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You are here: Home / 5 Ingredient Meals / Halibut with Balsamic Cherry Tomatoes

December 30, 2014 By Kaitlin Leave a Comment

Halibut with Balsamic Cherry Tomatoes

I spent the last two weeks in total holiday mode. With my birthday, Christmas, and getting engaged all in the past couple of weeks, it’s been one big celebratory meal! I’ve done very little cooking and a whole lot of eating, so it’s time to get back into a normal cooking/eating schedule again.

Halibut with Balsamic Cherry Tomatoes

This recipe for Halibut with Balsamic Cherry Tomatoes from Cooking Light is a really simple weeknight meal option. I served it with a simple salad; green beans or asparagus would also work great with this recipe.

Halibut with Balsamic Cherry Tomatoes

I changed the recipe slightly because my supermarket was out of basil; this version uses some oregano leaves to give a pop of flavor.

Halibut with Balsamic Cherry Tomatoes

 

Ingredients:

  • 1 1/2 tablespoons olive oil, divided (I used basil infused olive oil)
  • 2 (6-ounce) halibut fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 12 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh oregano leaves

 

 

Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil, swirling to coat. Season the fish with 1/4 teaspoon salt and pepper.

 

Add the fish to the pan and cook for 5 minutes on each side, or until fish flakes easily with a fork.

IMG_0164

 

Remove the fish from the pan and cover with aluminum foil to keep warm.

Add the remaining 1 1/2 teaspoons olive oil to the pan. Add the tomatoes and garlic and cook for 3 minutes. (Be careful, the tomatoes will sizzle and pop a bit).

IMG_0165

 

Add the balsamic vinegar and cook for 1 minute. The tomatoes should be cooking down and bursting a bit.

IMG_0166

 

Remove from heat and stir in 1/4 teaspoon salt. Add the fish to a plate and top with with tomato mixture. Garnish with the oregano leaves.

Halibut with Balsamic Cherry Tomatoes

 

This quick 15 minute meal is really satisfying. Halibut is a “meaty” white fish, so it fills you up quicker than other white fish. The balsamic vinegar works to balance out the sweetness of the tomatoes to make a really tasty dinner!

Halibut with Balsamic Cherry Tomatoes

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Halibut with Balsamic Cherry Tomatoes

Total Time: 15 minutes

Yield: 2 servings

Halibut with Balsamic Cherry Tomatoes

Ingredients

  • 1½ tablespoons olive oil, divided (I used basil infused olive oil)
  • 2 (6-ounce) halibut fillets, skinned
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 12 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh oregano leaves

Instructions

  1. Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil, swirling to coat. Season the fish with ¼ teaspoon salt and pepper.
  2. Add the fish to the pan and cook for 5 minutes on each side, or until fish flakes easily with a fork.
  3. Remove the fish from the pan and cover with aluminum foil to keep warm.
  4. Add the remaining 1½ teaspoons olive oil to the pan. Add the tomatoes and garlic and cook for 3 minutes. (Be careful, the tomatoes will sizzle and pop a bit).
  5. Add the balsamic vinegar and cook for 1 minute. The tomatoes should be cooking down and bursting a bit.
  6. Remove from heat and stir in ¼ teaspoon salt. Add the fish to a plate and top with with tomato mixture. Garnish with the oregano leaves.
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Filed Under: 5 Ingredient Meals, Dairy Free, Gluten Free, Main Dish, Paleo, Quick, Seafood, Weeknight Meal, whole30 Tagged With: Balsamic, Balsamic Vinegar, Cherry, Cherry Tomatoes, Fillet, Fish, Garlic, Gluten Free, Halibut, I Can Cook That, main dish, Oregano, Paleo, Quick, Recipe, Seafood, Tomatoes, Weeknight Meal

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