan. Using a sharp knife, cut slits skin of the Halibut orthogonal to the line of the spine.  Do this on both sides.

Mix the garlic, and herbs in a small bowl, then stuff the slits with the mixture.  Add additional olive oil to coat the fish.  Be sure to stuff  and oil both sides of the fish. Add salt and pepper to taste at this time. Once this is done, cover the roasting pan with plastic wrap, and place in the refrigerator.  Allow to marinate overnight, turning the fish every 12 hours or so.  Remove the fish from the refrigerator at least an hour before you intend to roast it.

Put a rack in the now fired but banked oven.  Remove the plastic wrap from the fish, and replace it with aluminum foil. Place the roasting pan on the rack, and begin to roast it.  the best position for the pan is determined by the heat of the oven.  About 8-10 inches from the coals is good.  Rotate the pan every 5 minutes for the entire 30 minute that it will roast. As one end of the fish is most likely thicker than the other, this will help assure even cooking.

Remove the roasting pan with the fish from the oven after 30 minutes and check for doneness.  If done, the fish is ready to be served. If not, recover the pan and place in the oven for an additional 5-6 minutes.

Once the fish is done to your liking, remove the foil, and separate the fish from the bones.  Serve with some of the sauce that the roasting process has produced.  A nice cauliflower salad (cauliflower, anchovies, sun-dried tomatoes, and olives served with an olive oil vinaigrette) is very nice with the Halibut.

FrmBottomBar.gif (1768 bytes)

Last updated on:06/18/06 08:32:56 PM