Jennifer McGruther writes in The Nourished Kitchen that she loves the farmer’s market later in summer, when the newness of fresh tomatoes has worn off and the price has dropped.
“I buy them by the case,” she says. “I call on close friends and we preserve as much as we can, but I also serve them with nearly every meal—a few dropped into an omelet, roasted with fennel for soup, tossed with greens for salad, and, frequently, as a simple sauce for fish or meat. While creamy white-fleshed fish like halibut pair beautifully with mild flavors, buttery sauces, and a very light introduction of lemon or fresh herbs, they also marry well with more robust and assertive flavors like tomato.
“I reserve this dish for late in the summer, when bright, ripe cherry tomatoes are both inexpensive and abundant. Once they hit the hot pan, they nearly melt and their flavorful juices concentrate in the heat, becoming syrupy and thick. I like to throw in a handful of tarragon at the very end, though both basil and flat-leaf parsley also work well.”
We think that since this dish doesn’t call for an entire bushel of tomatoes, it can be an affordable–and delicious–late spring meal as well.
- 4 (4- to 6-ounce) halibut fillets
- ½ teaspoon finely ground unrefined sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon clarified butter
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 pound cherry tomatoes, halved
- ¼ cup coarsely chopped fresh tarragon
- Sprinkle the halibut with the salt, pepper, and thyme. Set the fillets on a plate and let them rest a bit while you prepare to cook the fish.
- Melt the butter in a wide skillet over medium-high heat. Once the butter melts, arrange the halibut skin side down in the hot fat and sear for 4 or 5 minutes, until the skin crisps and browns. Flip the fish and continue cooking for another 2 to 3 minutes, until it flakes easily when pierced by a fork. Transfer the halibut to a serving plate and tent it with parchment paper or foil to keep it warm.
- To prepare the tomatoes, set the skillet you used to cook the fish over medium heat and pour in the olive oil. Toss in the shallot and garlic and cook, stirring frequently, until fragrant and translucent, about 6 minutes. Toss in the tomatoes and sauté them with the shallot and garlic until they soften and release their juice, about 2 minutes. Add the tarragon and continue cooking, stirring frequently, for 1 minute.
- Uncover the waiting halibut. Spoon the melted cherry tomato mixture over the fish and serve immediately.