- ¾-1lb. Halibut 2-3 filets (any thick white fish will work)
- 8-10 Cherry Tomatoes
- 4-5 Leaves fresh Basil
- 2 Tbs. Finely chopped garlic (fresh) but jarred will work
- 4-5 Tbs. Olive Oil
- Black Pepper
Cut tomatoes into halves set aside.
Chop garlic set aside.
Stack rinsed basil leaves on top of each other roll tightly then chiffonade set aside.
Rinse fish in cold water and place on a paper towel to dry, lightly dry the topside with another paper towel. The fish should be totally dry.
In a small skillet add 2-3 table spoons olive oil and heat on high till almost smoking add tomato halves and quickly blister them about 30 seconds remove from heat. About 30 seconds after removing from heat add in garlic just be sure oil has slightly cooled as to not burn the garlic set aside.
In a medium to large size non-stick skillet add 1-2 tables spoons of olive oil on high heat until almost smoking. Lightly salt and pepper the fish before putting in the skillet, place salt and peppered side down first leave the fish for 2-3 minutes depending on thickness while cooking lightly salt and pepper the top of the fish. When the fish is white approximately half way up reduce heat and turn fish over to the uncooked side continue cooking for about 1-minute turn off heat and leave in pan.
Return small skillet with tomatoes, garlic and olive back to stove add remaining olive oil and warm back up, once hot turn off heat and add half the basil, reserve the rest of basil for garnish.