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Halibut Tartare with Sungold Tomatoes


Halibut tartare with sungold tomatoes

Halibut tartare with sungold tomatoes

Holly A. Heyser
Seafood tartares are traditionally done with tuna, but halibut tartare is a lovely change of pace. This is a simple recipe that requires very fresh halibut -- or you could use any type of tuna, or any other type of fish you find in a sushi restaurant -- very good olive oil, and very flavorful tomatoes. I use the little sungold tomatoes, which are super-tasty. This recipe serves 4 as an appetizer.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 lb halibut fillet
  • 1 t. salt
  • 1/4 cup high quality olive oil
  • Juice of 2 limes
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup sungold tomatoes


Chop the halibut coarsely into small pieces. Start by cutting slices against the grain of the meat, then continue by chopping vigorously with a kitchen knife. Do not put this into the food processor.

Slice each tomato in half. If you are using large tomatoes, seed them and cut into pieces roughly the size of the fish.

Mix all the ingredients in a bowl and refrigerate for 10 minutes. Serve cold, with chilled white wine or a pilsner beer.

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