Serves 4 (serving size: 1 fillet and about 1/2 cup tomato mixture)
Photo: Jennifer Causey; Styling: Claire Spollen
1 1/2 tablespoons olive oil, divided
4 (6-ounce) halibut fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 cups cherry tomatoes
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
Add remaining 1 1/2 teaspoons oil to pan. Add tomatoes and garlic; sauté 3 minutes. Add vinegar; cook 1 minute or until tomatoes begin to burst. Stir in basil and remaining 1/4 teaspoon salt. Serve tomato mixture with fish.
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Super-easy. Made to directions using sea bass so needed a bit longer to cook fish. Liked the hot-summer-salad combo of tomato, basil, balsamic. Good choice for another snowy evening. Had CL's broccoli cheese soup to start.