Crusted Black Olive-Pine Nut Halibut and Roasted Heirloom Tomatoes
- Yield: 6 servings
- Prep: 15 minutes
- Cook: 15 minutes
- 1can (6 ounce) pitted California Ripe Black Olives, drained
- 2/3cup sundried tomato pesto
- 1/3cup pine nuts
- 6 (6 to 7-ounce) skinless halibut fillets
- 1teaspoon kosher salt
- 1teaspoon coarsely ground black pepper
- 3tablespoons olive oil
- 1 pint small heirloom tomatoes, halved
- 1tablespoon finely chopped thyme leaves
- 5cups arugula
- 3tablespoons balsamic vinaigrette
- Preheat oven to 425F.
- In a food processor, add black olives. Pulse several times until very finely chopped. In a medium bowl, combine black olives, sundried tomato pesto and pine nuts until well mixed.
- Place halibut fillets on a work surface. Season with salt and pepper on both sides. In an extra-large nonstick, ovenproof skillet, heat olive oil over medium-high heat. When oil is hot, add fillets. Cook 3 to 4 minutes, until fillets release easily from the pan. Flip fillets; add tomatoes and thyme to the skillet (around the fillets). Transfer skillet to the oven; roast until fish is opaque and flakes easily with a fork, 6 to 7 minutes.
- Arrange fillets on a large serving platter; spoon roasted tomatoes over fish. If desired, serve with arugula tossed with balsamic vinaigrette.