Seared Halibut Fillet On Tomato Fondue

4 pieces fresh halibut fillet or cod
1 TBSP olive oil
3 shallots - peeled and rough chopped
3 large ripe fresh tomatoes
2 TBSP tomato paste
1 TBSP red wine vinegar
5 TBSP butter
1 bunch fresh sweet basil- leaves removed from stem
1 TBSP fresh garlic - chopped
1 c. canola oil
4 sprigs fresh parsley
1/2 c. spinach
salt to taste
pepper to taste
1 TBSP canola oil

Boil salted water in med. sauce pot.
Make ice bath by placing ice water in mixing bowl
Remove core of tomatoes and cut an x just through the skin on bottom of tomatoes
Place tomatoes in boiling water for 10 sec. remove and place in ice bath
Reserve boiling water and ice bath
Once tomatoes are chilled peel skins and cut in half squeezing out seeds then rough chop
In small sauce pan sweat shallots in olive oil
Add tomatoes and slowly cook
Once tomatoes are soft place in blender and puree
Add butter, vinegar, paste, salt, pepper
Remove from blender and set aside
Place basil in boiling water for 5 sec.
Remove and place in ice bath locking in green color
In blender place basil, parsley, spinach, garlic, canola oil
Puree until it is a pesto-like thickness
Add salt and pepper
In hot skillet add 1 TBSP canola oil
Season fish with salt and pepper and sear on one side
Cover with lemon and bake at 350
Spoon tomato on fish
Drizzle basil around fish

Recipe Summary:
Yield: 4

Other recipes by L'Auberge Provencale:
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Rose Petal Ice Cream
Summer Corn Bisque With Lobster
Winter Squash Soup
Lobster Fricasse
Roasted Leg Of Lamb

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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