PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Pan Seared Halibut with Roasted Heirloom Tomatoes image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 10

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2 tablespoons grapeseed oil
Four 6-ounce halibut fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves

Steps:

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.