Pan Seared Halibut with Sauteed Vegetables Provencal
Ingredients
for the veggies
-1 red or yellow pepper seeded and cubed
-1 medium red onion cubed
-5 cloves garlic peeled and crushed
-4 large ripe tomatoes roughly chopped or 1 pint cherry tomatoes halved
-¼ cup extra virgin olive oil
-1 tsp Herbs De Provence
-Kosher salt to taste
-Freshly cracked pepper to taste
-Zest of one lemon
-Minced tarragon or flat leaf parsley for garnish
for the fish
-2 8- ounce fresh skinless halibut fillets
-2 tbl olive oil
-5 tbl butter + 4 tbl cold
-Juice of ½ lemon
-Salt and pepper to taste
Method
For the fish
Pat 4 (4 to 6-ounce) skinless halibut fillets dry with paper towels. Season all over with kosher salt and black pepper.
Heat olive oil and butter in a large cast iron or nonstick skillet over medium-high, being carful not to let the butter brown.
Add the halibut and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets. This should take about 4 minutes depending on the thickness of the fish.
Reduce the heat to medium, gently flip the fillets, and cook until just cooked through and the flesh flakes easily, 3 to 5 minutes more. Transfer to your serving platter or individual plates.
Deglaze the pan with the white wine and lemon juice.
Remove from the heat and stir in the cold butter and season with salt and pepper
Spoon over the fish
For the veggies
In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the chopped onions and peppers, cooking for about 5 minutes until soft and fragrant.
Add the remaining veggies. Let them sauté together for about 5 to 8 minutes until they begin to soften and take on a little color.
Add the minced garlic and Herbes de Provence. Once the garlic is fragrant, add the chopped tomatoes. Lower the heat, cover, and let the mixture simmer for 15 to 20 minutes until the vegetables are tender but not mushy.
Season with salt and pepper, fresh herbs and lemon zest and spoon over the seared fish.