Pan-Seared Halibut with Blistered Cherry Tomatoes, Sautéed Kale, and Basil Emulsion

Bring a small pot of water to a rolling boil. Prepare a medium bowl filled with ice water.

Blanch 2 cups of packed fresh basil leaves in the boiling water for exactly 10 seconds, then immediately transfer them with a slotted spoon into the ice water to lock in their bright green color. Once cold, drain the basil and squeeze out as much water as possible using paper towels or a clean kitchen towel.

In a high-speed blender, combine the blanched basil, 4 tbsp of extra virgin olive oil, 1 tbsp of freshly squeezed lemon juice, 1/2 tsp of grated lemon zest, 1 peeled raw garlic clove, and 1/4 tsp of salt. Blend on high for 45 to 60 seconds until completely smooth, vibrant green, and emulsified. Set the basil emulsion aside at room temperature.

Finely mince 1 medium shallot and the remaining 4 cloves of garlic. Rinse 2 cups of cherry tomatoes and pat them completely dry. Drain and finely chop 2 tbsp of sun-dried tomatoes. Rinse and drain 1 tbsp of capers.

Remove the tough stems from 4 cups of fresh lacinato kale and chop the leaves into bite-sized pieces. Place the kale in a large bowl, add 1 tsp of lemon juice, and massage the leaves with your hands for 1 to 2 minutes until they soften and reduce in volume slightly.

Place a large skillet over medium-low heat. Add 2 tbsp of raw pine nuts and toast, stirring constantly, for 3 to 4 minutes until golden brown and fragrant. Immediately transfer the pine nuts to a small dish to prevent burning.

Pat 4 raw skinless halibut fillets completely dry with paper towels. Season both sides of the fillets evenly with 1/2 tsp of salt and 1/4 tsp of black pepper.

Heat 2 tbsp of extra virgin olive oil in the same large skillet over medium-high heat until shimmering but not smoking. Carefully lay the halibut fillets in the pan, leaving space between each piece. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms on the bottom. Gently flip the fillets using a fish spatula and cook for another 3 to 4 minutes until the fish is opaque throughout and flakes easily with a fork. Transfer the halibut to a plate and tent loosely with aluminum foil to keep warm.

Reduce the skillet heat to medium. Add 1 tbsp of extra virgin olive oil, then add 2 cups of whole cherry tomatoes and 3 sprigs of fresh thyme. Cook, tossing occasionally, for 4 to 5 minutes until the tomatoes begin to blister, char slightly, and some burst open.

Add the minced shallot, the remaining minced garlic, 2 tbsp of chopped sun-dried tomatoes, and 1/4 tsp of red pepper flakes to the skillet with the tomatoes. Sauté for 1 to 2 minutes until the aromatics are fragrant and softened.

Pour in 1/4 cup of dry white wine, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Simmer for 2 minutes until the wine reduces by half and the alcohol cooks off.

Add 1/3 cup of low-sodium vegetable broth and bring to a gentle simmer. Cook for 2 minutes to concentrate the flavors slightly.

Discard the thyme sprigs. Add the massaged kale to the skillet and toss to coat with the tomato mixture. Cook for 3 to 4 minutes, stirring occasionally, until the kale is tender but still has a slight bite and has absorbed the pan juices.

Stir in 1 tbsp of capers, 1 tsp of lemon juice, 1/4 tsp of salt, and 1/4 tsp of black pepper. Taste and adjust seasoning if needed.

To serve, divide the warm tomato and kale mixture among four shallow bowls or dinner plates. Place a seared halibut fillet on top of each portion. Spoon the bright green basil emulsion generously around the plate and over the fish in decorative swirls, then garnish with the toasted pine nuts scattered over the top.