Pan-Roasted Halibut with Fire-Roasted Tomato Vinaigrette

6 halibut fillets, 6 to 8 oz each
Salt and white pepper
1 ½ T. olive oil

Preheat oven to 350.
Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over and sear the other side. Flip over again and place the pan in the oven to cook for 6 to 8 minutes.

Drizzle with Fire-Roasted Tomato Vinaigrette

1 lb. roma tomatoes, cut in half lengthwise and seeds removed
1 c. extra virgin olive oil
Salt and pepper
1 t. minced garlic
1 T. minced shallots
1 T. honey
1 T. whole-grain mustard
¼ c. sherry vinegar
2 T. chopped fresh Italian parsley
1 t. chopped fresh oregano
1 T. chopped fresh basil

Heat a stovetop grill pan or an outdoor grill.

Toss the tomatoes with the olive oil and salt and pepper. Cook then skin side down on the grill until the skin is black. Remove 1 T. of the tomato oil remaining in the bowl after tossing and reserve the rest. Heat the 1 T. tomato oil in a skillet over high heat and sauté the garlic and shallots until soft. Add the tomatoes and mix well, and sauté the mixture until the tomatoes are soft. Remove from the heat and cool the tomatoes in the refrigerator.

Place the cooled tomatoes, the honey, wholegrain mustard, sherry vinegar, and reserved tomato oil in a food processor or blender. Pulse to incorporate the ingredients. Adjust the seasoning and add the herbs. Drizzle over fish or chicken. The vinaigrette will keep in the refrigerator for 7 days.

Delicious over chicken too!

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