| Halibut with Cherry Tomato Vinaigrette |
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| Servings: | 6 servings | | Prep Time: | 5 minutes | | Total Time: | 15 minutes |
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| NUTRITIONAL INFORMATION 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 |
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| 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 |
| | Preparation | 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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