I wouldn’t normally think to pair a tomato sauce with fish, but let me tell you, this dish is fantastic.
There’s just something about acidity that goes so well with fish. Normally, you people only think of different citruses when they think about acids, but tomatoes are full of acidity. Not to mention the fact that there’s also some nice white wine and lemon in this sauce to round it out… it truly is a terrific sauce. I’m sure it would go well with any similar type of white fish.
Seared Halibut with Tomato Basil Sauce
Yield 2 servings
- 4 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces cherry tomatoes, sliced in half
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound halibut, cut into two filets
- salt and pepper
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- Add the garlic and red pepper flakes and cook until fragrant.
- Add the tomatoes and cook until they are soft, but still hold their shape (about 10 minutes.)
- Add the white wine to the tomatoes and bring to a simmer.
- Mix in the lemon juice, lemon zest, basil, salt, and pepper and cook for another minute or so until they all combine and the sauce is slightly thickened.
- Pour the sauce into a bowl and set aside.
- In the same pan, add the additional 2 tablespoons olive oil over medium high heat.
- Season the fish with salt and pepper and cook about 5 minutes on each side until it is cooked through.
- Pour the sauce over the fish to serve.
Courses Lunch or Dinner