HALIBUT WITH TOMATOES, CAPERS AND THYME 1 halibut fillet, about .45 lbs 1 small shallot, sliced 5 sprigs fresh thyme 1 tblsp capers juice of 1/2 meyer lemon 1 small, very ripe, heirloom tomato, cut into chunks 1/4 cup white wine 2 tblsp extra virgin olive oil Preheat oven to 400F.  In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking.  Add halibut filet, skin side down and sliced … [Read more...]