I don’t know about you but I could not be more OVER turkey if I tried! I loved every second of Thanksgiving and all the weird leftover sandwich combinations…but I’m officially done! After days of eating rich and hearty food, all I want is something that is light and fresh! Something that makes me feel like I’m eating something that is good for me…I’m thinking fish! Light, healthy and delicious.
I love halibut. It is the first fish I ever learned to prepare and I have made it a million different ways since. That is the beauty of a simple white fish like halibut, it really takes on the flavor of whatever ingredients you decide to toss in that skillet. Speaking of skillet..let’s get started, shall we?
Preheat the oven to 450 degrees
In a oven safe skillet, warm 1-2 tbsp of olive oil and 1 container of small tomatoes on low heat. Watch closely so the oil doesn’t burn and the tomatoes don’t blacken.
Once the smaller tomato are soft enough to burst (approx 7 mins on medium low heat) with a spatula, burst a few…I don’t burst them all because I like the difference in texture, but we want the juices from some…
Add 2 tbsp of chopped olives. I used a variety of greens and blacks that I bought at the deli.
Add one large pinch of fresh saffron threads and gently twist it between your fingers to grind it before adding it to your tomatoes.
Add a nice big glug of dry white wine, like a chardonnay and a healthy pinch of sea salt.
Using a grater (you can mince if you wish), add 1 tsp of garlic, 1 tsp of shallot, and approx 10 sprigs of chopped chives to the pan and toss through the tomatoes.
Lay the halibut in the center and sprinkle with sea salt, black pepper and a touch of cayenne.
My piece of fish baked for approx 6 minutes, then I removed it from the oven, covered it with a lid and let it sit for 1 more minute. Your cook time will vary based on the size of your fish. It will over cook quickly, so just keep an eye on it. You will know it’s done once it is opaque in the center.
Pour juices over fish. I served mine over arugula.