* 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.
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.