Ingredients

The following ingredients have 4 Servings
  • 3/4 pound halibut, skinless (or cod), (1 1/2 inch thick or more)
  • salt and pepper
  • 1 tablespoon flour (for dredging)
  • 1 tablespoon olive oil
  • 2 tablespoon green onion, finely chopped
  • 1 cup heirloom tomatoes, chopped (or cherry tomatoes, halved)
  • 1 tablespoon capers
  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon garlic, minced or grated
  • 1 tablespoon fresh oregano, finely chopped
  • salt and pepper to taste
  • 1/2 teaspoon cornstarch

Instruction

  • Preheat oven to 450F.
  • PREPARE TOMATO CAPER TOPPING: Mix together all ingredients for tomato caper topping in a small bowl. Set aside.
  • SAUTE HALIBUT: Divide halibut into 2-3 portions if desired or leave whole. Sprinkle liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil to medium high in a pan (ovenproof and non stick if available - if not, don't worry). Add fish and let it saute undisturbed for 3 minutes until lightly browned. Flip fish over, add green onions and saute for another minute.
  • ROAST HALIBUT WITH TOPPING: If pan is not ovenproof, transfer to small foil lined pan. Pour tomato mixture around fish and green onions. Roast for 3-6 minutes, depending on thickness of fish. Don't overcook. Fish is ready when fork can cut through it or instant thermometer reads 145F. Serve halibut, topped with tomato caper mixture, over bed of fresh baby spinach or couscous if desired.