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.
- 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
- Preheat the oven to 375°F.
- 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.
- 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).
- 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.
- 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.