
Pan-Seared Halibut
with Fresh Tomato Relish
Makes 4 ServingsIngredients
* | FOR THE FRESH TOMATO RELISH: |
* | 1 large vine-ripened tomato, cored and finely chopped |
* | 2 tablespoons finely diced yellow or white onion |
* | 1 tablespoon chopped chives |
* | 5 green olives with pimentos, such as Spanish Manzanilla, chopped |
* | 1 tablespoon fresh lemon juice |
* | 2 tablespoons toasted pine nuts |
* | 2 tablespoons olive oil |
* | Kosher salt and freshly ground black pepper |
* | FOR THE HALIBUT: |
* | 4 (6-ounce) skinless halibut fillets |
* | Kosher salt and freshly ground black pepper |
* | 1 1/2 tablespoons olive oil |
* | 1 1/2 tablespoons unsalted butter |

Instructions
1 | To prepare the fresh tomato relish, combine tomatoes with their juices with the remaining ingredients, seasoning to taste with salt and pepper. Set aside and let stand at room temperature. |
2 | Season the halibut with salt and pepper. |
3 | In a large non-stick skillet, heat 1 1/2 tablespoons olive oil until shimmering. Add halibut and cook over moderately high heat until seared on the bottom, about 7-8 minutes. Flip the fillets and add butter to the skillet. Spoon the butter over the fillets as they cook, 3-4 minutes more. |
4 | Transfer halibut to plates and top with tomato relish. Serve immediately. |