Chunky Cherry Tomato-Basil Vinaigrette
By America's Test KitchenPublished on August 21, 2007
Time
25 minutes
Yield
Serves 4 to 6 (Makes 1 1/2 cups)
Ingredients
½ pint cherry tomatoes or grape tomatoes, each tomato quartered (about 1 cup)¼ teaspoon table salt ¼ teaspoon ground black pepper 2 medium shallots, minced (about 3 tablespoons)2 tablespoon minced fresh basil leaves 3 tablespoons lemon juice 6 tablespoons extra-virgin olive oil
Instructions
- Mix tomatoes with salt and pepper in medium mixing bowl; let stand until juicy and seasoned, about 10 minutes. Whisk shallots, basil, lemon juice, and oil in small mixing bowl; add to tomatoes and toss to combine. Pour vinaigrette over pieces of cooked fish and serve immediately.
Time
25 minutesYield
Serves 4 to 6 (Makes 1 1/2 cups)Ingredients
½ pint cherry tomatoes or grape tomatoes, each tomato quartered (about 1 cup)
¼ teaspoon table salt
¼ teaspoon ground black pepper
2 medium shallots, minced (about 3 tablespoons)
2 tablespoon minced fresh basil leaves
3 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
Ingredients
½ pint cherry tomatoes or grape tomatoes, each tomato quartered (about 1 cup)
¼ teaspoon table salt
¼ teaspoon ground black pepper
2 medium shallots, minced (about 3 tablespoons)
2 tablespoon minced fresh basil leaves
3 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
Ingredients
½ pint cherry tomatoes or grape tomatoes, each tomato quartered (about 1 cup)
¼ teaspoon table salt
¼ teaspoon ground black pepper
2 medium shallots, minced (about 3 tablespoons)
2 tablespoon minced fresh basil leaves
3 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
Why This Recipe Works
We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used a two-step process to boost flavor and preserve moisture: First, we browned the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then we put the fish in the oven to finish cooking. To complement the lean fish, we paired the halibut with flavored butter or vinaigrette.
Instructions
- Mix tomatoes with salt and pepper in medium mixing bowl; let stand until juicy and seasoned, about 10 minutes. Whisk shallots, basil, lemon juice, and oil in small mixing bowl; add to tomatoes and toss to combine. Pour vinaigrette over pieces of cooked fish and serve immediately.
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