1lb Fresh Halibut Fish (You can sub Haddock, Cod, any soft white fish)
2 TBSP EVOO
1 cup grape tomatoes
1 tsp lemon zest
1 TBSP basil chiffonade (little ribbons in French, stack leaves on each other and roll then chop)
¼ cup white wine (If you won’t drink it, don’t cook with it)
Cut the grape tomatoes in half and mix with lemon zest and basil chiffonade.
Heat pan to a medium heat and add EVOO. Sauté for 3 minutes or so depending on size.
When you flip the fish add the tomato mixture and bring heat to a medium low. Cooking to long will extract to much water from tomatoes.
Deglaze the pan with the white wine, once reduced by half plate and serve.