In spring, our friends Lincoln Tully, Ed White, and a couple of other fishermen set out halibut lines at daybreak several miles offshore from Isle au Haut. We all wait with great anticipation for them to return home just before dark. If they have had any luck, we will have fresh halibut for dinner that night, prepared in this sauce, which is inspired by a Portuguese dish called escabeche.

Pan-Fried Halibut with Fresh Tomato Sauce
Martha Greenlaw, Recipes from a Very Small Island

2 pounds halibut steaks
Salt
½ cup all-purpose flour
½ cup olive oil, plus additional if necessary
4 garlic cloves, minced or crushed
3 large tomatoes, seeded and coarsely chopped
6 Tablespoons red wine vinegar
1 Tablespoon chopped fresh rosemary, or
1 Tablespoon crumbled dried rosemary
3 bay leaves, plus additional for garnish
Freshly ground black pepper

Remove any skin and bones from the halibut and cut into strips about ½-inch wide. Sprinkle the fish with salt and dredge in the flour, shaking off the excess. Heat ¼ cup of the oil in a large heavy skillet over medium heat. When the oil is hot, add the fish and cook, turning with tongs, until nicely brown, 3-4 minutes. Remove and drain on paper towels. Repeat with the second batch of fish, adding more oil if needed.

Add enough oil to the skillet to measure ¼ cup. Add the garlic and cook over medium heat for 30 seconds. Add the tomatoes, vinegar, rosemary, and bay leaves. Bring to a boil, reduce the heat to medium-low, and cook, uncovered, until the sauce thickens, about 15 minutes. Season to taste with pepper.

Arrange the fish on a platter and pour the sauce over. Cool and serve at room temperature or refrigerate for up to 24 hours. Return to room temperature before serving. Garnish with bay leaves.

Serves 4-6.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.