Halibut With Charred Tomatoes And Dill

• 4 (6-ounce) halibut fillets, skinned
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1 1/2 cups cherry, pear, or grape tomatoes
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh dill
• Oregano leaves (optional)

1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.
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salt, freshly ground black pepper, butter, white wine, cherry, olive oil, dill, oregano

Taken from www.myrecipes.com/recipe/halibut-charred-tomatoes-dill (may not work)