Harissa-Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce
Tomato and basil is a classic combination, but we like to spice things up a bit with our red chili harissa oil.
This oil has got a kick! See chef’s note if you want to take the heat down a notch.
See also: Recipe Roundup: Red Chili Harissa Olive Oil Recipes
Harissa-Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce
Tomato and basil is a classic combination, but we like to spice things up a bit with our red chili harissa oil. This oil has got a kick! See chef’s note if you want to take the heat down a notch. Inspired by Baker by Nature. Serves 4.
Ingredients
Ingredients:
- 1 large lemon
- 1/4 cup Sigona’s red chili Harissa olive oil divided**
- 3 cloves garlic minced
- 1 basket mini heirloom tomatoes halved
- 1/3 cup white wine or vegetable stock
- 1/2 cup fresh basil chopped, plus more for garnish
- About 1 1/2 to 2 lbs. wild halibut cut into 4 filets about 6 oz. each
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. (If you don’t have an oven-proof sauté pan, omit this step and finish cooking the fish on the stovetop.)
- Zest the lemon then cut lemon in half.
- In a large, oven-proof sauté pan, heat 2 tablespoons of the oil over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes and cook, stirring occasionally, for 4 minutes. Add the wine, juice from half the lemon and chopped basil; allow mixture to come to a gentle boil then turn off the heat. Use a rubber spatula to remove the mixture to a plate or bowl, scraping the pan clean; set tomato mixture aside.
- Place the sauté pan back on the stove. Heat the remaining oil over medium. Season both sides of the halibut filets with salt and pepper and place them in the sauté pan. Cook without flipping for 3 to 5 minutes or until the bottom side is golden brown. Carefully flip the filets and then place the sauté pan in the oven. Allow fish to cook in the oven for another 3 to 5 minutes or until cooked through. Remember the pan handle will be hot.
- Use an oven mitt to remove the pan from the oven. Pour the tomato mixture over the filets, drizzling the liquid over all the pieces. Squeeze juice from remaining lemon half over filets, garnish the dish with the lemon zest and more basil, serve immediately.
Notes
**Note: If you’d like to have just a hint of heat from the harissa oil, use 2 Tbsp harissa oil and 2 Tbsp regular Sigona’s Extra Virgin Olive Oil.
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