Recipes Pan-Seared Halibut with Tomato Vinaigrette 5.0 (2,800) Add your rating & review Chef Way Alaskan halibut is the star of this dish, served with labor-intensive lobster dumplings and topped with a warm tomato-water vinaigrette. To make the tomato water, a clear and intensely flavorful liquid, Shawn McClain blends heirloom tomatoes with sea salt, then strains the mixture through a cheesecloth. Easy Way We use local halibut from the fishmonger and omit the lobster dumplings. Instead of making tomato water, we coarsely chop heirloom tomatoes for a fresh, chunky tomato vinaigrette. By Shawn McClain Shawn McClain Instagram Twitter Shawn McClain is a renowned American chef, restauranteur, and founder of McClain Camarota Hospitality. Named one of Food & Wine’s “superstar chefs,” he won the 2006 James Beard Award for Best Chef: Midwest for his innovative seafood restaurant Spring in Chicago. His portfolio of celebrated dining concepts includes the award-winning Sage, Five50, Libertine Social, and Highlands Detroit. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 25 mins Yield: 4 Ingredients 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved 2 tablespoons minced shallots 1 garlic clove, minced 1 tablespoon white balsamic vinegar 1 tablespoon snipped chives 1 tablespoon chopped flat-leaf parsley 3 tablespoons extra-virgin olive oil 1 teaspoon ground fennel seeds Salt and freshly ground pepper Four 6-ounce skinless halibut fillets 1 tablespoon unsalted butter Directions 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. 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. Rate it Print