Pan Seared Halibut with Roasted Heirloom Tomatoes

  • 2 tbsp grapeseed oil
  • 6 oz halibut fillet
  • 1 tbsp salt
  • 1 tbsp black pepper, cracked
  • 2 sprig fresh thyme
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • 1 1⁄2 cup heirloom tomato, halved
  • 1 tsp garlic, chopped
  • 2 tbsp Italian parsley, leaves freshly chopped
  1. In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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