Ingredients:
| 4, 4oz |
Fresh Fillets of Halibut (OR tuna, salmon, tilapia, swordfish, cod)
|
| 1 1/2 Cups | Heirloom Tomatoes, cut into 1" pieces |
| 1 Cup | Baby Squash, cut into 1" pieces |
| 3 TBSP | Flat Leaf Parsley, roughly chopped |
| 1 Small | Shallot, thinly sliced |
| 2 TBSP | INFUSED Neapolitan Herb Dark Balsamic Vinegar |
| 3 TBSP | INFUSED Tuscan Herbs Olive Oil |
| To Taste | Sea Salt |
| To Taste | Fresh-Ground Black Pepper |
Directions:
Heat oven to 350 degrees.
Place a heavy, oven-proof saute or grill pan over medium heat. Add 1 TBSP of INFUSED Tuscan Herb Olive Oil to the hot pan along with cubed squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Add shallots and continue sauting for 2 minutes. Remove to a bowl and add the tomatoes, INFUSED Neapolitan Herb Dark Balsamic Vinegar, an additional tablespoon of INFUSED Tuscan Herb Olive Oil, and the chopped parsley - set aside.
Rub the fillets with remaining tablespoon of INFUSED Tuscan Herb Olive Oil and season evenly with salt and pepper. To the same pan, add the fillets and sear for 2 minutes on each side. Place in oven to complete cooking until the fish has reached an internal temperature of 140 degrees (depending on the thickness of your fish, this can take anywhere from 3 - 10 minutes.)
Put a scoop of the tomato-squash salad in center of plate. Place fillet on top and then ladle juices from the tomato-squash salad right over fillet. Garnish with a bit of parsley.
This can be served over a nice bed of orzo pasta for a complete meal.
Serves 4
Serves 4
