Pan-Seared Halibut with Tomato Vinaigrette

• 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
• 2 tablespoons minced shallots
• 1 garlic clove, minced
• 1 tablespoon white balsamic vinegar
• 1 tablespoon snipped chives
• 1 tablespoon chopped flat-leaf parsley
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground fennel seeds
• Salt and freshly ground pepper
• Four 6-ounce skinless halibut fillets
• 1 tablespoon unsalted butter

1. In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel.
2. Season with salt and pepper.
3. In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper.
4. Sprinkle the mixture all over the fish.
5. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
6. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes.
7. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer.
8. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.

heirloom tomatoes, shallots, garlic, white balsamic vinegar, chives, flatleaf parsley, extravirgin olive oil, ground fennel seeds, salt, unsalted butter

Taken from www.foodandwine.com/recipes/pan-seared-halibut-tomato-vinaigrette (may not work)