Sauteed Halibut with Fresh Tomatoes and Basil
Food Day Oct. 4, 2005
Sauteed Halibut with Fresh Tomatoes and Basil
Serves 4
2 large ripe tomatoes
1 large clove of garlic
2 Tbsp EVOO (divided)
4 6-to-7 oz halibut fillets
Salt and Pepper
3 tbsp chopped fresh basil
Seed the tomatoes and cut into 1/2-inch dice; place in a bowl and set aside. Mince the garlic. Heat 1 tbsp EVOO in a large nonsitck skillet over med-high heat until v. hot but not smoking. Dry the fillets with paper towels, then season with salt and pepper to taste. Place skin side up in the skillet and cook until the underside is lightly browned, about 3 minutes. Turn and cook until the fish is just white throughout when pushed open with the tip of a sharp knife, 3 to 4 min. Transfer to a platter and cover loosely with tinfoil to keep warm.
Heat the garlic and remaining 1 tbsp of EVOO in a small skillet over low heat just until the garlic begins to soften, about 30 sec. Pour over the tomatoes in the bowl and toss gently. Season with salt and pepper to taste. Spoon the tomatoes and oil over the fish. Scatter the basil over the fillets and seve.
"The Simpler the Better; Sensational Italian Meals" by Leslie Revins with Rick Rodgers