Tis the SEASON for Halibut. YAY!!! Be aware, Dear Readers, that there is a time factor for the tomatoes - to take into account for this recipe. Bon Appetit!!
(serves 2)
4 firm* plum (roma) tomatoes, quartered
1/4 cup plus 2 T. extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 sprigs thyme, leaves picked (I prefer lemon or lime thyme from my farm*)
3 cups fresh basil, loosely packed
1/4 cup plain Greek yogurt
1 t. honey
2 t. veg. oil
2 T. unsalted Kerrygold* butter
2 6 oz. halibut fillets
Lemon crowns* for garnish
To prepare the tomatoes: preheat the oven to 215. Place the tomatoes, skin side down, on a rimmed* baking sheet and drizzle with 2 T. olive oil. Sprinkle with 1/2 t. salt., 1/2 t. pepper, and thyme, and bake for 2-3 hours until the tomato juices have mostly evaporated. Set aside.
To make the sauce: combine basil leaves, 1/4 cup olive oil, and 1 t. salt in a food processor and blend until smooth. Mix in yogurt and honey. Refrigerate until ready to serve. Heat veg. oil and butter in a nonstick pan over med.-high heat. Season halibut on both sides with S&P. When the oil is hot, cook fillets for 4-5 min. on each side until golden brown and cooked through. Remove from heat and let rest for 2 min. Serve the halibut with the reserved tomatoes, a drizzle of olive oil, and a dollop of the yogurt/basil sauce. Garnish the plates with the lemon crowns.
"Give yourself an energy boost: Think Positively!"
Love,
MM
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