Crunchy Pepper-and-Parm-Crusted Halibut with Cherry Tomato-Basil Sauce
Enliven your Lenten meals with this fantastic crunchy fish dish topped with a tomato-basil sauce.
For the sauce:
- About 2 tablespoons extra virgin olive oil (EVOO)
- 2 cloves garlic, chopped
- 1 large shallot, chopped
- 1 pint cherry or grape tomatoes, halved
- A few leaves of basil, torn
- Salt and pepper
For the fish:
- About 2/3 cup cornmeal
- 1/4 cup grated Parmigiano Reggiano cheese
- Lots of coarse black pepper
- Four halibut fillets (8 ounces each)
- Extra virgin olive oil (EVOO), for frying
- Store-bought balsamic drizzle (or reduce 1/2 cup vinegar with 2 tablespoons brown sugar until syrupy), for topping
Heat 2 tablespoons EVOO, two turns of the pan, in a skillet over medium heat. Add the garlic and shallot and stir for a couple of minutes. Add the tomatoes and basil, season with salt and pepper and cook to break down the tomatoes, 10-15 minutes.
Mix the cornmeal with the cheese and black pepper. Add the fish and turn to coat. Heat a thin layer of EVOO in a large skillet over medium-high heat. Add the fish and cook, turning once, until crisp and brown all over, 8-10 minutes.
Top the fish with the tomato sauce and a little Balsamic Drizzle.