Lustre Craft Cookware

Halibut with Plum Tomatoes & Lemon

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Cook Time 15 minutes
Course: Entrée
Ingredients Equipment Method

Ingredients
  

  • 2 tbsps. Extra Virgin Olive Oil
  • 1 large Shallot minced
  • 1 lb. Plum Tomatoes peeled, seeded and diced
  • 1/2 tsp Lemon Rind zested
  • 4 tbsps. chopped Kalamata Olives
  • 2 tbsps. Fresh Lemon Juice
  • 4 6- oz Halibut Fillets
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 2 tbsps. Flat Leaf Parsley chopped
  • 2 tbsps. Basil chopped
  • Additional Lemon Wedges for garnish optional

Equipment

  • 12" Large Skillet

Method
 

  1. Heat the 12" Large Skillet over medium heat. Add the olive oil and shallots and cook for two minutes. Add the tomatoes, lemon rind, olives and lemon juice.
  2. Season the fish fillets with salt and pepper on each side. Arrange the fillets in a single layer over the tomato mixture.
  3. Cover the pan and cook over medium heat until steam begins to escape from the lid, about 5 minutes.
  4. Spin the lid to engage the Vapor Seal then reduce the heat to low. Cook the fish for 2 minutes then immediately remove the pan from the heat.
  5. Let stand off-heat for about 6 minutes or until the fish is just cooked through.(It should flake easily with a fork.)
  6. Garnish with parsley and basil. Serve with lemon wedges.