A perfect Fall dish: Fresh Halibut, Warm Marinated Heirloom Tomatoes, & Baby Squash Salad!
4- 4oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish, or cod
1 1/2 Cups heirloom tomatoes cut into 1" pieces
1 Cup assorted baby squash cut into 1" pieces
3 tablespoons fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons Neapolitan Herb Balsamic
2 + 1 tablespoons Hojiblanca olive oil
sea salt and fresh ground pepper to taste
Place a heavy sauté or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley- set aside. Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through. Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. You can also place each fillet over pasta, rice, risotto, etc. and then top with warm tomato-squash salad.