When I'm tackling a lot of projects at home, I can get carried away and completely forget about dinner at the end of the day. I'm lucky to have an mom who has embraced cooking recently and has been discovering quick, healthy recipes for us to try! The other day she found this recipe from Cooking Light and it was delicious! The key is fresh ingredients. The halibut was picked up from Whole Foods. It's a pricier cut, but the taste is phenomenal and worth the splurge once in a while. If you make this on the regular, maybe opt for cod, another great but more affordable fish. The tomatoes are intensely sweet and satisfying right now and the fresh basil is thriving in our garden. She cooked up a big batch of quinoa for the week, and it was the perfect platform to soak up the balsamic glaze. I might tweak this recipe slightly next time around, but go grab yourself a nice cut of fish and try this tonight- it takes no time at all!
HALIBUT WITH CHERRY TOMATOES AND BASIL IN A BALSAMIC GLAZE [adapted from Cooking Light]
- 1 1/2 tablespoons olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- kosher salt
- freshly ground black pepper
- 2 cups cherry tomatoes
- 3 garlic cloves, minced
- 4 tablespoons balsamic vinegar [use a good quality one like this if you can!]
- 2 tablespoons chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Sprinkle fish with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily with a fork. Remove fish from pan; keep warm.
Add remaining 1 1/2 teaspoons oil to pan. Add tomatoes and garlic; sauté 3 minutes. Add vinegar; cook 1 minute or until tomatoes begin to burst. Stir in basil and salt. Serve tomato mixture with fish. Serve with quinoa or brown rice or angel hair pasta