Fluke, hake, or cod are all good substitutions for the halibut.
Recipe information
Yield
4 Servings
Ingredients
tomato-cherry vinaigrette
1
small sprig basil
½
lb. tomatoes (such as beefsteak or cherry), coarsely chopped
¼
cup fresh sweet (or frozen, thawed) cherries, pitted
¼
cup fresh sour cherries, pitted, or sour cherries in light syrup from a jar, drained
2
Tbsp. red wine vinegar
2
tsp. finely chopped shallot
½
tsp. (or more) sugar
⅛
tsp. kosher salt plus more
1
Tbsp. extra-virgin olive oil
halibut
4
6-oz. halibut fillets
Kosher salt and freshly ground black pepper
2
Tbsp. olive oil plus more for drizzling
Need to make a substitution?
Preparation
tomato-cherry vinaigrette
Step 1
Combine basil, tomatoes, sweet and sour cherries, vinegar, shallot, sugar, and ⅛ tsp. salt in a large bowl; cover and let sit at room temperature 1–2 hours.
Step 2
Remove basil sprig. Purée tomato mixture in a blender until smooth; strain through a fine-mesh sieve into a small bowl, whisk in oil, and season with salt.
halibut
Step 3
Season halibut with salt and pepper. Heat 2 Tbsp. oil in a large nonstick pan over medium-high heat. Cook halibut until golden brown and just opaque in the center, about 4 minutes per side.
Step 4
Serve halibut with tomato-cherry vinaigrette, drizzled with oil.
Step 5
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 310
Fat (g) 15
Saturated Fat (g) 2
Cholesterol (mg) 55
Carbohydrates (g) 7
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 36
Sodium (mg) 280