Pan-fried halibut,

General:

• 227g Halibut Fruits de mer du Québec
• Salt and pepper

Virgin sauce:

• 100 g cherry tomatoes
• 50 g capers
• 50 g red onion
• Flat parsley some stems
• Olive oil (30 ml)
• Balsamic vinegar 1 teaspoon
• Lemon juice 1 tablespoon
• Salt and pepper to taste

• Mop the halibut, salt and pepper.
• In a hot pan, cook the halibut in a fatty substance on one side only to give it a nice color (3-4 minutes).
• Turn over and remove from heat.

Virgin sauce:

• In a bowl, cut the tomatoes into small pieces, chop the capers and chop the red onion.
• Chop the parsley.
• Add all the ingredients together.
• Season to taste