Tuesday, May 14, 2013

Halibut with Citrusy Tomatoes and Capers

Halibut with Citrusy Tomatoes and Capers

I initially didn't really like this halibut.  But, then I had it for leftovers, which I rarely do with fish, and it was way better.  I'm not sure how to remedy that, but perhaps you could finish cooking the halibut in the sauce?  Let me know if you try that!

The great thing about this dish is that it is super quick.  This was supposed to be a nice date night meal, but my date had an emergency, so I ended up cooking this up quickly and heading out to a pub to watch a hockey game.  I served the halibut with some quinoa and broccoli, and the whole thing took under 30 minutes to prepare!  In the end, my date got some leftovers too, and he also loved it.

Halibut with Citrusy Tomatoes and Capers

From Real Simple

1 tablespoon plus 1 teaspoon olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh squeezed orange juice
1/2 cup fresh flat-leaf parsley
2 tablespoons capers
kosher salt and black pepper
4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.

Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes.

Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.


  1. Oh my gosh that looks incredible! Perfect sear on the outside with some lovely flavors. Great job!

    Happy Blogging!
    Happy Valley Chow

  2. Capers get me every time - I love love love capers! The topping sounds awesome with the fish, I keep trying to get myself to eat more fish... thanks for the motivation :)


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