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

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Printable version

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Original recipe

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