Halibut with Ginger, Scallions and Tomato
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 1 tablespoon grated ginger (about a ¾-inch piece)
- 1 clove garlic
- 1 pint small cherry tomatoes
- 4 scallions
- 3 tablespoons unsalted butter
- ¼ teaspoon plus ⅛ teaspoon kosher salt
- 4 6-ounce pieces of halibut fillet (about 1 inch thick)
- Fresh cilantro, for serving
Finely grate the ginger and the garlic. Cut the tomatoes in half (if they are large, cut them into quarters). Thinly slice the scallions.
In a medium skillet, melt the butter over medium heat. Add the ginger and the garlic and cook, stirring, for 30 seconds, or until fragrant. Add the tomatoes and scallions and cook, stirring often, for 2 to 3 minutes, until the tomatoes start to soften. Stir in ¼ teaspoon of the salt.
Season the tops of the fish with the remaining ⅛ teaspoon salt. Nestle the fish in the sauce and spoon some the sauce over the fish. Reduce the heat to medium-low, cover tightly, and cook for 4 to 6 minutes, until opaque throughout. Baste the fish with sauce a couple of times while it cooks.
Serve the fish with the sauce and lots of cilantro sprigs.
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