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Pan-Seared Halibut
with Fresh Tomato Relish
with Fresh Tomato Relish
Ingredients
| * | 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. |