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This is the recipe for all those who find cooking fish intimidating.
Preheat oven to 300 degrees. On the stovetop, heat a cast iron skillet with 2 tablespoons olive oil on medium heat. Add the cut tomatoes, shallots, and garlic. Season with salt and pepper.
Stir and cook until the tomatoes start to soften and juice is released, about 5 minutes. Add a splash of white balsamic vinegar. Taste. Add more salt and pepper if necessary.
Remove skillet from the heat. Gently place the pieces of halibut on top of the tomato mixture and put into the oven. Cook uncovered for 15-20 minutes.
3 5-ounce pieces of halibut, rinsed with water, dried, and seasoned on both sides with salt and pepper
2 pints of cherry tomatoes, stems removed and halved
2 cloves garlic, thinly sliced
2 shallots, skin removed and thinly sliced
1 tablespoon of chives
1 handful of small basil leaves
extra virgin olive oil
white balsamic vinegar