4 (6 oz.) halibut fillets
2 Tbsp. canola oil, divided
1 tsp. salt
1 Tbsp. butter
2 tomatoes, chopped
2 ears fresh corn, cut from cob
3 Tbsp. chopped cilantro
1 c. white wine
Preheat a large sauté pan to Medium.
Rub halibut with half of oil and season with salt and pepper. Add remaining oil and butter to hot pan and place halibut skin side up. Sear 4 minutes on each side. Remove fish to a plate.
Add tomatoes, fresh cut corn, and cilantro to the same pan. Cook until tomatoes wilt, approximately 4 minutes. Deglaze pan with white wine. Bring to a simmer then return fish to pan. Reduce sauce by half and serve.
Calories: 330, Total Fat: 13g, Saturated Fat: 3g, Sodium: 150mg, Carbohydrates: 8g, Dietary Fiber: 1g, Protein: 33g