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.
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.
I changed the Halibut with Balsamic Cherry Tomatoes recipe slightly because my supermarket was out of basil; this version uses some oregano leaves to give a pop of flavor.
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
To make your Halibut with Balsamic Cherry Tomatoes, 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.
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).
Add the balsamic vinegar and cook for 1 minute. The tomatoes should be cooking down and bursting a bit.
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.
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
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
- 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.
- Add the fish to the pan and cook for 5 minutes on each side, or until fish flakes easily with a fork.
- Remove the fish from the pan and cover with aluminum foil to keep warm.
- 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).
- Add the balsamic vinegar and cook for 1 minute. The tomatoes should be cooking down and bursting a bit.
- 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.
