Halibut w/Citrusy Tomatoes & Cape


  • 1 Tbsp + 1 tsp Olive Oil
  • 2 Cloves of Garlic, Sliced
  • 1 Pint Grape Tomatoes, Cut in Half
  • 1/2 Cup Fresh Orange Juice
  • 1/2 Cup Fresh Flat-Leaf Parsley
  • 2 Tbsp Capers
  • Kosher Salt & Black Pepper
  • 4 (6 oz.) Pieces of Halibut


  • Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant (about 30 seconds). Add the tomatoes, orange juice, parsley, capers, 1/2 tsp salt, and 1/4 tsp pepper and simmer until the tomatoes begin to break down (4-5 minutes).
  • Meanwhile, heat the remaining tsp of oil in a large nonstick skillet over medium-high heat. Season the fish with 1/4 tsp each salt and pepper. Cook until opaque throughout (3-5 minutes per side). Serve with the tomatoes.

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