21 October 2009

halibut with citrusy tomatoes and capers

1T plus 1t olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice (i used juice of one lemon because i didn't have orange juice)
1/2 cup fresh flat leaf parsley
2t capers
kosher salt and black pepper
4 6oz pieces skinless halibut fillet

heat 1T of the oil in a large skillet over medium-high heat. add the garlic and cook, stirring often, until fragrant, about 30 seconds. add the tomatoes, orange juice, parsley, capers, 1/2t salt, and 1/4t pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. season the fish with 1/4t each salt and pepper. cook until opaque throughout, 3 to 5 minutes per side. serve with the tomatoes.

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