HALIBUT WITH BLISTERED TOMATO SAUCE

Halibut with Blistered Tomatoes

2 T olive oil

1 pt cherry tomatoes

1 clove garlic, finely grated or pressed

1 T white balsamic vinegar

¼ t each salt and pepper

4 halibut fillets (about 6 oz. each)

1 T butter

Method

Arugula Salad

2 T olive oil

½ T lemon juice

1 t liquid honey

3 c lightly packed baby arugula

¼ c thinly sliced red onion

¼ c shaved Parmesan cheese pinch each salt and pepper

In nonstick pan, heat 2 tsp of the oil over medium heat. Cook tomatoes and garlic, stirring until tomatoes begin to shrivel and release their juices, about 2 minutes. Stir in vinegar and half each of the salt and pepper; cook, stirring until fragrant, about 1 minute. Reserve in bowl. Set aside.

Sprinkle fish with remaining salt and pepper. In same pan, heat remaining oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, about 7 minutes. Add butter; cook, swirling pan, until butter is melted, and fish is coated. Remove to plate.

Arugula Salad

While fish is cooking, in large bowl, whisk together oil, lemon juice, honey, salt, and pepper. Add arugula, red onion, and Parmesan; toss to coat.

Plating

Place fish in center of plate, spoon pan sauce (tomatoes, garlic, and vinegar) around the fillet, and finish with arugula salad on top.