Servings: 6 click to scale
Ingredients
Cherry Tomato Vinaigrette
- 1 qt cherry tomatoes
- 1/2 cup shallots minced
- 2 Tbsp red wine vinegar
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 cup fresh chives chopped
- 1/3 cup extra virgin olive oil
Pan Seared Halibut
- 6 ea halibut 6 oz pieces
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 2 Tbsp extra virgin olive oil
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Instructions
Cherry Tomato Vinaigrette
- Cut half of the tomatoes in half.
- Heat a skillet over medium high heat. Drizzle in 1/3 cup of olive oil. Add the shallots and sauté for 1 minute. Add the tomatoes and toss. Cover and lower the heat and cook for 5 minutes until tomatoes are soft and breaking apart. Remove from heat and season with salt, black pepper, red wine vinegar. Toss in chives. May be served warm or room temperature.
Pan Seared Halibut
- Season fish with salt and black pepper on both sides.
- Heat a non stick pan over medium high heat. Drizzle in oil and cook fish until cooked through, about 3 minutes.
- Serve each fillet with 1/2 cup of vinaigrette.
Nutrition
Serving: 1ea | Calories: 337kcal | Carbohydrates: 6g | Protein: 31g | Fat: 21g | Saturated Fat: 2g | Sodium: 310mg | Fiber: 2g
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