Roasted Alaskan Halibut

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Ingredients:
    Fish
4 6-8 ounce Alaskan halibut fillets

    Basil Marinated Tomatoes
2 cups cherry tomatoes cut in halves
1/4 cup julienned basil
1 Tbs. diced shallots
1/2 tsp. minced garlic
1/4 cup red pepper purée
1/2 cup olive oil
Pinch sea salt
Black pepper
1 lemon, juice only

    Herb Salad
1/2 bunch Italian parsley, leaves only
1/4 bunch chives, cut 1 1/2 inch lengths
1/4 bunch baby dill
1/4 cup basil
1/4 cup mint
1 baby fennel, shaved very thin

Preparation:
Core and cut tomatoes and combine with remaining tomato ingredients.  Place in stainless steel bowl and cover with plastic wrap.  Hold in warm place for several hours to allow the juices to extract from the tomatoes.  This is what creates the sauce or juice.  Reserve this mixture and adjust seasoning if necessary.

Prepare the salad ingredients and reserve in a bowl with a damp cloth.

Season the halibut lightly with salt and pepper.  Lightly dust with flour and brush with soft butter.

On the stove top, heat a thick sauté pan.  Add some olive oil to the pan and gently place the halibut in the pan and sear until golden brown on one side.  Turn the halibut over and place in a pre-heated oven at 350˚.  Allow to cook for an additional 6-8 minutes and remove from oven.  Hold for plating.

Place some of the Basil Marinated Tomatoes in a large bowl with the juices.  Rest the roasted halibut on top of the tomato mixture.  Lightly dress the herb salad with a drizzle of olive oil, a few drops of lemon juice, sea salt and black pepper.  Place this salad gently on the halibut.

Alaskan Halibut