Halibut with Tomato Jam

TGITS... Thank goodness its (finally) Tomato Season!!  There is nothing better than fresh Kentucky tomatoes in the summer.  I find I always have a few sitting on counter whether they are from my own patio plants, the vegetable stand down the road or a generous neighbor.  This quick and easy savory "jam" was the perfect summer accoutrement for a weeknight pan seared halibut this week.  It would be equally as excellent over grilled chicken, pork or beef as well.

I pan seared the halibut first* and then cooked the jam right in the same pan while the fish rested.  (I am a stickler for hot food but I don't fret as much in the summer.  Meals like this are every bit as delicious at room temperature.)

Savory Tomato Jam Ingredients:     serves two generously

1 tablespoon of olive oil
2 roma tomatoes, diced (any tomato would work, barely 1 cup diced)
1 large shallot, finely chopped
2 large garlic cloves, grated or minced
2 tablespoons of balsamic vinegar
2 sprigs of fresh thyme
1 tablespoon of fresh parsley, chopped
1 teaspoon of honey
zest of half a lemon
salt and pepper

Heat the olive oil over medium heat in non stick pan.  Saute the shallot for 1 minute before adding the garlic and fresh thyme.  Saute for 1 minute longer.  Add the tomatoes, balsamic vinegar and honey- cook for 5 minutes or until the majority of the liquid has evaporated and the tomatoes have started to break down.

Finish with the fresh parsley, lemon zest, and salt and pepper to taste. 

I generously spooned the jam over the halibut and served it with some roasted veggies (brussels sprouts, onion and golden beets)- and a small arugula salad dressed simply with lemon juice and olive oil.  

The balsamic and tomato juices reduce to create a lovely sweet flavor while the herbs and lemon zest give it an earthy freshness. It would be great as a bruschetta topping (maybe with some goat cheese) over grilled bread too!   For a quick and simple weeknight meal on the porch- I have to say it was a beautiful and more importantly delicious plate...

*To cook the halibut... I heated one tablespoon of olive oil in a non stick pan over medium high heat.  I seasoned the fish with salt and pepper and then cooked for roughly 3 minutes per side.  The filets were roughly 1 inch thick in this case.   The fish should flake easily and be just opaque in the center.  I placed the fish on a plate tented with foil which probably cooked it a bit more while I made the jam.