Balsamic Halibut with Tomatoes and Capers

Wednesday, March 20, 2013

Extremely easy and flavorful fish – with NO fishy smell – FISHY FISHY!   This came together extremely quick, no more than 10-15 minutes. Everyone loved this dish, and the only change I made was adding some thinly sliced spring onions.

Balsamic Halibut with Tomatoes and Capers

March 20, 2013


Prep time:

Cook time:

Total time:


  • 1 pint cherry tomatoes (rinsed)
  • 2 tablespoons capers
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2- 8 oz pieces of halibut (about 1-inch thick)
  • 2 tablespoons all purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 spring onion (thinly sliced)


  1. In a small bowl, combine cherry tomatoes, capers, balsamic vinegar, garlic, salt and pepper; set aside.
  2. Lightly sprinkle halibut with salt and pepper. Shake flour on both sides of halibut shaking excess off. In a large non-stick pan, heat oil and butter over medium-high heat. Add halibut and cook on one side, without flipping, for 3 minutes. Turn fish and cook for 2 minutes longer.
  3. Add tomato-caper mixture and cook for 2-3 minutes longer until fish is cooked through and tomatoes are warmed. Remove fish and stir the sauce scraping up any bits at the bottom of the pan. Pour sauce over the fish and serve.

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