PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL

Serves: 4

1 pint (500 mL) cherry or grape tomatoes, halved

2 medium garlic cloves, minced

1tsp(5mL)redwinevinegar 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 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 non-stick skillet over medium-high heat until hot and shimmering.

4. Place the fish, presentation-side down, in the pan and cook until golden brown and crisp, about 3 minutes.

5. Flip the fish and lower heat to medium. Cook until the halibut is firm to touch and opaque when you pry open a thicker piece with a paring knife, 3-4 minutes. 6. Transfer fish to serving plate. 7. Add the remaining 1 tablespoon (15 mL) of 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 halibut fillets with the tomatoes spooned over the top.

Note: Pacific halibut is available fresh from March into November. Avoid frozen halibut. Haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.

PRO TIP:

Remember, when browning or searing fish: Get the pan 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. Don’t flip the fish before it has fully seared. It won’t develop that brown colour and crust.