FRIDAY FISH: Pan-Seared Halibut with Tomato-Sweet Pepper Salsa

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FRIDAY FISH: Pan-Seared Halibut with Tomato-Sweet Pepper Salsa

If serving with the roasted potatoes and green beans (see notes), make those first as the fish is done quickly.

Serves 2 -- recipe doubles or triples easily

Ingredients

Salsa:

10 cherry or grape tomatoes sliced in half
2 scallions, white and dark parts – sliced thinly on the bias
1 small plump clove garlic, minced
2 tablespoons EACH sweet bell pepper, orange or yellow chopped into small dice and minced parsley
Kosher salt and fresh ground pepper
One good squeeze of lime, lemon, or orange juice (slice rest of citrus and serve a wedge with the fish)

Halibut:

1 tablespoon EACH olive oil and salted butter
Pinch crushed red pepper
2 (6-ounce) halibut fillets, skin removed, patted dry with paper towels

Instructions

MAKE SALSA: Stir together the salsa ingredients in a small bowl, taste for seasonings, and set aside.
COOK FISH: Heat the oil, butter, and crushed red pepper in a medium flat heavy skillet over medium-high heat until butter is melted and bubbling. Salt and pepper both sides of the fish, patting spices in with your fingers, and add to the skillet an inch or two apart. Let cook 3 minutes until browned; turn and cook the other side, 2-3 more minutes. Lower heat to medium and cook another minute or two OR until fish is nearly firm, opaque, but still moist. (If your fillets are thin, it will take less time. If they're thick, you'll need a bit more time. Fish will continue to cook after taken off the heat, so less is better.)
SERVE FISH WITH SALSA: Place each fillet on a plate and top generously with the reserved salsa. Serve hot or warm with a reserved wedge of lemon, lime, or orange along with Red Onion-Oregano Potatoes and Cheesy Green Beans, if desired. (Directions in notes.)

Notes

NOTES: RED ONION-OREGANO POTATOES RECIPE: Preheat oven to 400 degrees F. Spray a rimmed baking sheet with cook spray or brush with oil. In a large bowl, toss together 3/4-pound baby potatoes (cut in half since mine were a tish big), 1 sliced medium red onion, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper, and 1/4 cup olive oil. Turn out onto the prepared sheet pan and spread evenly, turning cut sides of potatoes down. Roast about 25 minutes or until browned and tender, turning once during the roasting time. CHEESY GREEN BEANS are only green beans (in this case haricots verts, the French-style skinny green beans) cooked until tender in a large pot of well-salted and peppered water, drained, returned to pot, and seasoned with a little butter, more salt and pepper, along with a good sprinkle of grated extra-sharp Cheddar cheese.