Total time 12 minutes
4 (6 oz) halibut fillets, skinned - if you have them
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbls butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes (varied colors preferred)
1 tsp olive oil
1 Tbls chopped fresh dill
Oregano leaves
1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pain; swirl until butter melts. Add fish. Cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among dishes. Sprinkle each dish with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.
4 (6 oz) halibut fillets, skinned - if you have them
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbls butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes (varied colors preferred)
1 tsp olive oil
1 Tbls chopped fresh dill
Oregano leaves
1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pain; swirl until butter melts. Add fish. Cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among dishes. Sprinkle each dish with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.
1 comment:
I need to try this...
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