Ingredients
- 2 Halibut fillets
- 1 pint Cherry tomatoes
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1/4 cup Fresh basil
- 1/2 Lemon
- 1 cup Couscous
- 1 cup Vegetable or chicken broth
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Instructions
- Prepare couscous: Bring 1 cup of broth or water with a pinch of salt to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes. Fluff with a fork.
- Season halibut: While couscous is resting, pat halibut fillets dry with paper towels. Season both sides generously with salt and black pepper.
- Start sauce: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and cook, stirring occasionally, for 5-7 minutes, until they soften and begin to burst. Gently mash some of the tomatoes with the back of a spoon to create a saucier consistency.
- Cook halibut: Push the cooked tomatoes to one side of the pan. Add the remaining 1 tbsp olive oil to the cleared space. Place halibut fillets in the pan. Cook for 3-4 minutes per side, depending on thickness, until opaque and flaky.
- Finish and serve: Gently stir the cooked halibut into the cherry tomato sauce. Remove from heat. Stir in the chopped fresh basil and squeeze half a lemon over the dish. Serve immediately with the fluffed couscous on the side.