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.
FAQS
How do I properly pan-sear halibut for the best texture?
To achieve a perfectly pan-seared halibut, season the fish with salt and pepper, then heat olive oil in a nonstick skillet until it's hot and shimmering. Cook the halibut presentation-side down without moving it for about 3 minutes until golden brown. Flip it and reduce the heat to medium, cooking for an additional 3 to 4 minutes until the fish is firm and opaque.
What are some good substitutions for halibut in this recipe?
If you can't find halibut, you can substitute it with other firm white fish like cod, snapper, or tilapia. Just keep in mind that cooking times may vary slightly depending on the thickness of the fish you choose.
Can I make this pan-seared halibut recipe gluten-free?
Yes, this pan-seared halibut recipe is naturally gluten-free as it does not contain any gluten-containing ingredients. Just ensure that any additional sauces or sides you serve with it are also gluten-free.
How should I store leftover pan-seared halibut with cherry tomato basil sauce?
To store leftover pan-seared halibut, place it in an airtight container and refrigerate for up to 2 days. For best results, reheat gently in a skillet over low heat to maintain its texture.
What side dishes pair well with pan-seared halibut and cherry tomato basil sauce?
Pan-seared halibut pairs beautifully with a variety of side dishes. Consider serving it with a light salad, steamed asparagus, or a bed of quinoa or rice to soak up the delicious cherry tomato basil sauce.
Loading reviews...
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 in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. 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...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia