Pan-Seared Halibut with Cherry Tomatoes & Basil
Simple and summery, this pan-seared halibut with sweet cherry tomatoes, garlic, and fresh basil comes together in 30 minutes.
- 1 pint cherry/grape tomatoes, halved (preferably mixed colors)
- 2 medium garlic cloves, minced
- 1 teaspoon red wine vinegar
- Freshly ground black pepper
- 4 (6-ounce) skinless halibut filets (or other mild white fish)
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh chopped basil
- In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.
- Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in basil, then taste and adjust seasoning if necessary.
- Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
- Serve With: Perfect Couscous
Source: Jenn Segal Once Upon A Chef – Pan-Seared Halibut with Cherry Tomatoes & Basil