Pan Roasted Halibut Recipe
summer beans / charred corn / summer squash / tomato jam
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Ingredients
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Fish
Summer Beans
Charred Corn
Summer Squash
Tomato Jam
Method
Preparation of Tomato Jam
- 1
Cook Tomatoes
In a saucepan over medium heat, combine the chopped tomatoes, sugar, red wine vinegar, salt, and black pepper. Cook, stirring occasionally, for about 20 minutes until the mixture thickens and resembles jam.
Preparation of Summer Beans
- 2
Sauté Green Beans
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the green beans, salt, and black pepper, and sauté for 5-7 minutes until tender-crisp.
Preparation of Charred Corn
- 3
Char Corn
In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the corn kernels, salt, and black pepper. Cook for 5-7 minutes until the corn is charred and cooked through.
Preparation of Summer Squash
- 4
Sauté Squash
In the same skillet used for the corn, add 1 tablespoon of olive oil if needed. Add the sliced zucchini and yellow squash, seasoning with salt and black pepper. Sauté for about 5-6 minutes until tender and lightly browned.
Cooking the Halibut
- 5
Pan Roast Halibut
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the halibut fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and add lemon juice, cooking for another 3-4 minutes until the fish is opaque and flakes easily.
