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