- 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
- 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
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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