Thursday, October 6, 2011

Seared Halibut with Garden Tomato-Caper Sauce


I'm back! I was MIA last week because my husband and I were in the Dallas area for a wedding in the town of McKinney, Texas last weekend. McKinney is quaint, friendly, historic and absolutely charming. We enjoyed picture-perfect weather and thoroughly enjoyed our the time we spent in Texas. 


Today, I'm sharing a dish that I made just before we left for Texas.  I've been on a mission to eat lighter and specifically more fish.  Halibut, salmon and trout are my three favorite types of fish. I adapted this recipe from one I found on in the New York Times online.


The recipe calls for plum tomatoes and this year I grew my own San Marzanos. I've been freezing them whole as they ripen to use in recipes like this. I am thrilled to still have fresh herbs growing in containers which were also used.  


Seared Halibut with Tomato Caper Sauce

Adapted from The New York Times
Printable Recipe

Serves 2

For the tomato caper sauce:

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
3 plump garlic cloves, minced
1/8 cup capers, drained, rinsed and finely chopped
1 pound tomatoes, peeled, seeded and finely chopped, or 1 (15-ounce) can diced tomatoes with juice *See Note
1 Tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
Pinch of sugar
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon slivered fresh basil leaves
Optional: Splash of light cream (I used fat free half and half)

*Note: I used frozen, San Marzano tomatoes from my garden. I simply dunked the whole frozen tomatoes into boiling water for about 30 seconds and removed them to a colandar. The skins peeled off easily. I then chopped them without seeding and used all of the collected juices.

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, lemon juice, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Add about 1/4 cup of light cream and stir. Serve hot or cold.

For the seared halibut:

1 recipe tomato-caper sauce, above
2 6 to 8-ounce halibut fillets
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Make the sauce as directed and keep warm.

Heat oil in a large, heavy skillet (I used cast iron) over medium heat. Pat fish dry with paper towels. Season fish lightly with salt and pepper. Sear fish in preheated skillet 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout. This will depend on the thickness of the fish. Transfer to a serving platter, and keep warm.

Place a large, spoonful of sauce on each plate, and place a piece of fish on top. Top the fish with another spoonful of sauce, garnish with basil and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I'll be joining Foodie Friday at Designs by Gollum
On the Menu Monday at StoneGable
Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms, and
Mosaic Monday at Little Red House

51 comments:

  1. What a gorgeous sauce. We're trying to eat lighter and healthier too. This would make a great addition to our menu planning.
    Sam

    ReplyDelete
  2. It's nice to have one more recipe utilizing the tomatoes of summer. They are quickly going here with cold nights. Weddings are such fun. Glad you had a good time.

    Best,
    Bonnie

    ReplyDelete
  3. This sounds super good - I like everything in it, especially capers

    ReplyDelete
  4. Look georgeous dear! Love tomatos in summer, xgloria

    ReplyDelete
  5. What a beautiful dish & so healthy, too! You were in my neck of the woods, Susan!! I live the next suburb over from McKinney.

    ReplyDelete
  6. I enjoy baked halibut, though I've never tried pan searing it. It sounds as if I'd enjoy it even more that way. You're right, more fish is a good way to stay healthy and it's so delicious.

    ReplyDelete
  7. Looks good! Judging from your pretty mosaic, you had great weather, and a beautiful wedding to attend on your trip.

    ReplyDelete
  8. Wow...now here it's dinner time..... I wish to have this plate on my table!!!! Hugs, Flavia

    ReplyDelete
  9. The sauce sounds delicious...would be good with just about any kind of fish. Thanks for sharing, Susan.

    ReplyDelete
  10. ciao Susan! come stai?? spero bene! qui fa ancora caldo!! ottimo questo pesce mi piace moltissimo!un abbraccio!

    ReplyDelete
  11. You are BACK! Miss your delicious creations. I have some cod fillets in the fridge that I am going to turn a few of them into this!
    I have have never made or had tomato sauce flavoured with capers....sounds and looks so good!

    ReplyDelete
  12. I am always looking for a good halibut recipe. Thanks! Bonnie

    ReplyDelete
  13. Oh that place looks so cute.I love charming towns..the weather looked perfect~

    How wonderful they are your tomatoes for this delicious looking recipe...
    I miss you when you don't post:)~
    Welcome back.Thank you for the recipe.

    ReplyDelete
  14. It all sounds and look sooo delicious! I love fish! Thanks for sharing! Hugs!

    ReplyDelete
  15. This is a beautiful dish. Halibut is a perfect choice.

    Your tomatoes, I am so envious!

    Velva

    ReplyDelete
  16. Looks like a beautiful dish, and the wedding sounds wonderful!

    ReplyDelete
  17. Susan, you are putting Zoulah and I to shame -- here you are with this healthly fish recipe (BTW, I love halibut) and all we have been doing is cooking up sweets! This looks yummy (love capers too) and your photography (as usual) is just beautiful. The tomato pic is my favorite and the plate with the fish is just perfect too. Jacqueline did come to visit toting Beaulah. Too fun and too short of a visit. Joni

    ReplyDelete
  18. We love Halibut, and when we're lucky some fishing friends give us some for the freezer. This recipe makes my mouth water.

    ReplyDelete
  19. Yummy! I want to try this in red sauce. I used to dislike capers, but when I had one in white and lemon sauce, the capers did it!

