Halibut With Citrusy Tomatoes And Capers

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 2 garlic cloves, sliced
• 1 pint grape tomatoes, cut in half
• 1/2 cup fresh orange juice
• 1/2 cup fresh flat-leaf parsley
• 2 tablespoons capers
• kosher salt and black pepper
• four 6-ounce pieces skinless halibut fillets or some other firm-fleshed white fish

1. Heat one tablespoon of the oil in a large skillet over medium-high heat.
2. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
3. Add the tomatoes, orange juice, parsley, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.
4. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
5. Season the fish with 1/4 teaspoon salt and pepper.
6. Cook until opaque throughout, 3 to 5 minutes per side.
7. Serve with the tomatoes.

olive oil, olive oil, garlic, grape tomatoes, orange juice, fresh flatleaf, capers, kosher salt, four

Taken from www.food.com/recipe/halibut-with-citrusy-tomatoes-and-capers-399667 (may not work)