Halibut with Jammy Tomatoes Recipe
Halibut with Jammy Tomatoes
Simple and elegant, this dish highlights a Pacific Northwest staple: Alaskan Halibut. Pair with jammy roasted tomatoes and a handful of microgreens for a quick and easy, one skillet, weeknight meal.
- 2 halibut fillets (6 ounces each), skins removed
- 1 teaspoon granulated garlic
- Kosher salt, to taste
- Pepper, to taste
- 1 tablespoon vegetable oil
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 1/4 cup microgreens, for garnish
- Preheat oven to 400°F.
- Pat halibut dry with paper towels. Sprinkle both sides with garlic, salt, and pepper.
- Preheat a medium, oven-safe skillet over high heat. Once pan is hot, add oil.
- Carefully lay halibut into pan. Cook 4 to 5 minutes on one side until golden.
- Add tomatoes into pan around fish. Transfer pan to oven and cook 3 to 4 minutes more until a probe thermometer entered into the thickest part of fish reads 145°F. Remove pan from oven, remove fish from pan, and set aside to rest.
- Return pan to stove over high heat. Stir tomatoes once and season with salt and pepper. Cook 2 to 3 minutes until blistered and jammy.
- Place halibut on two plates. Surround with tomatoes and drizzle with olive oil. Top with microgreens.
- Cook’s Tips:
- Ask our fishmongers to remove the skin for you.
- To avoid splatter, make sure halibut is completely dry before placing in hot pan to sear. You can set it on a paper towel-lined plate in the fridge until ready to cook.
- A hot, well-seasoned, cast iron pan is a good choice for this recipe, but a pre-heated stainless steel pan will work as well.
- Grape tomatoes are packed with flavor and available year-round. During tomato season, consider substituting colorful heirloom cherry tomatoes!
Nutrition:Amount Per Serving (based on 2 servings)
Total Fat: 23 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 85 mg
Sodium: 150 mg
Carbohydrates: 16 g
Fiber: 2 g
Total Sugar: 3 g
Added Sugars: 0 g
Protein: 34 g
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