Pan-Roasted Halibut with Tomato-Butter Sauce

Not only is halibut is an easy fish to prepare at home, its mild flavor and delicate texture works nicely with a wide variety of sauces and seasonings.

Here we serve it with a smooth, buttery tomato sauce over creamy, soft polenta. Steamed rice, orzo or couscous would be great accompaniments as well.

Pan-Roasted Halibut with Tomato-Butter Sauce

Pan-Roasted Halibut with Tomato-Butter Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Mild-flavored halibut fillets, lightly browned in olive oil and finished in the oven are delicious served with this smooth and creamy tomato-butter sauce.

Ingredients

  • 4 (6-ounce) halibut fillets
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil

For the tomato butter sauce:

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, very finely chopped
  • 1 large shallot, finely chopped
  • 2 cups diced tomatoes, undrained
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F.
  2. Combine the flour, salt and a few grinds of black pepper in a shallow dish. Dredge the halibut fillets in the flour and set aside.
  3. Melt the butter in an oven-proof, nonstick skillet over medium heat. Add the garlic and shallot and cook until light golden in color (do not brown). Add the tomatoes and simmer for 7 to 8 minutes, stirring often. Season to taste with salt and pepper and transfer to a deep bowl. Using a hand-held blender, purée until smooth and set aside (you can also use a regular blender or food processor).
  4. Wipe out the pan, raise the heat to medium-high and add the olive oil. Add the halibut in a single layer and cook until very lightly browned, 2 minutes per side. Place the pan in the oven to finish the cooking, about 5 minutes for 1-inch thick fillets.
  5. To serve, spread some of the sauce on each plate, top with creamy polenta, a piece of fish and a little more sauce. Garnish with parsley if desired.