Wide pot or skillet
- 2 large tomatoes sliced into rounds, for serving
- 6 grape or cherry tomatoes halved, for serving
- 1 pound halibut
- 1-3 serrano peppers trimmed and halved
- 1 pound mixed tomatoes such as heirloom, cherry, Campari, and beefsteak
- 1 head of garlic cloves peeled and lightly crushed
- 1 small shallot peeled and halved
- 2 fresh bay leaves
- 1 cup olive oil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Greens for serving like watercress or microgreens
Prepare the Tomatoes for Serving:
Prepare the Tomato Oil:
In a wide, deep skillet, add the Serrano peppers, mixed tomatoes, garlic, shallot, and bay leaves. Pour in the 1 cup olive oil. Heat over medium high until very hot. Reduce heat to medium low and cook on a very low bubbling simmer for at least 30 minutes. Stir regularly to keep the vegetables from sticking. The tomatoes may break apart and that’s okay!
After the oil has cooked, remove the bay leaves and discard. Strain the oil through a fine mesh sieve into a bowl to separate the solids from the oil. Transfer the oil to a glass container with a lid. Set aside.
Transfer the solids to a food processor and season the oil to taste with a touch of salt. Purée the solids until mostly smooth. Taste and season with salt and pepper. Transfer to a bowl.
Prepare the Fish:
Carefully wipe out the skillet you used to make the oil and heat the remaining 2 tablespoons of olive oil over medium high until very hot. Pat the halibut dry and season all over with salt and pepper.
Add the fish (skin-side down if you’re using skin-on filets) and cook for 4-5 minutes or until very browned. Flip and cook an additional 4 minutes or until the fish flakes easily and is well browned. Turn off the heat.
Calories: 679kcal | Carbohydrates: 8g | Protein: 23g | Fat: 63g | Sodium: 90mg | Fiber: 2g | Sugar: 5g | Vitamin C: 30mg