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Halibut with Cherry Tomato & Olive Salsa

 

This week’s dish is really simple and can easily be doubled for more people.  Fresh in season product are very important for creating the best results.  Go to your fish market and look for some fresh, wild caught, Alaskan Halibut. Organic cherry tomatoes are easy to find this time of year and are bursting with flavor.  

Serves 2

INGREDIENTS:

2 pieces of halibut about 6 ounce portions

1 cup of cherry tomatoes cut in half

10 pitted black kalamata olives cut in half

10 picholine or green olives pitted and cut in half

3 small bulbs of garlic sliced thin.  about 2 tablespoons

2 tablespoons of olive oil

1 tablespoon of extra virgin olive oil

juice of half a lemon

1/4 cup of parlsey chiffonade

 

DIRECTIONS:

Preheat oven to 325 degees. 

Dry the fleshy side of the halibut with a paper towel and lightly season with salt and pepper.

Heat a flat sauté pan until it just begins to smoke. 

Add a tablespoon of the oil and allow it to get hot.  This should happen instantly.

Carefully place the fish in the pan flesh side down.  Allow to cook until fish starts to brown around the edges.  Place the pan in the oven without turning the fish and bake at 325 for about 4 minutes. 

Remove the pan from the oven and turn the fish carefully with a spatula to brown the side that once held the skin. 

In a separate sauté pan add 1 tablespoon of olive oil the sliced garlic and a dash of paprika. 

Cook for about 2 minutes on medium heat

Add the cherry tomatoes and small pinch of salt.  Cook for about a minute

Add all the olives and stir.  Stir in the lemon juice and the extra virgin olive oil. Finish with the parsley. 

Place the halibut brown side up on a plate.  Top with the cherry tomato and olive salsa. 

 

Enjoy!

 

Submitted by Guest Chef Thomas Snyder

 

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