This inspired dish comes to us courtesy of my friends at Cooking Light Magazine. Culled from its "Summer Cookbook 2014" edition, it is a recipe that couldn't be easierto make or more delicious! I used halibut here because I'm such a fan, but any meaty mild fish would work well.
The fish is first seasoned and seared then quick braised in butter, herbs and wine. Topped with more fresh herbs, some pan roasted baby tomatoes, and bathed in the butter-wine cooking juices, this is a meal that can be on your plate in less than 15 minutes, though I guarantee it'll be off your plate even faster.
Serve with a rice or cooked grain of your choice, or some simply smashed baby spuds and a fresh green salad. Mmmmm…..
Cheers – Steve
- 4 - 6 ounce halibut fillets, skinned
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 1/2 cups cherry, pear, or grape tomatoes
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh dill (I used rosemary and it was great too)
- oregano leaves for garnish (optional - I used some micro-greens instead)
- Heat a large skillet (I suggest non-stick for this) over medium-high heat. Sprinkle the fish with 1/4 teaspoon salt and pepper. Add butter to the pan; swirl until the butter melts. Add fish; cook 1-2 minutes until lightly browned on the bottom, then gently flip the fillets. Add the wine and a pinch of the herbs; cover and reduce the heat to medium-low, and cook another 5 -6 minutes until the fish flakes easily when tested with a fork.
- While the fish is cooking, heat a small skillet over high heat. Combine tomatoes and oil. Add to pan and cook, tossing occasionally for about 3 minutes until starting to char and soften.
- Place 1 fillet in each of 4 shallow bowls, spoon cooking liquid over each fillet. Divide tomatoes among servings, sprinkle with 1/4 teaspoon salt and more of the fresh dill (or other fresh herb of your choosing) as desired.