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Tomato-Basil Topped Halibut

I’ve got yet another installment of incredibly good food, and this one’s not only healthy, but also delicious as heck!!

It’s baked halibut, everyone.

Here’s my backstory: I picked up a piece of halibut after renewing my Costco membership (it had been years since I stepped foot in that place).

Lo and behold, I found a selection of wild-caught fish in their fridge, just beckoning me in to prepare ’em.

This, right here, is one of them. I thank him (I’m talking to the fish, here) for giving us sustenance and allowing us to have such a beautifully meaty meal.

Oh, yeah, this fish was extremely “meaty”. It honestly tasted like any 5-star halibut dish I’ve had from top NYC eateries, hands down (and I love dining there).

 

I can easily see this baked halibut dish being serves at a 5-star restaurant in NYC. It’s fresh, it’s meaty, and it’s damn good.

 

INGREDIENTS

1 1/2 pound skinless halibut (wild-caught is best, got mine at Costco)

Extra virgin olive oil

1 lemon

1/2 tsp salt, and more to taste

1/4 tsp pepper, and more to taste

1 pint grape tomatoes, halved

1 medium shallot, chopped finely

2 tbsp capers

1 tsp red wine vinegar

10-15 fresh basil leaves, chopped into thin strips

 

DIRECTIONS

Preheat oven to 400 Farenheit.

Line a baking sheet with parchment (I recently switched to the natural, unbleached kind). Add your halibut to the center and season to taste with salt and pepper (I use around 1 tsp salt, 1/2 tap of pepper). Top fish with a drizzle of olive oil. Next, zest the lemon over it and then drizzle the juice of half of the lemon over it all. Bake for 20 minutes, until cooked through.

Combine remaining ingredients into a bowl along with a drizzle of olive oil and a squeeze of the other lemon half. Season to taste with salt and pepper.

Transfer the fish to a serving dish and top it with a spoonfuls of the tomato-basil salad. Surround the fish with the remaining salad to make for a classy presentation.

 

Here’s a reel I created while making this dish for my fam:

Dana Corriel, MD

Dana Corriel, MD

“I haven’t LEFT medicine, I’m simply taking time to tackle its issues from a different angle. I’m stepping out of the traditional medicine box.”

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Tomato-Basil Topped Halibut

Dana Corriel, MD can easily see this baked halibut dish being served at a 5-star restaurant in NYC. It's fresh, it's meaty, and it's damn good.

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