Sea Breeze Fish Market's Halibut Fish With Grape Tomato Basil

Print
Email
|

by Melissa Jones

wfaa.com

Posted on March 21, 2014 at 7:17 AM

                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.

Print
Email
|