* Healthy * Low Carb * Weeknight Winner *
My
store has never carried fresh halibut, so you know when they finally had it I jumped all over the fish like a fat kid on a cupcake. This recipe
highlights the beautiful fillet and the flavors of end-of-summer tomatoes. It’s
simply sublime.
Pan Seared
Halibut with Roasted Heirloom Tomatoes
Adapted from
Aaron McCargo Jr.
Serves
4
2
tbsp coconut oil (can substitute
grapeseed oil)
4
(6-ounce) halibut fillets
1
tbsp salt
1
tbsp cracked black pepper
2
sprigs fresh thyme
1
lemon, sliced in half
¼
cup dry white wine
1
tbsp olive oil
1½
cups halved heirloom tomatoes
1
tsp chopped garlic
2
tbsp freshly chopped parsley leaves
In
a large saute pan over medium-high heat, add the coconut 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, wine, a squeeze or two of lemon and simmer for 2
minutes. Then 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, garlic
and a squeeze of lemon. Cook for 2 minutes and then add the parsley. Stir to
combine and serve on top of the fish.
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