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 saute 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.
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By mommie3g
on September 17, 2011
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Full of flavor...our family absolutely loves this recipe. Dear Husband and my 3 little picky eaters asks for this quite often.
By Chef #1342515
Hudson Valley, NY
on September 07, 2011
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I made this tonight with halibut fillets my husband brought home from an Alaskan fishing trip. It might have been a four or five star recipe had I used less than the amount of salt the recipe called for (it seemed quite high when I read the recipe, but I followed it none-the-less. I thought the fillets were extremely salty, and even a bit too peppery. Next time, I would use no more than one teaspoon of salt and two teaspoons of pepper. The fish was perfectly cooked, using the timing given and the tomatoes were delicious (I used large yellow heirloom tomatoes that I cut in two-inch chunks. I also followed some reviewers suggestions by substituting a third of the lemon juice with white wine and thought the flavor (helped by the garlic was very good.
By barbararelam_11...
anaheim, CA
on May 22, 2011
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Loved it and I also added white wine with less lemon
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