Friday, June 26, 2020

Basil/Yogurt/Honey Halibut with Roasted Tomatoes

Basil/yogurt/honey halibut with roasted tomatoes combines some of our favorite tastes:  fresh halibut from JP Seafood, basil from our garden, and tomatoes from Encinal Market.

Basil/yogurt/honey halibut with roasted tomatoes

We quarter eight tomatoes, place the skin-side down on a baking sheet, drizzle them with olive oil, salt, pepper, and thyme (also from our garden), and roast them in a 225°F (110°C) oven for 2-3 hours, until most of the juice has evaporated. 

 Tomatoes, before and after roasting

We next make the basil/yogurt/honey sauce by combining three cups of basil (about 80-100 leaves from our garden, cleaned and dried), olive oil, and salt in a food processor, blending until smooth.  One-quarter cup of Greek yogurt and a teaspoon of honey are then added and the mixture is refrigerated until ready to serve.

 Basil in our garden, picked and cleaned

 Basil/yogurt/honey sauce in process

 Halibut, basil/honey/yogurt sauce and tomatoes

We season two halibut fillets on both sides with salt and pepper and cook them in olive oil and butter in a nonstick pan for 4-5 minutes each side, until golden brown,

 Halibut fillets

The cooked halibut rests for a few minutes, then is served on a bit of the basil/yogurt/honey sauce, with a drizzle on top and the tomatoes on the side.

 Dinner is served

This is a simple and truly tasty way to serve halibut with several tastes complementing and enhancing the fish.

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