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Sear-Roasted Halibut with Tomato & Capers

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Serves four.

  • To learn more, read:
    Inspired by Italy
  • by Tony Rosenfeld from Fine Cooking
    Issue 93

To dress up this dish and add color, try using several varieties of tiny tomatoes.

  • 1 pint cherry or grape tomatoes, halved
  • 2 Tbs. capers, rinsed and chopped
  • 1-1/2 Tbs. chopped fresh oregano
  • 1-1/2 tsp. balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
  • 1/3 cup all-purpose flour
  • 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, thinly sliced

Position a rack in the center of the oven and heat the oven to 450°F.

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 37; Monounsaturated Fat (g): 6; Carbohydrates (g): 8; Polyunsaturated Fat (g): 2; Sodium (mg): 570; Cholesterol (mg): 55; Fiber (g): 1;

Photo: Scott Phillips

Perfectly crusted, moist and flavorful. We had this along with roasted potatoes and fennel and so the oven was already at 400 degrees when we started the fish so no wasted energy there. The acidity of the tomatoes complimented the sweetness of the slightly caramelized fennel , and the entire plate paired beautifully with a bracing 2012 Tenuto Guliano Pecorino.

Very simple and very good.

The beauty of this dish is that you can make it during the week for an incredible, healthy dinner, or serve it for guests to impress. Simple ingredients combine to make a wonderful flavor. One of my favorites.

This is a sure hit! Everyone loved the flavors. I used a Cervina: like sea bass, and it was wonderful. Garnished the finished dish with chopped parsley.

Excellent and easy! I used baby heirloom tomatoes and served it over couscous. I did cut down on the amount of capers by half and I thought it was perfect.

excellent taste and easy. I had 14 oz can of cut up tomato (without juice) and some cut some small tomotatoes in. Did not use flour and added parsely to sauce for added flavor.

My husband loved it as is, without the capers (I didn't have any on hand). I think it would be better without flour too. Served with whole wheat linguini and a salad.

This is probably one of my favorite super easy and super fast fish recipes. I use the cherry sized colorful heirloom tomatoes and add freshly snipped chives. Sear roasting the fish really gives the dish great dimension.

Loved this recipe, first tested as written, made it again, change out the Halibut for Mahi-Mahi, removed the flour and sear-roasted per instructions. This is going on my menu rotation for my clients and personal use!!

Don't overdue the capers, otherwise a nice easy dish.

This is an absolutely delicious recipe! My husband and I had this for dinner tonight and we both said that it was a "keeper"! Easy to prepare and so tasty! Had it with brown rice and snow peas.

Very easy and flavor was okay. Too salty for me.

Excellent!

This was my first time cooking halibut and it was amazing. I didn't have cherry tomatoes so chopped up some romas, otherwise followed the recipe. I topped the finished dish with a little parmigiano. Served with wilted spinach and garlic bread. Yum.

Excellent! have served to friends with rave reviews.

Terrific, simple, fast, fresh tasting. All I added was a good sprinkling of fresh chopped Italian parsley. Fresh oregano or marjoram would work nicely as well.

Very simple. Substituted fire roasted tomatoes (canned) for the fresh tomatoes and it was fabulous.

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