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P O A C H E D   H A L I B U T

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Heat garlic in oil until golden, then discard garlic.  
Season both sides of halibut with salt and pepper and arrange the fish in pan coating both sides with oil.  Finish with skin side down.  Add shallots and wine and top each filet with SMT Diced Tomatoes.  Bring liquid to boil over medium heat.  Cover the pan, reduce heat to low and simmer for 8-10 minutes.  Arrange filet on plate, top with tomatoes, squeeze of lemon, and handful of shredded basil.


  • 2 (6-8 ounce) portions halibut filets
    salt and pepper

  • 1 tsp olive oil

  • 1 clove crushed garlic

  • 1 shallot

  • ½ c. white wine

  • 1 can SMT Diced Tomatoes

  • ¼ lemon

  • ¼ cup shredded basil


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