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Halibut in Tomato Water with Sautéed Kale

This Halibut in Tomato Water with Sautéed Kale is rather simple to prepare! It is a great dish for any eventing, but is especially great for entertaining. You can, and are encouraged to, make the tomato water ahead of time, so that it can develop flavor in the refrigerator. What is tomato water? It is essentially the liquid from very ripe tomatoes that is then seasoned to your liking. It can be used as a sauce itself or used as the base of many things, such as, salad dressing, soup, stew etc. It is surprisingly simple to prepare and packs a lot of flavor. Paired with the Halibut and the sautéed kale this dish in not only nutritious, it is delicious and will impress those to which you serve it. I hope you love this dish as much as I do! Enjoy!

  • Author: Eating Enchanted
  • Yield: 4-6 1x
  • Category: Dinner, Lunch, Main Dish
  • Cuisine: American, Mediterranean

Ingredients

Scale
  • 2 lbs Wild Halibut
  • 34 large Heirloom or slicing tomatoes (preferably organic)
  • 1 tsp fresh oregano (finely minced)
  • to taste course sea salt or smoked salt
  • to taste freshly ground pepper
  • 1 bunch Lacinato Kale (flat leaf kale) (deribbed and chopped)
  • splash Sherry Vinegar
  • 4 tsp Avocado oil or Olive Oil
  • 1/2 lemon

Instructions

For the Tomato Water

  1. Slice the tomatoes into large wedges and place them in the pitcher of your blender. Puree the tomatoes on high or the liquify setting of your blender until they are very smooth and liquid.

    Strain the liquid through a very fine sieve or chinoise set over a large bowl to collect the tomato water. Gently stir the mixture to help it strain, but do not mash it. You want the strained mixture to be smooth and liquid, not chunky or think in anyway.

    Season the strained mixture with salt, pepper and oregano and stir the mixture to incorporate the seasoning. Cover the bowl and transfer it to the refrigerator for several hours before serving. You can make the tomato water up to 3 days ahead of time and it can stay in the fridge for up to 4 days total.

    Just prior to serving, remove the tomato water from the refrigerator and transfer about 4 cups of it to a small saucepan.
    Gently warm over medium heat to take the chill off the tomato water. You want it just warm not boiling. This will take approximately 10 minutes.

For the kale

  1. Set a large sauté pan over medium high heat and add two teaspoons of the oil to the pan. Let it warm up.

    Add the chopped kale to the pan and sauté for about 5 – 7 minutes until the kale is wilted. Season with salt and pepper and a splash of sherry vinegar. Then continue cooking for approximately 2 minutes more. Remove from heat and set aside until ready to serve.

For the Halibut

  1. Preheat your oven to 400 degrees F.

    While the oven is heating up, cut the halibut filet in 4 to 6 equal portions. Season them with salt, pepper and squeeze lemon juice over the top of the fish.

    Set a large oven proof sauté pan over medium high heat. Add two teaspoons oil to the pan and let it heat up. Make sure the bottom of the pan is evenly coated with oil. Then add the halibut filets to the pan. (You may need two pans for 6 portions)

    Sear the halibut filets for approximately two minutes then carefully flip them to the other side. Sear on the other side for two minutes and then transfer the pan to the oven. Cook the fish in the oven for 12 – 15 minutes.

    Carefully remove the pan from the oven and let the fish rest for a few minutes.

For Plating

  1. Set 4 -6 shallow bowls out. Ladle about 1/2 cup of warmed tomato water into each bowl, then add a bit of sautéed kale to the center of each bowl. After that, set one halibut filet offset over the kale in each bowl. Top with chopped fresh herbs, crispy shallots or micro greens if you please. Serve immediately!

Halibut in Tomato Water with Sautéed Kale – This Halibut in Tomato Water with Sautéed Kale is rather simple to prepare! It is a great dish for any eventing, but is especially great for entertaining. You can, and are encouraged to, make the tomato water ahead of time, so that it can develop flavor in the refrigerator. What is tomato water? It is essentially the liquid from very ripe tomatoes that is then seasoned to your liking. It can be used as a sauce itself or used as the base of many things, such as, salad dressing, soup, stew etc. It is surprisingly simple to prepare and packs a lot of flavor. Paired with the Halibut and the sautéed kale this dish in not only nutritious, it is delicious and will impress those to which you serve it. I hope you love this dish as much as I do! Enjoy! – Wild Halibut, Heirloom or slicing tomatoes (preferably organic), fresh oregano (finely minced), course sea salt or smoked salt, freshly ground pepper, Lacinato Kale (flat leaf kale) (deribbed and chopped), Sherry Vinegar, Avocado oil or Olive Oil, lemon, , For the Tomato Water: Slice the tomatoes into large wedges and place them in the pitcher of your blender. Puree the tomatoes on high or the liquify setting of your blender until they are very smooth and liquid.

Strain the liquid through a very fine sieve or chinoise set over a large bowl to collect the tomato water. Gently stir the mixture to help it strain, but do not mash it. You want the strained mixture to be smooth and liquid, not chunky or think in anyway.

Season the strained mixture with salt, pepper and oregano and stir the mixture to incorporate the seasoning. Cover the bowl and transfer it to the refrigerator for several hours before serving. You can make the tomato water up to 3 days ahead of time and it can stay in the fridge for up to 4 days total.

Just prior to serving, remove the tomato water from the refrigerator and transfer about 4 cups of it to a small saucepan.
Gently warm over medium heat to take the chill off the tomato water. You want it just warm not boiling. This will take approximately 10 minutes.
; For the kale: Set a large sauté pan over medium high heat and add two teaspoons of the oil to the pan. Let it warm up.

Add the chopped kale to the pan and sauté for about 5 – 7 minutes until the kale is wilted. Season with salt and pepper and a splash of sherry vinegar. Then continue cooking for approximately 2 minutes more. Remove from heat and set aside until ready to serve.; For the Halibut: Preheat your oven to 400 degrees F.

While the oven is heating up, cut the halibut filet in 4 to 6 equal portions. Season them with salt, pepper and squeeze lemon juice over the top of the fish.

Set a large oven proof sauté pan over medium high heat. Add two teaspoons oil to the pan and let it heat up. Make sure the bottom of the pan is evenly coated with oil. Then add the halibut filets to the pan. (You may need two pans for 6 portions)

Sear the halibut filets for approximately two minutes then carefully flip them to the other side. Sear on the other side for two minutes and then transfer the pan to the oven. Cook the fish in the oven for 12 – 15 minutes.

Carefully remove the pan from the oven and let the fish rest for a few minutes.; For Plating : Set 4 -6 shallow bowls out. Ladle about 1/2 cup of warmed tomato water into each bowl, then add a bit of sautéed kale to the center of each bowl. After that, set one halibut filet offset over the kale in each bowl. Top with chopped fresh herbs, crispy shallots or micro greens if you please. Serve immediately! ; ; – – Dinner – Lunch – Main Dish – American – Mediterranean – Dairy Free – Gluten Free – Low Carb – Paleo – Pescatarian