2 tbsp olive oil
2 tbsp butter
4 Halibut fillets, about 6 oz each
6 anchovy fillets
1 shallot, thinly sliced
1 clove garlic minced
2 tbsp capers, chopped
¼ cup white wine
2 tsp lemon zest
2 tbsp lemon juice
2x 9oz clamshells Mucci Farms Cherto™ Gourmet Cherry Tomatoes
Basil
Heat oil and butter in a large nonstick skillet over a medium high heat. Sear halibut fillets for 2 minutes on each side until light golden. Transfer fish to a plate.
In same skillet, add anchovies, shallot, garlic, and capers. Sauté two minutes or until shallots have softened. Deglaze the pan with wine and lemon juice. Bring to a simmer and stir in lemon zest and cherry tomatoes.
Nestle halibut fillets within cherry tomatoes, cover, and let cook two minutes or until tomatoes have burst and fish flakes easily. Garnish with basil to serve.
