This dish was a “No Recipe” creation. Like a lot of the things I cook, I take inventory of the refrigerator and pantry contents, picture the end result, and use my taste memory to settle on flavors that complement each other. This takes some experience in cooking – it’s like anything else, the more you do it the better you get and, of course, you have to go grocery shopping to have the raw materials in your fridge and pantry 
So here’s my creation – a quick, simple + seasonal, nutritious dinner that I’m calling it Halibut with Heirloom Tomatoes (the two ingredients that I bought – the other ingredients were in my fridge).
Halibut with Heirloom Tomatoes
2-8 ounce halibut fillets
1 tablespoon extra virgin olive oil
red pepper flakes
3 cloves garlic, minced
6 ounces yellow teardrop heirloom tomatoes
8-10 pitted kalamata olives, quartered lengthwise
prepared bruschetta sauce*
¼ c. chopped Italian parsley
Preheat grill on high. Brush halibut with olive oil. Lower heat to med-high. Grill the halibut about 4 minutes on each side, depending on thickness.
In a medium saucepan, heat the olive oil over medium heat, sprinkle red pepper flakes into the oil, add the tomatoes and sauté for 1 minute, add the garlic and olives and cook for about 2 minutes until tomatoes are softened. Set aside.
Spoon tomato/kalamata olive sauce onto the plates, top with the halibut, sprinkle with parsley, and serve immediately. Quick, easy, and delicious!
Enjoy
*I used Trader Joes’s bruschetta sauce and spooned a little on top of the halibut for more color. Added color and texture is always good. You could use pico de gallo or fresh salsa, too.
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