Pan Seared Halibut with Roasted Heirloom Tomatoes

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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.

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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.

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Loved it and I also added white wine with less lemon

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This recipe was so delicious. Family loved it. Good job Aaron.

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I made this as directed and found the lemon to be too overpowering for the hallibut. If I make this again I will use a fraction of the lemon juice, add a little dry white wine and finish off the sauce with a pat of butter.

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It is a simple and light summer meal. The combination of the garlic, tomatoes and parsley are outstanding.

Try it you won't regret it!

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Wonderful recipe! Even my burger and steak loving husband loved it.

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This is the first Aaron recipe I have tried and was pleasantly surprised! This was fast, easy and delicious. Love when I can also include my own fresh herbs! This is a keeper.

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This was definitely a keeper. My whole family of picky eaters ate the whole thing. The one change I am going to make is to add garlic to the lemon poaching liquid.

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This dish was not only easy to prepare, it was absolutely DELICIOUS!!!