Halibut in Burst Tomato Wine Sauce

Halibut in Burst Tomato Wine Sauce

Halibut in Burst Tomato Wine Sauce

Fish is a fabulous source of low fat protein and omega 3 fatty acids. It’s perfect for a healthy lifestyle. I’ve added a vitamin rich white wine sauce of heirloom tomatoes, lemon and capers for a burst of color and incredible fresh flavor. This dish is fancy enough for company but easy for an “any night” meal. And fancy enough for my pals at FiestaFriday.net

Halibut In Burst Tomato, Wine Sauce

16 ounces of Halibut cut into 4 pieces (any firm white fish would work)
2 tablespoons olive oil
1 tablespoons butter
1 cup heirloom “cherry” tomatoes
1/2 cup dry white wine
2 tablespoons capers drained
3 slices preserved lemon or fresh lemon slices
Salt and pepper to taste

Heat olive oil and butter in a skillet. Salt and pepper each side of the fish and add to heated oils. Sear fish 3 minutes per side, remove from pan and set aside. Deglaze the pan with wine and add the remaining ingredients. Simmer until tomatoes burst about 8 minutes. Return fish to pan and simmer 5 minutes until fish is opaque and flakes. Don’t over cook the fish.
Serve fish with sauce.

If your diet allows, serve with a glass of crisp Sauvignon Blanc.


11 responses to “Halibut in Burst Tomato Wine Sauce

  1. Yum. I’m going to get Mark on this right away! If it’s anything like your salmon/orange recipe it will be fabulous!


  2. Ymmm.. I love those little multicolored tomatoes!!!

    Liked by 1 person

  3. So deliciously simple.

    Liked by 1 person

  4. Ooo this sounds lovely, light and simple. Love wine in fish dishes, it really brings out the flavors.

    Liked by 1 person

  5. Reblogged this on thehealthyfoodmaven and commented:
    This recipe caught my attention and I’m going to have to make real soon! You will enjoy What’s for Dinner, Doc? not only because of the great healthy recipes, but also because of the story behind it all.


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