Sear-Roasted Halibut with Tomatoes, Olives & Capers
Gale Leech
ingredients
- 1 1/2 lbs. thick skinless halibut, cut into 4 pieces
- 1 pint cherry tomatoes, halved
- 2 tbsp capers, washed and chopped
- 2 tsp balsamic vinegar
- 3 tbsp chopped kalamata olives
- 1 tbsp chopped fresh oregano
- 2 tbsp chopped fresh basil
- 1/3 cup all-purpose flour
- 2 tbsp extra-virgin olive oil
- 2 medium cloves garlic, thinly sliced
- Kosher salt and fresh ground black pepper
directions
- 1
Position a rack in the center of the oven and heat the oven to 450F.
- 2
In a medium bowl, mix the tomatoes, capers, olives, oregano, basil, balsamic vinegar, 1/2 tsp. salt and 1/4 tsp. pepper.
- 3
Season the fish with 1/2 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off excess. Heat the oil in a 12-inch ovenproof skillet until shimmering hot. Add the fish, without crowding and cook until it browns and easily releases from the pan, about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook the garlic until it just starts to brown, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with paring knife, 3 to 6 minutes.
- 4
Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.
Source: Gale Leech
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