PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL

Serves: 4

1 pint (500 mL) cherry or grape ■ tomatoes, preferably mixed colours, halved

2 medium garlic cloves, minced ■ 1 tsp (5 mL) red wine vinegar ■ Salt ■

Freshly ground black pepper ■ Four 6-oz (170-g) skinless Pacific ■ halibut fillets

3 tbsp (45 mL) extra virgin olive ■ oil

2 tbsp (30 mL) chopped fresh ■ basil

1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon (1 mL) salt, and 1⁄8 teaspoon (0.5 mL) pepper. Set aside.

2. Season the halibut all over with 3/4 teaspoon (4 mL) salt and 1/2 teaspoon (2.5 mL) pepper.

3. Heat 2 tablespoons (30 mL) of the oil in a 12-inch (30.5-cm) nonstick skillet over medium-high heat until hot and shimmering.

4. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes.

5. 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, 3-4 minutes.

6. Transfer the cooked halibut to a plate or serving platter.

7. Add the remaining 1 tablespoon (15 mL) 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 the basil, then taste and adjust the seasoning, if necessary.

8. Serve the halibut fillets with the tomatoes spooned over the top and alongside.

Note: 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. Another mild white fish like haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.

PRO TIP:

Remember, when browning or ■ searing a piece of meat or fish: Get the pan good and hot. If the food doesn’t sizzle when you place it in the oil, take it out and give the pan another minute or two to heat up.

Don’t overcrowd the pan, or ■ the temperature will drop and the food will steam not sear.

Resist the urge to move or ■ flip the food before it has fully seared. If you move it around, it won’t develop that brown colour and crust.