As much as I love to cook, there are those nights where I get home late from work, the gym, or my plans and just don’t have the energy to spend an hour prepping in the kitchen. I have an arsenal of quick-prep weeknight meals that I keep on hand for when I want something homemade and nutritious, but also quick ‘n easy. Save the long-simmering soups for Sunday afternoon, and whip up this insanely easy pan seared halibut with tomatoes, basil, white wine, and garlic any night of the week. I’ll throw this dish atop a bed of arugula and dress it with some of the white wine sauce from the pan and you have an instant, hearty dinner for the weeknight win.
Halibut With Tomatoes, Basil, and White Wine (serves 2)
2 halibut filets
½ tablespoon extra virgin olive oil
2 roma tomatoes, seeded and diced (or sub cherry tomatoes, like I did here)
2 garlic cloves, sliced thin
⅛ cup fresh lemon juice
¼ cup white wine
⅛ cup fresh basil, chiffonade or chopped
Salt and pepper to taste
Season fish with salt and pepper on both sides. In heavy skillet, heat olive oil over med-high heat Sear fish on each side, until golden color forms. Remove fish from skillet, set aside. Lower heat to medium. Add tomatoes and garlic, cook a few minutes (do not let garlic brown and bitter). Add wine and lemon juice. Let reduce by 1/3. Return fish to skillet, add basil. Cover and let cook until fish is cooked through. Garnish with lemon wedge and fresh basil to taste.
Recipe originally found on the Food52 blog.