Last week of summer!!
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.
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
- 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.
- 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.
- 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.
- Add garlic to the pan and cook for another minute, making sure it doesn’t burn. Add the other ¼ tsp Kosher salt.
- Add balsamic vinegar and stir together. Cook for another 2-3 minutes.
- Turn off the heat, add the chopped basil and stir together slowly. This keeps the basil a nice bright green color.
- Plate the halibut and spoon the balsamic-tomato and shallot mixture over the top.