Pan Roasted Halibut Recipe
heirloom tomatoes, sweet peppers, scallions, sherry vinaigrette, basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Chop the heirloom tomatoes and sweet bell pepper into bite-sized pieces. Slice the scallions thinly, separating the white and green parts.
Make the Vinaigrette
In a small bowl, whisk together olive oil, sherry vinegar, salt, and black pepper. Set aside.
Cook the Halibut
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Season the halibut fillets with salt and pepper, then place them in the skillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy.
Finish Cooking
Gently flip the halibut fillets and add the chopped tomatoes, sweet peppers, and white parts of the scallions to the skillet. Cook for another 3-4 minutes until the fish is cooked through and the vegetables are tender.
Serve
Plate the halibut and vegetables. Drizzle with the sherry vinaigrette and garnish with fresh basil leaves and the green parts of the scallions.