Halibut with Tomato-Cherry Vinaigrette

3 years ago by in Uncategorized



tomato-cherry vinaigrette

  • 1 small sprig basil
  • ½ lb. tomatoes (such as beefsteak or cherry), coarsely chopped
  • ¼ cup fresh sweet (or frozen, thawed) cherries, pitted
  • ¼ cup fresh sour cherries, pitted, or sour cherries in light syrup from a jar, drained
  • 2 Tbsp. red wine vinegar
  • 2 tsp. finely chopped shallot
  • ½ tsp. (or more) sugar
  • ⅛ tsp. kosher salt plus more
  • 1 Tbsp. extra-virgin olive oil


  • 4 6-oz. halibut fillets
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil plus more for drizzling

Nutritional Information

  • Calories (kcal) 310
  • Fat (g) 15
  • Saturated Fat (g) 2
  • Cholesterol (mg) 55
  • Carbohydrates (g) 7
  • Dietary Fiber (g) 1
  • Total Sugars (g) 3
  • Protein (g) 36
  • Sodium (mg) 280

tomato-cherry vinaigrette

  • Combine basil, tomatoes, sweet and sour cherries, vinegar, shallot, sugar, and ⅛ tsp. salt in a large bowl; cover and let sit at room temperature 1–2 hours.
  • Remove basil sprig. Purée tomato mixture in a blender until smooth; strain through a fine-mesh sieve into a small bowl, whisk in oil, and season with salt.


  • Season halibut with salt and pepper. Heat 2 Tbsp. oil in a large nonstick pan over medium-high heat. Cook halibut until golden brown and just opaque in the center, about 4 minutes per side.
  • Serve halibut with tomato-cherry vinaigrette, drizzled with oil.
  • DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.

Recipe by Michael Anthony
Photograph by Gentl & Hyers

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