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Halibut with Basil, Garlic, and Tomato
Food 52
4 halibut filets
1 tablespoon extra virgin olive oil
4 roma tomatoes, seeded and diced
2 garlic cloves, sliced thin
¼ cup fresh lemon juice
½ cup white wine
¼ cup fresh basil, chiffonade or chopped
salt and pepper to taste
Season fish with salt and pepper.
In heavy skillet, heat olive oil over med-high heat.
Sear fish on each side, until golden color forms. Remove fish from skillet, set aside.
Lower heat to medium. Add tomatoes and garlic, cook a few minutes (do not let garlic brown and bitter).
Add wine and lemon juice. Let reduce by â…“.
Return fish to skillet, add basil. Cover and let cook until fish is cooked through.
Serve over orzo and spinach. Garnish with lemon wedge and fresh basil to taste.
Serves 4
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Printable version
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