Pan-Seared Halibut with Cherry Tomato Basil Sauce
A delicious and simple dish featuring pan-seared halibut topped with a fresh cherry tomato and basil sauce.
Ingredients
For the Tomato Basil Sauce
- 1ptcherry or grape tomatoes, halved
- 2clovegarlic, minced
- 1tspred wine vinegar
- 1/4tspsalt
- 1/8tspfreshly ground black pepper
- 2tbspfresh chopped basil
For the Halibut
- 4piece6-ounce skinless halibut filets
- 3/4tspsalt
- 1/2tspfreshly ground black pepper
- 3tbspolive oil, divided
How to make Pan-Seared Halibut with Cherry Tomato Basil Sauce
Prepare the Tomato Basil Sauce
In a medium bowl, combine the tomatoes, garlic, vinegar, salt, and pepper. Set aside.
Cook the Halibut
Season the halibut all over with salt and 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.
Prepare the Sauce
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
Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
Tips & Tricks
Ensure the skillet is hot before adding the fish to achieve a nice golden crust.
Use a gentle touch when flipping the fish to prevent it from breaking apart.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...