Pan-Seared Halibut with Shallots and Balsamic Cherry Tomatoes

Last week of summer!!

I know it’s sad for some of you, but I have one last super fresh fish recipe from my partnership with Coastal Living and Seaglass Wines! And I’m OBSESSED with this one, so I’m excited to share.

I wish I could explain to you how I came up with it, but I’m just gonna go ahead and say I’m brilliant.

Kidding…kind of.

I wanted a meaty fish, something that would pair well with a stiff sauvignon blanc, which can be a little tart. I wanted something with a hint of sweetness that wouldn’t be gross with fish. How do you pair sweet flavors with fish? Enter balsamic vinegar.

The tomatoes burst a little in the pan with the balsamic vinegar, then the chiffonade of basil just rounds it out with that herbaceous freshness. Don’t understand half of what I said? That’s fine. Just look at the pictures.

Halibut with Shallots and Balsamic Cherry Tomatoes

  • 4 pieces Halibut filets, about 1 lb total
  • 2 shallots, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 cup cherry tomatoes (whole)
  • 1/2 tsp Kosher salt, divided
  • 2 tbsp Balsamic vinegar
  • 1 tbsp chopped/chiffonade fresh basil
  • 1 tbsp Extra Virgin Olive Oil

Directions

  1. Place a large skillet over medium-high heat and add olive oil, swirling to coat the pan. Season halibut with ¼ tsp Kosher salt and pepper.
  2. Add halibut to pan and don’t touch it. Let it cook for 4-5 mins per side, flipping carefully to not break the fish. The halibut is done when it flakes lightly with a fork. Remove from pan, set aside, and keep warm.
  3. Add a little more olive oil to the same pan if it looks dry. Add shallots and tomatoes. Cook for 4-5 mins until tomatoes start to burst and shallots get slightly brown and translucent.
  4. Add garlic to the pan and cook for another minute, making sure it doesn’t burn. Add the other ¼ tsp Kosher salt.
  5. Add balsamic vinegar and stir together. Cook for another 2-3 minutes.
  6. Turn off the heat, add the chopped basil and stir together slowly. This keeps the basil a nice bright green color.
  7. Plate the halibut and spoon the balsamic-tomato and shallot mixture over the top.

Leave a Comment

Your email address will not be published. Required fields are marked *

*