PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE
Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!
2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade
- Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
- Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
- Add red-pepper flakes and swirl to toast for a few seconds.
- Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
- Add basil chiffonades and blend.
- Taste and adjust seasoning with FRESH ground sea salt and black pepper.
- In another skillet melt remaining 2 tablespoons butter.
- Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
- Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
- Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.
NOTE: COD or FLUKE make a great substitution.