This recipe is a great example of cooking something healthy using ingredients from a local farmers' market. After months of waiting, I scored the season's first organically grown farmers’ market tomatoes and just had to use them in something.
Early-season tomatoes aren't yet the luscious, juicy, drip-out-of-your-mouth tomatoes you can look forward to eating sliced and served simply with basil and mozzarella, but they sure taste good in this dish.
The halibut can be baked or grilled, however, I like pan roasting it because you get crunchy brown parts.
This is really good.