Dine at Dena's Table

Pan-Seared Halibut with Grilled Peaches, Blistered Tomatoes and Creamy Burrata

Serves 4 as a main course, but can also be served without the fish and with crusty bread as an appetizer.

Ingredients

• 4 ripened freestone peaches,
  halved and pitted
• 2 tablespoons olive oil, divided
• 1 pint garden cherry or sungold tomatoes (or a mix of both)
• Kosher salt and freshly cracked pepper
• 4 6-ounce halibut fillets, skin on (walleye can also be used)
• 4 tablespoons unsalted butter
• 6 ounces fresh burrata cheese,
  at room temperature
• Generous drizzle of reduced balsamic vinegar or balsamic glaze
• Flake salt
• 4 large basil leaves, torn
• Optional: 12 ounces linguine, cooked
  al dente with olive oil, salt and pepper and grilled crusty bread

Instructions

Heat an outdoor grill to medium-high heat; heat oven to 400 degrees. Brush each side of peaches with a tablespoon of the olive oil and grill for 6-8 minutes per side, until peaches have deep grill marks and begin to soften and caramelize. Transfer grilled peaches to a dish and tent with aluminum foil.

Spread tomatoes on a parchment-lined baking sheet. Drizzle the other tablespoon of olive oil over tomatoes and season with kosher salt and pepper. Roast in oven for 10-20 minutes, until tomatoes begin to blister and burst. Remove and set aside. Keep the oven on.

In a nonstick, oven-safe pan, prepare the fish. Melt two tablespoons of the butter over medium heat. Salt and pepper fillets and sear, skin-side down, for 4-6 minutes. Once the skin begins to crisp, turn to cook other sides. Add rest of butter and transfer pan to oven for 4-6 minutes or until fish easily flakes with a fork. 

In a large shallow bowl, place burrata, peach halves and tomatoes. Arrange fish around the cheese, peaches and tomatoes, then drizzle entire dish with reduced balsamic vinegar or glaze. Sprinkle with flake salt, a few turns of freshly cracked pepper and basil. If desired, serve with pasta and crusty bread.