Balsamic Halibut with Tomatoes and Capers

Friday, June 9, 2023

Balsamic Halibut with Tomatoes and Capers

Servings: 2

Prep time: 5

Cook time:20



2 tbsp extra virgin olive oil

2 halibut filets,  substitute cod, tilapia, barramundi, mahi mahi

2 garlic cloves, crushed

2 shallots, minced

2 Roma tomatoes, chopped

2 tbsp capers

1/4 cup white wine
kosher salt and fresh black pepper

3 tsp balsamic vinegar



In a small bowl, combine chopped tomatoes, capers, balsamic vinegar, garlic, salt and pepper; set aside.

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.  Remove to a small dish.


Add tomato-caper mixture and cook for 5-10 minutes, mashing with a silicone fork until the tomatoes have started to form a sauce.  Add the wine and reduce until almost gone.


Return the fish to the pan to warm through and serve.


Notes:   I used a brown and wild rice mixture to pair with this dish and it was a great choice.  Another good choice would be some farro with some toasted pine nuts, or a short cut rigatoni, and last but not least a cavatappi.  Add a salad and you are good to go.  Previously made here:   Balsamic Halibut with Tomatoes and Capers


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