Pan Seared Halibut with Roasted Heirloom Tomatoes (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons grapeseed oil |
4 (6-ounce) halibut fillets |
1 tablespoon salt |
1 tablespoon cracked black pepper |
2 sprigs fresh thyme |
1 lemon, juiced |
1 tablespoon olive oil |
1 1/2 cups halved heirloom tomatoes |
1 teaspoon chopped garlic |
2 tablespoons freshly chopped parsley leaves |
Directions:
1. In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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