Halibut With Citrusy Tomatoes and Capers

• tablespoon olive oil↗1
• teaspoon olive oil↗1
• garlic cloves, sliced↗2
• pint grape tomatoes, cut in half↗1
• cup fresh orange juice↗1⁄2
• cup fresh flat-leaf parsley↗1⁄2
• tablespoons capers↗2
• kosher salt and black pepper
• four 6-ounce pieces skinless halibut fillets or some other firm-fleshed white fish

Step-by-step instructions

1. 1

   Heat one tablespoon of the oil in a large skillet over medium-high heat.

2. 2

   Add the garlic and cook, stirring often, until fragrant, about 30 seconds.

3. 3

   Add the tomatoes, orange juice, parsley, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

4. 4

   Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.

5. 5

   Season the fish with 1/4 teaspoon salt and pepper.

6. 6

   Cook until opaque throughout, 3 to 5 minutes per side.

7. 7

   Serve with the tomatoes.