One Pan Halibut with Lemon Chive Pistou
Pan seared halibut feels special when topped with lemon chive pistou and served along side tomatoes on the vine
Servings: 2
Ingredients
- 2 halibut fillets about 1 inch thick
- salt and pepper
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- 1 bunch Campari tomatoes on the vine
- 1/4 cup white wine
- 2 tbsp. butter
Lemon Chive Pistou
- 1 tbsp. fresh chives minced
- 3 tbsp. smoked olive oil can sub regular olive oil
- 1/4 tsp. minced garlic
- 1 generous pinch salt
- 1/2 lemon juiced and zested
Instructions
- Make the Lemon Chive Pistou by combing chives, olive oil, garlic, salt, lemon juice and zest. Set aside until ready to serve.
- Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle on pan with space between them.
- Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add tomatoes, still on the vine, wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
- Remove from pan and plate with tomatoes on the vine. Spoon Lemon Chive Pistou over the top.