Halibut with Cherry Tomato Vinaigrette
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6 servings
5 minutes
Total Time:
15 minutes
287 Calories; 6.3 g Carbohydrates; 19.7 g Fat; 2.8 g Saturated Fat; 21.2 g Protein; 53 mg Cholesterol; 1.7 g Fiber; n/a Potassium; 325 mg Sodium; 0 g Added Sugars
Main Ingredients:
1 qt Cherry Tomatoes
6 tbsp. Oil, Olive
1/2 cup Shallots, Fresh Peeled, Minced
2 tbsp. Vinegar, Red Wine
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1/4 cup Chives, Fresh, Chopped
6 each Pacific Halibut Fillets, 4 oz
1/2 tsp Kosher Salt
1/8 tsp Ground Black Pepper
2 tbsp. Oil, Olive
Cut half of the tomatoes in half. Heat a skillet over medium high heat. Drizzle in 1/3 of the olive oil. Add the shallots and sauté for 1 minute. Add the remaining 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 and remaining olive oil. Toss in chives.
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.
Tips & Notes
Simple tomato vinaigrette is also great on chicken and tossed with cooked pasta.
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