Linguini with Salsa Cruda and Pan Seared Halibut

Ingredients

• 4 halibut filets
• 1 tsp each salt and pepper
• 300 grams uncooked linguini pasta
• 1 tbsp extra virgin olive oil
• Juice of 1/2 a lemon

For the Salsa Cruda

• 4 cups coarsley chopped tomatoes
• 1/2 cup thinly sliced sweet onion
• 1 tbsp red wine vinegar
• salt and pepper to taste (be generous enough with the salt to really bring out the flavor of the tomatoes- start with about a half tsp and then taste as you go increasing as needed
• 1 tsp dried chilies

For the Basil Oil:

• 1/2 clove finely chopped garlic
• 1/2 cup loosely packed basil leaves
• 1/4 cup good quality olive oil

Directions

1. Mix the Salsa Cruda ingredients together in a large bowl.
2. Pulse the basil oil ingredients in a blender until smooth.
3. Add the basil oil to the Salsa Cruda. Cover and let sit at room temperature for an hour or two.
4.  Add extra virgin olive to a large saute pan over medium-high heat. Season the fish with salt and pepper and it add to a large non-stick pan over medium high heat. Sear the fish for 3 to 4 minutes on each side and then add the juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter and cover lightly with tin foil until ready to serve.
5. In the meantime, cook packaged linguini noodles in well salted boiling water just until al dente, this should take about 8 minutes. Drain, and then add one cup of the salsa cruda to the pasta, and stir well. Serve on a plate topped with the halibut, more salsa cruda, and nice glass of your favourite red wine.