Pan-Seared Halibut with Marinated Heirloom Tomato & Baby Summer Squash

August 21, 2021

INGREDIENTS

• 4 - 4 oz halibut filets (or other fresh firm-fleshed fish such as tuna, salmon, tilapia, swordfish, or cod)
• 1 ½ cups assorted heirloom tomatoes cut into 1" pieces
• 1 cup assorted baby summer squash cut into 1" pieces
• 3 Tbs. flat leaf parsley, coarsely chopped 
• 1 small shallot, thinly sliced
• 2 Tbs. Neapolitan Herb Dark Balsamic
• 3 Tbs. Ultra Premium Extra Virgin Olive Oil, medium intensity 
• sea salt and fresh ground pepper to taste

DIRECTIONS
Place a heavy sauté or grill pan over medium heat. Add 1 tablespoon olive oil to the hot pan along with the shallot and squash. Sauté for 2 minutes until the squash is slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley. Set aside. 

Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through. 

Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad, along with any juices, over the fillet and serve.

Serves 4

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