Pan-Seared Halibut with Cherry Tomatoes & Basil
Total Time
30 Minutes
Prep Time
15 Minutes
Cook Time
15 Minutes
Rating
4.95 out of 5 stars
(57)
Ingredients
4 servings
- 1 pint cherry/grape tomatoes, halved (preferably mixed colors)
- 2 medium garlic cloves, minced
- 1 teaspoon red wine vinegar
- Salt
- 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
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Preparation
Step 1
In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
Step 2
Season the halibut all over with ¾ teaspoon salt and ½ teaspoon pepper.
Step 3
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.
Step 4
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.
Step 5
Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
Step 6
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Chef's notes
Pacific halibut is a firm, dense, and sweet white fish, available fresh from March into November. Avoid frozen halibut, as it tends to be dry. If you don’t have access to fresh halibut, another mild white fish like haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.
