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Halibut with Charred Tomatoes and Dill

Mar 18, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This dish is so simple and easy to make, you’ll be amazed at how flavorful it is. The whole process only takes 12 minutes! It’s a perfect example of how a few quality ingredients are all that’s needed to impart loads of flavor. A touch of butter and white wine constitute the sauce (think Beurre blanc only faster), topped with a sprinkle of dill and oregano. A beautiful assortment of tomatoes, sautéed until bursting, makes the perfect topping. I sautéed my tomatoes in a Meyer lemon infused olive oil from Season’s Olive Oil and Vinegar Taproom, which added a nice subtle flavor boost.

Ingredients – Serves 4
  • 4 halibut fillets, skinned
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • ½ cup dry white wine
  • 1 ½ cups cherry, pear, or grape tomatoes
  • 1 teaspoon olive oil
  • 1 tablespoon chopped fresh dill
  • Optional:
  • Oregano leaves


1. Heat a large skillet over medium-high heat. Sprinkle fish with ¼ teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.

2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.

3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with ¼ teaspoon salt and dill. Garnish with oregano, if desired.

“Halibut with Charred Tomatoes and Dill.” The Best of Cooking Light 2015 Edition: 97 All-Time Top-Rated Recipes. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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