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Photo: Eva Kolenko
Active Time:55 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:55 minsTotal Time:55 minsServings:6
Active Time:55 mins
Active Time:
55 mins
Total Time:55 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupfresh basil stems and leaves, divided2clovesgarlic, smashed and peeled½cupextra-virgin olive oil1pintcherry tomatoes3tablespoonssherry vinegar2tablespoonsminced shallot1teaspoonkosher salt, divided½teaspoonground pepper, divided2poundsskin-on halibut or salmon, cut into 6 pieces
Cook Mode(Keep screen awake)
Ingredients
¾cupfresh basil stems and leaves, divided
2clovesgarlic, smashed and peeled
½cupextra-virgin olive oil
1pintcherry tomatoes
3tablespoonssherry vinegar
2tablespoonsminced shallot
1teaspoonkosher salt, divided
½teaspoonground pepper, divided
2poundsskin-on halibut or salmon, cut into 6 pieces
DirectionsSeparate basil leaves from stems. Chop the leaves and set aside. Heat the stems, garlic and oil in a small saucepan over medium heat just until you start to see bubbles form around the stems and garlic. Remove from heat and let steep for 20 minutes. Strain into a small bowl (discard the stems and garlic).Cut half the cherry tomatoes in half. Heat 1 tablespoon of the basil oil in a large nonstick skillet over medium-high heat. Add the halved and whole cherry tomatoes and cook, stirring occasionally, until the skins blister and the tomatoes soften, about 5 minutes. Transfer to a medium bowl and stir in 1/4 cup chopped basil, 1/4 cup basil oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently stir to combine.Wipe the pan clean. Gently pat fish dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the basil oil in the pan over medium heat. Add half the fish, skinned-side down. Cook until a little more than halfway cooked through, 4 to 5 minutes. Flip and cook until the flesh is opaque, 2 to 4 minutes more. Repeat with the remaining fish and 1 tablespoon basil oil. Serve the fish with the cherry tomato vinaigrette and sprinkled with the remaining chopped basil.To make aheadRefrigerate basil oil (Step 1) for up to 1 week.Originally appeared: EatingWell Magazine, April 2021
Directions
Separate basil leaves from stems. Chop the leaves and set aside. Heat the stems, garlic and oil in a small saucepan over medium heat just until you start to see bubbles form around the stems and garlic. Remove from heat and let steep for 20 minutes. Strain into a small bowl (discard the stems and garlic).Cut half the cherry tomatoes in half. Heat 1 tablespoon of the basil oil in a large nonstick skillet over medium-high heat. Add the halved and whole cherry tomatoes and cook, stirring occasionally, until the skins blister and the tomatoes soften, about 5 minutes. Transfer to a medium bowl and stir in 1/4 cup chopped basil, 1/4 cup basil oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently stir to combine.Wipe the pan clean. Gently pat fish dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the basil oil in the pan over medium heat. Add half the fish, skinned-side down. Cook until a little more than halfway cooked through, 4 to 5 minutes. Flip and cook until the flesh is opaque, 2 to 4 minutes more. Repeat with the remaining fish and 1 tablespoon basil oil. Serve the fish with the cherry tomato vinaigrette and sprinkled with the remaining chopped basil.To make aheadRefrigerate basil oil (Step 1) for up to 1 week.
Separate basil leaves from stems. Chop the leaves and set aside. Heat the stems, garlic and oil in a small saucepan over medium heat just until you start to see bubbles form around the stems and garlic. Remove from heat and let steep for 20 minutes. Strain into a small bowl (discard the stems and garlic).
Cut half the cherry tomatoes in half. Heat 1 tablespoon of the basil oil in a large nonstick skillet over medium-high heat. Add the halved and whole cherry tomatoes and cook, stirring occasionally, until the skins blister and the tomatoes soften, about 5 minutes. Transfer to a medium bowl and stir in 1/4 cup chopped basil, 1/4 cup basil oil, vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently stir to combine.
Wipe the pan clean. Gently pat fish dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the basil oil in the pan over medium heat. Add half the fish, skinned-side down. Cook until a little more than halfway cooked through, 4 to 5 minutes. Flip and cook until the flesh is opaque, 2 to 4 minutes more. Repeat with the remaining fish and 1 tablespoon basil oil. Serve the fish with the cherry tomato vinaigrette and sprinkled with the remaining chopped basil.
To make ahead
Refrigerate basil oil (Step 1) for up to 1 week.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)321Calories21gFat3gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
