Halibut with Balsamic Cherry Tomatoes
A quick weeknight meal; comes together in just 15 minutes!
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!