Seared Halibut with Garlic White Wine Sauce
- 4 Halibut Portions
- 1/2 lb Heirloom cherry tomatoes
- 1/3 cup Dry white wine
- 4 cloves Garlic, minced
- Juice of 1 lemon
- 3 tbsp Extra virgin olive oil
- 1/4 cup Fresh basil leaves, thinly sliced
- Salt and freshly ground black pepper
- Pat the fish dry with paper towels, and season well on both sides with the salt and freshly ground black pepper.
- Heat one tablespoon of the olive oil in a cast iron skillet over medium heat.
- Gently place the fish in the pan and sear for about 3-4 minutes on each side or until fish is opaque and flaky. Transfer to a plate and keep warm.
- To make the garlic white wine sauce, add another tablespoon of olive oil to the skillet, and stir in the minced garlic. Let the garlic cook for about 15 seconds, stirring constantly so it doesn’t burn.
- Stir in the tomatoes and a pinch of salt, then add the white wine.
- Allow the sauce to simmer for a few minutes, until the tomatoes start to soften and release their juices.
- Transfer the cooked fish back into the skillet until heated through, about a minute.
- Remove the skillet from the heat, and add the lemon juice.
- Serve the fish with a drizzle of olive oil, and garnish with the fresh basil.