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
Ingredients:
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
Instructions:
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.
What's for dinner, Doc? 
Yum. I’m going to get Mark on this right away! If it’s anything like your salmon/orange recipe it will be fabulous!
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Thanks Nancy Miller
Rumor has it that you have a new book coming out soon and that the first Hologram is free on your website.
http://Www.Californiamuse.com
Check it out peeps. FREE BOOKS
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Ymmm.. I love those little multicolored tomatoes!!!
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thank you, I colorful food
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So deliciously simple.
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Thanks Tish.
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Ooo this sounds lovely, light and simple. Love wine in fish dishes, it really brings out the flavors.
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Yes, I often use wine broth to poach fish.
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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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Thank you for stopping by and clicking around my eclectic site. I’ve been writing more fiction than recipes lately but you’re always welcome.
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Thank you. I am a writer, too! Can’t wait to try this recipe!
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