It’s tomato season!! The heirlooms are out, strutting their beautiful selves on the grocery shelves and I couldn’t resist a couple pounds of those beauties while I was strolling the produce aisle today. I knew exactly what I wanted to do with them, so as I headed home, I stopped at my favorite fish counter to pick up some halibut and I dreamt up the perfect dinner on my drive. Roasted tomatoes with onion and garlic, then puréed with butter and cream was my bed for my pan seared halibut. I blended up a quick basil vin with leftover basil I had that needed used up to top my fish with. The flavors were out of this world! This is a must try! It’s perfect for a weeknight meal if you’re short on time, or break it out to impress your friends on a Friday night! Pair with some risotto, a nice green salad and some chilled french white! It was perfection!!
Pan Seared Halibut with Roasted Tomato Purée
4
servings30
minutes15
minutesIngredients
*For the Tomato Purée *
2 lb 2 Heirloom Tomatoes
1 Pint 1 Cherry Tomatoes
1 1 Sweet Onion Quartered
4 4 Cloves of Garlic
2 Tbsp 2 Olive Oil
1/4 cup 1/4 Heavy Cream
1/4 cup 1/4 Salted Butter
Salt to Taste
*For the Halibut*
1 lb 1 Halibut
2 Tbsp 2 Canola Oil
S&P to Taste
Directions
- To begin, place quartered heirloom tomatoes, cherry tomatoes, quartered onions and garlic cloves in a cast iron skillet or on a sheet tray. Preheat oven to 425. Drizzle olive oil on tomatoes and sprinkle with salt. Roast in the oven for 30 minutes
- Remove from oven, place in a blender with cream and butter. Blend until smooth
- To prepare fish, sprinkle with salt and pepper, preheat skillet, drizzle canola oil in and place fish in. Pan fry on one side until fish releases with ease, about 5 minutes or so. Flip and then place in a 350 degree oven for about 8-10 minutes, until thermometer reads 145.
- Plate your tomato purée and place fish on top. Top with fresh herbs or basil vinaigrette if desired.
- Pour the wine and DIVE IN!
