Adapted from People Magazine.
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Ingredients
- 4 plum tomatoes - quartered
- 1/4 cup + 2 tbsp olive oil - divided
- 3 cup basil - loosely packed
- 1/4 cup plain Greek yogurt
- 1 tsp raw honey
- 2 tbsp grass-fed butter
- 2 (6 oz) halibut fillets
- salt + pepper
Ingredients
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Instructions
- Preheat oven to 250 degrees F. Place tomatoes skin-side down on a baking sheet and drizzle with 2 tablespoons of olive oil, salt, and pepper. Bake for 2-3 hours until tomato juices have mostly evaporated. Set aside.
- Combine basil leaves, 1/4 cup olive oil, and 1 tsp salt in a food processor and blend until smooth. Stir in yogurt, and honey. Refrigerate until ready to serve.
- Heat butter in a nonstick pan over medium-high heat. Season halibut with salt and pepper and add to hot pan. Cook about 4-5 minutes on each side, or until cooked through. Remove from heat. Serve halibut with baked tomatoes, a drizzle of olive oil, and a dollop of yogurt-basil sauce.