Place yellow tomatoes in a food processor fitted with the metal blade, and process until completely pureed. Pass puree through a fine mesh strainer, pressing firmly on solids with back of ladle. Push as much as possible through strainer to produce a nice, thick coulis. Repeat process for red tomatoes, keeping the two coulis separate. Do not mix the red and yellow coulis together.
Preheat oven to 450 degrees F. Combine chives, parsley, thyme, dill, basil, breadcrumbs, salt, pepper, and olive oil in a small bowl; stir to combine thoroughly. Season halibut with salt and pepper. Spoon breadcrumb mixture onto tops of fish fillets, dividing it equally and pressing to adhere.
Heat a medium sauté pan over medium high heat. Add grapeseed oil and heat through. Place the halibut, herb side up, in sauté pan; cook for 2 to 3 minutes. Transfer pan to oven and cook until fish is just cooked through, about 5 to 6 minutes.
Gently reheat each coulis in a separate pan, then place in separate measuring cups with pouring spouts. Simultaneously, pour both coulis from opposite sides of the plate until they meet in the center. Half of the plate should be covered with a thin layer of the Yellow Tomato Coulis and the other half with a thin layer of the Red Tomato Coulis. Place halibut in center of plate and serve immediately.
Yield: 4 to 6 servings
Herb-Crusted Halibut: per serving: 275 calories, 39 g protein, 3 g carbohydrate, 11 g fat, 2 g saturated fat, 58 mg cholesterol, 324 mg sodium, 0 g fiber.
Tomato Coulis: per tablespoon: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 7 mg sodium, 0 g fiber.
Replace Tomato Coulis with Roasted Red and Yellow Pepper Coulis
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