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.

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