This was fabulous!! I made it the other night for my neighbor and she loved it too! The halibut was cooked perfectly this way, nice and delicate. I served it with a Kashi pilaf that I made up. It was excellent and I can't wait to make it again soon!
Halibut with Charred Tomatoes and Dill
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- Calories: 252
- Fat: 9.4g
- Saturated fat: 4.3g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.9g
- Protein: 32g
- Carbohydrate: 3g
- Fiber: 1g
- Cholesterol: 99mg
- Iron: 1mg
- Sodium: 466mg
- Calcium: 22mg
- 4 (6-ounce) halibut fillets, skinned
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 1/2 cups cherry, pear, or grape tomatoes
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh dill
- Oregano leaves (optional)
- 1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
- 2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
- 3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.
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