Pan-Seared Halibut with Tomato Bell Pepper Olive Ragu2013-02-05
- Serves: 2
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
- 2 Teaspoon Olive Oil
- 1/2 Red Onion, finely diced
- 1 Clove Garlic, minced
- 3 Bell Peppers, seeded and diced
- 1 Pint Cherry Tomatoes, halved or quartered depending on size
- 1 Teaspoon Dried Oregano
- Zest of 1 Lemon
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Pimento Stuffed Olives, minced
- Salt, to taste
- Pepper, to taste
- 1/2 Tablespoon Olive Oil
- 2 5 Ounce Halibut Fillets
- Zest of 1/2 Lemon
- Pinch Dried Oregano
- Pinch Salt
- Pinch Pepper
Preheat a large nonstick skillet over medium high heat and add in the oil. Once hot, toss in the onion, and cook until starting to soften, about 3-4 minutes. Then add in the garlic and cook another 30 seconds, until fragrant.
Toss in the bell peppers, cherry tomatoes, oregano, and lemon zest. Cook, uncovered for 5 minutes, stirring every 20 seconds or so.
Reduce the heat to low, put a cover on the pan and simmer for another 8 minutes, or until the tomatoes have softened and released their juices. Take the back of your spoon and very lightly crush any remaining tomato chunks.
Stir in the balsamic and olive pieces and season with salt and pepper to taste. Keep warm and set aside while you cook the fish.
Season the halibut with salt, pepper, a pinch or oregano and a little lemon zest.
Preheat another nonstick skillet with olive oil over medium high heat. Once hot, add in the halibut fillets, presentation side down. Lightly season the other side with a pinch of salt and pepper.
After about 3-4 minutes (mine took 3 minutes each side since they were about 3/4 inch thick), flip the fish and cook another 3-4 minutes on the other side.
To serve, spoon a little pool of the ragu onto serving dishes and top with the beautiful fish fillets.