1. Heat a large skillet over medium-high heat. Sprinkle fish with
1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter
melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to
medium-low, and cook 7 minutes or until fish flakes easily when
tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil.
Add to pan; cook 3 minutes or until lightly charred and beginning
to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid
evenly over fillets. Divide tomatoes among servings. Sprinkle with
1/4 teaspoon salt and dill. Garnish with oregano, if desired.
Originally Submitted
5/25/2014
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