Read Reviews >
Mild halibut is the perfect fish to pair with vibrant summer flavors such as tomatoes and basil. Use a nonstick pan to prevent the fish from sticking.
Ingredients
- 2 halibut fillets, each about 6 oz. (185 g)
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1/4 cup (1 1/2 oz./45 g) finely diced shallot
- 2 garlic cloves, minced
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1 Tbs. unsalted butter
- 1/4 cup (1/2 oz./15 ml) slivered fresh basil
Directions
Season the fish fillets with salt and pepper. In a nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the fish and cook, turning once, until the tip of a paring knife can be easily inserted without any resistance, 6 to 8 minutes total. Transfer the fish to individual plates, cover with aluminum foil and set aside.
Reduce the heat to medium and add the remaining 1 Tbs. olive oil to the pan. Add the shallot and garlic and cook until translucent, about 30 seconds. Add the tomatoes and a pinch of salt and cook until the tomatoes begin to wilt, 1 to 2 minutes. Add the white wine and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced by half, about 3 minutes. Add the butter and swirl the pan until the butter is melted, then stir in the basil. Spoon the tomato mixture on top of the fish fillets. Season with salt and pepper to taste and serve immediately. Serves 2.
Williams-Sonoma Test Kitchen
Rated 5 out of
5
by
Malena from
Best halibut recipe!
This recipe was so easy to make and very tasty and delicious.
Date published: 2021-10-09
Rated 5 out of
5
by
JennSLV from
Easy and Delicious!
Simple recipe with great flavor. I did substitute the halibut with fresh Lake Erie Walleye and it got rave reviews. I will definitely make this again.
Date published: 2020-06-15
Rated 5 out of
5
by
Modernistfood from
Fantastic!
Was limited on a few ingredients, but this recipe was easy to make and tasted fantastic. Substituted basil with fresh tarragon leaves and white wine with Mirin(sweet saki), created a spinach salad with the roasted tomatoes, a citrus vinegar honey mustard salad dressing and threw in radishes, sweet hot pepperdews. The Mirin wine paired better with the shallots, creating a nice vinegar sweet taste with the halibut and the tarragon added a lovely hint of licorice. Pairing with a salad and fresh veggies makes this a light, healthy, and absolutely fantastic meal!
Date published: 2020-04-21
Rated 5 out of
5
by
veronika from
My Go To Halibut recipe!
I make this every time I have guests over for dinner that want fish. It is fairly simple and comes out tasting like fine dining fish! My husband and young kids love it too.
Date published: 2019-12-05
Rated 5 out of
5
by
JulieRD from
Restaurant Quality
This was the best and easiest fish recipe I have come across. Made it for my family and friends and got tons of compliments. It is so tasty and simple to make. It will be apart of our dinner rotation now.
Date published: 2017-03-30
Rated 5 out of
5
by
Mollyann from
Fantastic!!
The fish was moist and tender and the tomatoes and basil lent a nice flavor to the entire dish. I followed the recipe exactly and would definitely make it again. A favorite in our house!
Date published: 2015-07-14
