Halibut with Plum Tomatoes & Lemon

Brittany Pitschman
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Cook Time 15 minutes
Course Entrée

Equipment

  • 12" Large Skillet

Ingredients
  

  • 2 tbsps. Extra Virgin Olive Oil
  • 1 large Shallot minced
  • 1 lb. Plum Tomatoes peeled, seeded and diced
  • 1/2 tsp Lemon Rind zested
  • 4 tbsps. chopped Kalamata Olives
  • 2 tbsps. Fresh Lemon Juice
  • 4 6- oz Halibut Fillets
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 2 tbsps. Flat Leaf Parsley chopped
  • 2 tbsps. Basil chopped
  • Additional Lemon Wedges for garnish optional

Instructions
 

  • Heat the 12" Large Skillet over medium heat. Add the olive oil and shallots and cook for two minutes. Add the tomatoes, lemon rind, olives and lemon juice.
  • Season the fish fillets with salt and pepper on each side. Arrange the fillets in a single layer over the tomato mixture.
  • Cover the pan and cook over medium heat until steam begins to escape from the lid, about 5 minutes.
  • Spin the lid to engage the Vapor Seal then reduce the heat to low. Cook the fish for 2 minutes then immediately remove the pan from the heat.
  • Let stand off-heat for about 6 minutes or until the fish is just cooked through.(It should flake easily with a fork.)
  • Garnish with parsley and basil. Serve with lemon wedges.
Keyword halibut, lemon, seafood, summer, tomato