Simple is the name of the game when it comes to our pan-seared halibut. Dusted with salt, cooked until crisp and served with a sweet cherry tomato sauce, this easy fish dish will impress anyone.
Course Main Course
Cuisine American
Keyword halibut, pan seared halibut, halibut with tomato sauce
Heat a medium saucepan to a medium heat. Add one tablespoon of olive oil. When the oil is hot, add the tomatoes and 1/4 teaspoon salt. Toss in the oil. Continue to cook the tomatoes over a medium heat until they start to break down, about 5 minutes. Add the sliced garlic, cook for one minute. Add the sherry. Bring to a boil and reduce to a simmer. Continue to simmer until the tomatoes are mostly broken down, another 4-5 minutes. Season to taste with salt and pepper.
While the tomato sauce cooks, get started on the fish. Season halibut filets on both sides evenly with one teaspoon of salt. Heat remaining tablespoon olive oil in large saute pan over medium high heat. When the oil is hot, add halibut to the hot pan. Cook until brown and crisp, about 4 minutes and flip over. The fish will release easily from the pan when it is ready to flip over. Cook on the other side for another 3-4 minutes until the fish is golden brown and crisp on the other side and cooked through on the inside.
Serve the fish with a spoonful of sauce, some fresh basil and a sprinkling of maldon sea salt.