In my continuing quest to not let any tomatoes that are dropping off of my plants almost faster than I can eat them go to waste, last night I trotted out another new recipe at the 50th Avenue kitchen. I had halibut on my mind, a cold bottle of J. Christopher Zoot Allures Blanc in the fridge, and a pile of cherry and roma tomatoes to get through. After doing a little recipe research, I came across this one at epicurious. Now, before you judge the dish by the picture, I admit this isn't my finest photographic effort. I should've served the compote alongside as per their suggestion. But I was slingin' food, and trust me when both w and I found this to be pretty damn delish, and we went with their whole serving suggestion of grilled zucchini and buttered egg noodles. Everything worked, and once again this was a quick, easy, seasonal plate of satisfaction. Oh, and the sauv blanc based Zoot was a perfect match, it's bright fruit, zippy acidity, and slight grassiness matching perfectly with the sweet, sharp tomato-caper sauce!
Grilled Halibut with Warm Tomato Compote
adapted from epicurious.com
makes 2 Servings.
1 1/2 tablespoons butter
2 6- to 8-ounce halibut fillets (each about 1 inch thick)
2 tablespoons chopped shallots
1-2 cups chopped plum tomatoes/halved cherry tomatoes
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried
1 or 2 tablespoons salt packed capers, rinsed
Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine, tarragon, and capers and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.
Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.