Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene. The carotenoid, lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration and cataracts, and breast cancer. With tomato season in full swing, we thought we would spend the month exploring the many delicious uses for this versatile summer bounty.
This week’s recipe for Pan-fried Halibut with Tomato-Olive Vinaigrette features tomatoes in a bright and zesty dressing over greens and healthful halibut. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“You don’t need a silver fork to eat good food”
– Paul Prudhomme
Pan-Fried Halibut with Tomato-Olive Vinaigrette
Raising the Salad Bar, Catherine Walthers (2007)
Notes
The vinaigrette would also go well with salmon, swordfish, or striped bass.
Ingredients
- Salad
- 4 halibut fillets (6–8 ounces each) with skin (halibut is a mild, sweet-tasting, low-fat fish with a firm texture. It pairs well with bolder flavors)
- Salt
- Pepper
- 1 Tbsp olive oil
- 6 cups mixed baby greens, washed and dried (arugula is another good option)
- 1 lemon, cut into wedges
- Tomato-Olive Vinaigrette
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- ½ teaspoon finely minced garlic
- ⅔ cup olive oil
- ½ cup seeded, finely chopped fresh tomatoes (be sure to use flavorful, in-season, backyard or farmer’s market tomatoes)
- 3 Tbsp chopped, pitted kalamata olives (the kalamata is a large, dark brown olive with a smooth meaty texture, originally from Greece. Do not use the so-called “California ripe olives” sold in cans; they are actually green olives that have turned black during processing)
- 1 Tbsp minced fresh parsley
- Salt
- Pepper
Instructions
- To make the vinaigrette, mix the vinegar, lemon juice, and garlic in a medium bowl. Slowly whisk in the olive oil until the mixture is emulsified. (Note: Alternatively, this can be done in a small food processor by slowly pouring the olive oil through the small hole in the lid while processing the vinegar mixture.) Stir in the chopped tomatoes, olives, parsley, salt, and pepper. Taste for seasoning.
- Preheat the oven to 350°F. Generously season each piece of halibut with salt and pepper. Heat an oven-proof sauté pan, preferably cast iron, over medium-high heat. Add the oil, then place the fish, flesh side down, in the pan and cook until golden brown, about 4–5 minutes. Carefully turn the fish over and transfer the pan to the oven. Bake until the fish is done (internal temperature of 125 to 130°F with an instant read thermometer), ~10 minutes for 1-inch-thick fillets.
- Toss the greens with vinaigrette in a large bowl, then divide the greens among 4 plates. Place a piece of fish on top of each serving and generously spoon vinaigrette over, making sure that some tomatoes and olives are included. Serve with a wedge of lemon and some nice crusty bread.