Panfried Halibut with Tomatoes and Basil
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.
- 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
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