Noah made pan seared halibut with roasted heirloom tomatoes in August. The tomatoes were the yummiest part. He is currently taking an optional Foods course in his 8th grade curriculum. We've been the beneficiaries of his improved cooking skills.
Pan Seared Halibut with Roasted Heirloom Tomatoes
Recipe courtesy Aaron McCargo Jr.
Ingredients
Recipe courtesy Aaron McCargo Jr.
Ingredients2 tablespoons grapeseed oil
4 (6-ounce) halibut fillets
1 tablespoon salt (we felt like this was too much)
1 tablespoon cracked black pepper (also too much)
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes (garden tomatoes were great)
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves
Directions
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.
