Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.

Step 2    

In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.

Notes

One Serving 348 Calories, 18 gm Total Fat, 3.4 gm Saturated Fat, 9 gm Carbohydrates, 2 gm Fiber.

Suggested Pairing

Lively, berry-flavored rosé.

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