Pan Seared Halibut with Roasted Heirloom Tomatoes


Ingredients


·         2 tablespoons grapeseed oil

·         4 (6-ounce) halibut fillets

·         1 tablespoon salt

·         1 tablespoon cracked black pepper

·         2 sprigs fresh thyme

·         1 lemon, juiced

·         1 tablespoon olive oil

·         1 1/2 cups halved heirloom tomatoes

·         1 teaspoon chopped garlic

·         2 tablespoons freshly chopped parsley leaves


Directions


In a large sauté pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

1 comment (Add your own)

1. Javid wrote:
tha pei kaneis gia ta lefta pou efere o dirmaxos sto nisi apo to limeniko tamio;apo tis prospathies t tha erxete sto nisi mas to 30 tis ekato twn xrimatwn apo to limeniko tamio tis parou.etsi gia na sxoliazoume eforis tis ilis k oxi memonomena.na blepoume ta problimata k na piezoume alla na anaferomaste k sta thetika apotelesmata.

Fri, April 27, 2012 @ 4:02 PM

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