This flavor-packed, pan-seared fish dish can be made with any of your favorite fish fillets. I had some flaky Barramundi (sustainable sea bass) on hand, but I can also see wild salmon, halibut, trout or even red snapper being equally as delicious. The fish is first pan-seared in a little olive oil to achieve a nice brown crust, then the fillets are served over pepper greens with a topping of homemade basil pesto sauce, and a tangy addition of balsamic cherry tomatoes. The ripe cherry tomatoes are simply a combination of halved tomatoes, balsamic vinegar, olive oil, sliced shallots, fresh parsley and a touch of salt and pepper. I recommend allowing the tomato mixture to sit at room temperature for about an hour, so that they become slightly macerated and coated in the distinctive tang of the aged balsamic vinegar.
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Pan-Seared Fish with Basil Pesto & Balsamic Tomatoes
Ingredients:
- (2) 6-7 oz. fish fillets
- 1 1/2 teaspoons olive oil
- salt and pepper
- 1/4 cup homemade or store-bought basil pesto sauce (at room temperature)
- Peppery greens for serving (arugula or watercress)
- For the tomatoes:
- 1/2 cup ripe cherry tomatoes (preferably San Marzano variety)
- 1 shallot, peeled and thinly sliced
- 3 Tablespoons aged balsamic vinegar
- 2 Tablespoons quality olive oil
- pinch of salt and pepper
- 1 Tablespoon fresh parsley, chopped
Directions:
- In a large saute pan, heat the olive oil over medium-high heat. Season each fish fillet with a touch of salt and pepper. Sear the fish, seasoned side down first, flipping once, for about 3-4 minutes per side, or until the fish is cooked to your liking.
- Place the fish on a serving platter with the peppery greens. Top the fish with your pesto sauce and some of the balsamic tomatoes.
- To make the tomatoes: combine all of their ingredients in a small bowl. Toss together; allow the mixture to sit at room temperature for up to 1 hour, tossing every-so-often.
Tagged: Arugula, balsamic tomatoes, balsamic vinegar, barramundi, basil pesto, cherry tomatoes, fish, fish with pesto, fresh herbs, fresh parsley, macerated tomatoes, pan-seared fish, pan-seared fish with basil pesto and balsamic tomatoes, peppery greens, pesto, pesto sauce, shallots, tomatoes, watercress, white fish
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