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Halibut with Charred Tomatoes and Dill

Mar 18, 2015 04:00PM ● Published 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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