I was thrilled when I came home to a box of goodies from Muir Glen Organic.  Over the next months I will feature recipes using items from the box as inspiration.  Today, I want to share a three-ingredient recipe with Red and Yellow Diced Tomatoes.  This recipe for Pan Seared Halibut, Braised in Diced Tomatoes with Capers took under 30 minutes to prepare and sang with bright notes of flavor.
The halibut, one of my favorite fish, turned out perfectly tender after leisurely simmering in diced tomatoes.  Salty, briny capers snuggled along the fish and imparted a vibrant, lemony taste.
I served the fish along with Smashed Red Potatoes (recipe to come) and Simply Broiled Asparagus.
 Pan Seared Halibut, Braised in Diced Tomatoes with Capers


12 ounce halibut fillet
salt and pepper to taste
2 teaspoons olive oil
14.5 ounce can Muir Glen Yellow and Red Diced Tomatoes
2 tablespoons capers

1.  Season halibut with salt and pepper on both sides.
2.  Heat oil in nonstick pan over medium high heat.  Sear halibut, presentation side down, for 5 minutes.

3.  Flip the fish and add tomatoes and capers.  Lower the heat, tightly cover the pan and simmer for 15 minutes.

4.  Season with additional salt and pepper, if needed.  The fish is ready when it’s flaky, bright white, and springs back to the touch.

This was a surprisingly simple meal – after all, only three ingredients!  Try this recipe with your favorite fish.  Serve with smashed potatoes and asparagus, as pictured below, or pieces of crusty bread to soak up the tomato goodness.

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