top of page

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 ⅓.


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

Printable version

Original recipe

bottom of page