Pan-Seared Halibut with Heirloom Tomatoes



  • 2 5-oz halibut fillets (could substitute cod)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 tsp fresh thyme, chopped (or 1/3 tsp dried)
  • 1/2 Juice of lemon
  • Tomato Topping:
  • ½ lb heirloom or other tomatoes, chopped (juices saved)
  • 1 tsp fresh basil, chopped (or 1/3 tsp dried)
  • 1/2 tsp olive oil
  • 1/2 tsp shallot (or scallion whites), minced
  • 1 tsp chives (or scallion greens), chopped
  • 1 tsp white balsamic vinegar (or regular balsamic)
  • Salt and freshly ground black pepper, to tast
STEPS In a medium bowl, combine the tomatoes and their juices with the basil, olive oil, shallots, and chives. Season with salt and pepper (to taste) and set aside. Pat dry the halibut fillets with paper towels to remove extra moisture, and season with salt and pepper. In a medium nonstick skillet, heat 1 tsp. […]
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