We picked our first cherry tomatoes of the season… how wonderful it is to eat fresh vegetables from the garden!
I learned this simple fish recipe from the restaurant I used to work at in NYC. It’s super quick, easy, and delicious.
I usually serve it with sautéed spinach and mashed potatoes.
Halibut with Cherry Tomatoes and Olives
Ingredients
2 6- to 7-ounce halibut fillets
2 tblsp flour
3 tblsp extra-virgin olive oil
1 large shallot, minced
2 cloves garlic, thinly sliced
pinch of dried crushed red pepper
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, halved
1 tablespoon drained capers
2/3 cup dry white wine
1/2 cup low sodium chicken broth
juice of 1 lemon
2 tblsp fresh basil or parsley, chopped
salt and fresh black pepper
1. Sprinkle fish with salt and pepper. Dredge in flour. Heat oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter.
2. Deglaze the pan with white wine and reduce by half. Add garlic, shallot and crushed red pepper. Add lemon juice and chicken stock, and simmer for 2 minutes. Mix in tomatoes, olives, and capers. Simmer until sauce thickens slightly, about 4 minutes. Mix in fresh herbs. Season sauce with salt and pepper. Spoon sauce over fish.
