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Seared Halibut With Herbed Tomato Sauce

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 10 mins
Cook time 21 mins
Yield Makes 4 servings

Ingredients

  • 4 (6-oz.) halibut fillets (1/2-inch thick)*
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons extra virgin olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon drained capers
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 (14.5-oz.) can petite diced tomatoes

Nutrition Information

  • calories 199
  • caloriesfromfat 0.0 %
  • fat 5.5 g
  • satfat 0.8 g
  • monofat 2.7 g
  • polyfat 1.3 g
  • protein 29.5 g
  • carbohydrate 6.9 g
  • fiber 2.1 g
  • cholesterol 43.6 mg
  • iron 1.6 mg
  • sodium 559 mg
  • calcium 91 mg

How to Make It

  1. Pat fish dry with paper towels. Season fish with 1/4 tsp. salt and 1/4 tsp. pepper. Cook fish in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout. Transfer fish to a serving platter, and keep warm.

  2. Add onion and garlic to skillet, and sauté 1 to 2 minutes or until onion is tender. Stir in capers, basil, oregano, and remaining 1/4 tsp. salt; cook 1 minute. Reduce heat to low, add tomatoes, and cook, stirring occasionally, 10 minutes. Top fish with tomato sauce.

  3. *Frozen halibut or fresh or frozen cod may be substituted.