Halibut with Sun Dried Tomato and Chèvre Sauce

Instructions

Step 1
In a double boiler over medium high heat, combine tomatoes and milk and simmer for 10 minutes until tomatoes begin to soften. Remove from heat and transfer mixture to food processor. Whirl until mixture is pureed; some tomato bits may remain. Add goat cheese and continue to whirl until smooth.

Step 2
Meanwhile, prepare fish. Season fish fillets with salt and pepper. In a large nonstick skillet, heat 1-1/2 tsp oil over medium heat, swirling to coat pan. Place 3 fillets in pan, searing the underside. Cook for about 4 to 5 minutes; flip fillets over and continue to cook, adjusting heat so that fillets brown, but do not burn. Cook until fish is opaque and flakes easily with a fork. Remove to serving dish and keep warm, either by covering with foil or placing in preheated 200°F (100°C) oven. Repeat with remaining fish fillets.

Step 3
When all fish is cooked, place one fillet on a plate and top each fillet with 2 tbsp of the sauce. Reserve remainder of sauce for another use.