1 tablespoon plus 1 teaspoon EVOO 2 cloves garlic, sliced 1 pint grape tomatoes, cut in half 1/2 cup fresh orange juice 1/2 cup fresh flat-leaf parsley 2 tablespoons capers sea salt and black pepper to taste 4 6-ounce pieces skinless halibut fillet
Citrus and tomato, together? Who knew? But yes they, really complement each other. While both are acidic, the sweetness of the OJ and the tartness of cherry or grape tomatoes make this sauce a keeper.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook about 30 seconds.
Add the tomatoes, orange juice, parsley, capers, dash of salt, and dash of pepper and simmer until the tomatoes begin to break down or pop, if you have not sliced them.
Pat the fish dry and sprinkle with salt and pepper. I dust ever so lightly with flour too, to promote a nice “crust” on the finish piece.
In a separate pan, lightly brown and cook the fish. We choose an 8oz piece that took about 4 minutes per side. We put the fish into the sauce pan for a few minutes just before serving to help infuse the fish.
Put some of the sauce on the plate, the fish on top, then more sauce.
We paired this with Bucket’s Rhodes Scholar and enjoyed it, but when we cooked it again this week we paired it with Bucket’s BOG; the cranberry/orange essence of the beer was an even better complement.