Ingredients
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
Directions
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.
