Coastal Highway Halibut with Santa Maria Butter

Ingredients

• 4 (6-oz) halibut fillets (or snapper/mahi mahi)
• 3 tbsp Salted Perfection Santa Maria Select Blend, divided
• 2 tbsp olive oil
• 4 tbsp unsalted butter, cubed
• 2 cups cherry tomatoes, whole
• 1 shallot, thinly sliced
• 1 tbsp fresh parsley, chopped

Instructions

1. Take your halibut fillets out of the fridge and pat them completely dry with paper towels. I mean bone dry. If they are wet, they steam, and steaming is the enemy of flavor. Coat all sides generously with 2 tablespoons of the Salted Perfection Santa Maria Select Blend. Press the seasoning in gently so it sticks.
2. Heat the olive oil in a large cast-iron skillet over medium-high heat. When the oil shimmers and looks like it's dancing, carefully lay the fish in the pan. Let it sear undisturbed for about 4 minutes. You want a golden crust that looks like the cliffs of Big Sur.
3. Flip the fish carefully. It should release easily if that crust is set. Turn the heat down to medium and toss in the cubed butter and the remaining 1 tablespoon of seasoning. As the butter melts and foams, tilt the pan and spoon that aromatic, golden liquid over the fish repeatedly for about 3 minutes until the fish flakes easily with a fork.
4. Remove the fish to a warm platter. Toss the cherry tomatoes and sliced shallots straight into the hot, spiced butter left in the pan. Sauté them for 2–3 minutes just until the tomatoes start to blister and pop, releasing their juices into the sauce.
5. Pour the blistered tomato and butter sauce right over the fish. Top with a little fresh parsley for a pop of green against the red and gold. Serve it while it's hot enough to warm your soul. DUNZO!