Adapted from The New York Times
~from Savoring Time in the Kitchen
Serves 2
For the tomato caper sauce:
1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
3 plump garlic cloves, minced
1/8 cup capers, drained, rinsed and finely chopped
1 pound tomatoes, peeled, seeded and finely chopped, or 1 (15-ounce) can diced tomatoes with juice *See Note
Salt, preferably kosher salt, and freshly ground pepper to taste
Pinch of sugar
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon slivered fresh basil leaves
Splash of light cream (I used fat free half and half)
*Note: I used frozen, San Marzano tomatoes from my garden. I simply dunked the whole frozen tomatoes into boiling water for about 30 seconds and removed them to a colandar. The skins easily peeled off. I then chopped them without seeding them and used all of the juices.
Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Add about 1/4 cup of light cream and stir. Serve hot or cold.
For the seared halibut:
1 recipe tomato-caper sauce, above
2 6 to 8-ounce halibut fillets
Salt, preferably kosher salt, and freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices
Make the sauce as directed and keep warm.
Heat oil in a large, heavy skillet (I used cast iron) over medium heat. Pat fish dry with paper towels. Season fish lightly with salt and pepper. Sear fish in preheated skillet 3 to 4 minutes on each side or until fish flakes with a fork and is opaque throughout. This will depend on the thickness of the fish. Transfer to a serving platter, and keep warm.
Place a large, spoonful of sauce on each plate, and place a piece of fish on top. Top the fish with another spoonful of sauce, garnish with basil and serve.