Halibut with Cherry Tomatoes & Basil

This time of year, we have an abundance of fresh tomatoes and basil in our garden and so I was recently perusing recipes online to find a new way to use them. I came across this delicious halibut recipe that is perfect for a summertime meal. It originally appeared in the Once Upon a Chef…

Ted Scheffler

June 29, 2018

Ingredients:

1 pint [320 g] cherry or grape tomatoes, preferably mixed colors, halved
2 medium garlic cloves, minced
1 tsp red wine vinegar
Salt
Freshly ground black pepper
Four 6-oz [170-g] skinless Pacific halibut fillets
3 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh basil

Method:

1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

3. Heat 2 tablespoons of the oil in a 12‑in [30.5‑cm] 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.

4. 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 the basil, then taste and adjust the seasoning, if necessary.

5. Serve the halibut fillets with the tomatoes spooned over the top and alongside.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, Utah Bites

cook at home, Cooking, foodie, halibut recipe, halibut with tomatoes, Recipes, tomatoes

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.