Sear-Roasted Halibut with Tomato & Capers

Position a rack in the center of the oven and heat the oven to 450 degrees

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp salt and 1/4 tsp pepper

Season the fish with 3/4 tsp salt and 1/4 tsp pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12 inch ovenproof skillet over medium-high heat with until shimmering hot.

Add the fish, evenly spaced and cook without touching until it browns and releases easily from the pan, about 3 minutes. Flip the fish

Sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges , 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 a pairing knife, 3 to 6 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

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Per Serving (excluding unknown items): 101 Calories; 7g Fat (61.1% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Easy and delicious. Ethan and Daniel loved it.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0