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Halibut with Cherry Tomatoes

Halibut, the largest flatfish in the ocean, grows up to 9 feet long. Closely related to flounder, these fish are wide, flat bottom-dwellers that swim on their sides and have both eyes on the same side of their body. Incorporate more seafood into your diet with this firm white fish—it’s mild enough to pair with just about anything.

of 1 reviews.

Method

Pat fish dry with paper towels. Season fish with 1/4 tsp. salt and 1/4 tsp. pepper. Cook fish in hot oil in a large frying pan over medium-high heat 3 to 4 minutes on each side or until fish flakes with a fork and isopaque throughout. Transfer fish to a serving platter, and keep warm.

Add cherry tomatoes, onion and garlic to the same pan, and sauté 1 to 2 minutes or until onion is tender. Stir in capers, basil, oregano, and remaining 1/4 tsp. salt; cook 1 minute. Reduce heat to low, add tomatoes, and cook, stirring occasionally, 10 minutes. Top fish with tomato and onion mixture.

*Frozen halibut or fresh or frozen cod may be substituted.

Ingredients

4 (6-oz.) halibut fillets (1/2-inch thick)

1/2 teaspoon salt, divided

1/4 teaspoon pepper

2 teaspoons extra

virgin olive oil

1/2 medium onion, chopped

2 garlic cloves, minced

1 tablespoon drained capers

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

300g cherry tomatoes, halved