Chef Jeremy Sewall of Row 34 Boston, Burlington and Portsmouth captures the flavors of summer in this halibut preparation, plucked from the pages of his most recent collection of recipes, The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar. The lean white fish is accompanied by garlic, olives and capers, which give the dish a bit of Mediterranean flair while the tomatoes add acidity, color and that sun-ripened, seasonal je ne sais quois.
- 4 skinned halibut filets, 6 ounces each
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1/2 cup extra-virgin olive oil
- 1 teaspoon chopped garlic
- 2 1/2 cups medley tomatoes, halved
- 2 tablespoons sliced Kalamata olives
- 1 teaspoon capers, rinsed, drained, and coarsely chopped
- 12 basil leaves
- Preheat the oven to 350°F.
- Using a paper towel, pat each halibut filet dry and season with salt and pepper. In a large, ovenproof sauté pan, heat the canola oil over medium-high heat. Add the halibut to the pan. Sear on one side until it just begins to color, 2 to 3 minutes. Carefully turn the fish over and transfer the pan to the oven. Roast for 7 minutes.
- Meanwhile, in a medium sauté pan, warm the olive oil over medium heat, then stir in the garlic. Once the garlic begins to sizzle, add the tomatoes. Heat the tomatoes until they just begin to release their juices. Remove the pan from the heat and stir in the olives and capers.
- Just before serving, tear the basil leaves and stir them into the tomatoes and season with salt and pepper. Place the halibut filets on a platter and evenly spoon the tomatoes over the top.