Pan Seared Halibut with Quick Charred Tomato Sauce
The minute summer tomatoes ripen on the vine we’re ready to pop them into quick and easy recipes like this pan seared halibut topped with garlicky salsa. Halibut’s flaky white flesh practically begs for citrusy salsa to spark it’s neutral flavor. Think of it as a blank canvas for summer’s favorite homegrown and farmers’ market crop.
Thank you Robin Selden, Marcia Selden Catering and Event Planning, for yet another way to celebrate summer tomatoes.
Want to know more about everyone’s favorite summer fruit? There are over 10,000 varieties of tomatoes! They range from white-yellow-pink-red-orange-green-purple-black! Check out our Seasonal Snippet post for more beyond the basics.
Pan Seared Halibut with Charred Tomato Salsa
Type: Fish – pareve
4 (6-ounce) halibut fillets
1 tablespoon salt
1 tablespoon fresh cracked pepper
2 sprigs of fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 diced red onion
2 cups halved heirloom cherry tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves
2 tablespoons basil chiffonade
2 tablespoons capersDirections:In a large sauté pan over medium-high heat, add 1T olive oil.
Season the fish with salt and pepper and sear the fish for 3 to 4 minutes on each side.
Add the thyme, juice of 1/2 a lemon and 1T of olive oil and baste the fish with the sauce. Remove the halibut from the pan to a platter.For the salsa:
sauté the red onion till translucent. Increase the heat to high and add 1T olive oil to the pan. Stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then toss in the capers, basil and parsley. Stir to combine and serve on top of the fish.
Consider this salsa as a go-to basic bruschetta recipe, too. SImply grill or toast very good artisanal bread, drizzle with EVOO and top with this salsa.