    Thanks for sharing!

    ReplyDelete
  20. I love fish but sure don't make it enough. We still have lots of tomatoes too. I haven't ever frozen them whole. What a great idea. We had a little snow today! Worried a little about my basil and tomatoes tonight, so I should stop visiting and run out and throw a sheet on them!

    ReplyDelete
  21. This looks so delicious, Susan. I love halibut. Your tomatoes also look wonderful -I did not have success with my tomatoes this year as I think we had too much rain.

    The wedding you attended looked beautiful!

    ReplyDelete
  22. What a great move, growing these tomatoes! The fish and sauce look delicious; glad you enjoyed your time in Texas! McKinney is charming and the weather this time of year is as you describe it!

    ReplyDelete
  23. Love this recipe; halibut is one of our favourites. Very impressed that you are growing your own San Marzanos; great shot.
    Rita

    ReplyDelete
  24. I remember the first time I found out that skins came off easily after freezing I was beside myself with joy. I threw all the tomatoes in bags and froze them with abandon.

    Gorgeous recipe... I do love tomatoes with capers. They are delicious together! I just can't believe you still have tomatoes in Wisconsin!

    ReplyDelete
  25. We just froze 75 pounds of San Marzano's and we love halibut. We buy fish every Thursday from the "fish man" that comes to our area. Susan, this sounds delightful! Love the tomato photo too.

    ReplyDelete
  26. We just froze 75 pounds of San Marzano's and we love halibut. We buy fish every Thursday from the "fish man" that comes to our area. Susan, this sounds delightful! Love the tomato photo too.

    ReplyDelete
  27. Beautiful sauce, I'll be trying this one soon.

    ReplyDelete
  28. McKinney looks like a wonderful place!
    Your halibut looks like it could sway my husband over to fish. I'd love it!

    ReplyDelete
  29. ....this looks so delicious. Just found your great Blog and I'm a follower, you have so many good recipes and great pics. Thanksfor sharing.:-)))

    erica-sweetonyou.blogspot.com

    ReplyDelete
  30. Thanks for sharing this wonderful recipe Susan, I love fish in any way and this sauce sounds delightful! A warm hug...

    ReplyDelete
  31. I didn't know you could freeze whole tomatoes, very cool!
    Your dish looks amazing, I love haibut!

    ReplyDelete
  32. Your tomato caper sauce sounds delicious and the halibut. So much more tasty and healthy than the fried fish with tarter sauce we usually see here in the South.

    ReplyDelete
  33. I like your Texas mosaic, Susan! Glad you had a great time.

    That sauce is divine. I have some capers in the fridge right now and some snapper. Making this just for me!

    ReplyDelete
  34. Delicious! I have lots of fresh tomatoes sitting on my counter from the end of summer garden. What a great way to use them up!

    ReplyDelete
  35. Looks like you had a wonderful trip to Texas Susan! Good for you for eating lighter, that's always a good idea:@)

    ReplyDelete
  36. wow looks divine my kind of recipe and so fun adore weddings

    ReplyDelete
  37. We've been trying to eat fish at least once a week, and I'm always looking for new ways to prepare it. This looks so good with that lovely sauce! :)

    ReplyDelete
  38. San Marzano's are my favorite cooking tomato. Have you ever roasted them with drizzled with olive oil and sprinkled with salt and pepper? Unbeatable flavor! Thank you for sharing this delicious sounding recipe! Two thumbs up on the sauce.

    ReplyDelete
  39. wow...sounds absolutely lipsmacking..
    first time here..love your space..
    awesome presentation..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  40. I was wondering where you had gone off to! :P

    This fish recipe sounds so fresh flavored and delicious. I am so jealous of your San Marzanos! I have to convince my father to grow that variety next year so I can, uh, borrow them.

    ReplyDelete
  41. Thanks for your recipe, im trying to eat a little more fish in my diet. Richard from Amish Stories.

    ReplyDelete
  42. This recipe is making my mouth water, Susan. We have wonderful halibut available here and I know I would love this preparation, very healthy and light with lots of flavor.

    ReplyDelete
  43. What a wonderful and light recipe!

    ReplyDelete
  44. This will be a great addition to our recipe box. Thank you for sharing and hope you have a fabulous week!
    Miz Helen

    ReplyDelete
  45. Your tomatoes look beautiful!! I wish I had nice tomatoes growing in my backyard..... (I'm not too great at growing things....haha) This fish dish looks delicious as well! Salmon and trout are two of my favourite types of fish too!! (i've never heard of Halibut until now :S)

    ReplyDelete
  46. This sounds delicious! I love halibut. And my garden is still producing tomatoes. Guess what's for dinner here?

    ReplyDelete
  47. What an incredibly lovely recipe and beautiful photos! This halibut dish looks right up my alley and would be just the thing to lighten up all my hearty cooking lately. Thanks for sharing and inspiring me with something new!

    ReplyDelete
  48. Thank you, each and every one for all of your comments! I truly appreciate your kindness.

    ReplyDelete
  49. Susan, your halibut looks perfect paired with the tomato sauce with capers...
    Hope you are having a great week and glad that you had a great time in Texas :-)

    ReplyDelete

Proudly a NO CODE blog :) Because I appreciate your comments and want commenting to be easy, I refuse to add the DREADED codes. Instead, I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under 'About Me' in the tool bar at the top of the page.