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Simply roasted fillets of halibut bathed in lime juice, basil and olive oil topped with a mildly spicy multi-colored cherry tomato salsa. Perfect weekday dinner, especially when served with a hearty salad.
For the fish:
2 halibut fillets, 6 oz each
For the dressing:
2 tablespoons olive oil
1 tablespoon finely chopped basil
1 tablespoon lime juice
For the salsa:
1 cup multi-colored cherry tomatoes, halved
1/3 cup finely chopped red onion
1 teaspoon minced jalapeno pepper, without seeds
1 teaspoon hot honey
Preheat oven to 400 degrees F.
In a small bowl, combine olive oil, lime juice and basil. Spread 1 ½ tablespoons of dressing over fish, reserving rest.
In another small bowl, gently mix together the tomatoes, onion, jalapeno, honey and remaining dressing.
Roast fish for 10 minutes or until it flakes easily but is still moist. For 1-inch-thick pieces of fish, 10 minutes should be enough time.
Place each fish fillet onto plates, top with salsa and serve hot.
