Serves 6
55 min
Pan-Seared Fish with Basil Oil & Cherry Tomato Vinaigrette
Recipe GLPRa4a5a352318349
Delicate skin-on halibut or salmon fillets are pan-seared until golden and crispy, then finished with a vibrant basil-infused oil and a bright cherry tomato vinaigrette made with sherry vinegar and minced shallot. This elegant, light main course celebrates fresh seafood and herbs.
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Ingredients
½ cup fresh basil leaves
¼ cup fresh basil stems, chopped
2 cloves garlic, smashed and peeled
½ cup extra-virgin olive oil, divided
1 pint cherry tomatoes, halved
3 tablespoons sherry vinegar
2 tablespoons minced shallot
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
2 pounds skin-on halibut or salmon, cut into 6 pieces
Directions
Prepare the basil oil: In a small saucepan over medium-low heat, combine the smashed garlic cloves with ¼ cup of the extra-virgin olive oil. Warm gently for 2–3 minutes to infuse the oil with garlic flavor, being careful not to brown the garlic. Add the fresh basil leaves and stir for about 1 minute until fragrant. Remove from heat and set aside.
Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar, minced shallot, chopped basil stems, and ¼ teaspoon each of salt and pepper. Let this sit for 2 minutes to allow the shallot to soften slightly. Add the halved cherry tomatoes and fold gently to combine. Taste and adjust seasoning as needed. Set aside.
Prepare the fish: Pat the halibut or salmon pieces dry with paper towels. Season both sides of each fillet evenly with the remaining ¾ teaspoon salt and ¼ teaspoon pepper.
Sear the fish: Heat 2 tablespoons of the remaining extra-virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the fish pieces skin-side down in the pan. Do not move them for 4–5 minutes, allowing the skin to become golden and crispy.
Flip and finish cooking: Gently flip each fillet and cook for another 2–3 minutes on the flesh side until the fish reaches an internal temperature of 145°F at the thickest part. The fish should be opaque and flake easily when tested with a fork.
Plate and serve: Divide the seared fish among six serving plates, arranging skin-side up. Spoon the basil oil lightly over each fillet, then top with a generous portion of the cherry tomato vinaigrette. Serve immediately while the fish is warm and the tomato vinaigrette is fresh.
