Pan Seared Halibut with Tomato-Olive Basil Vinaigrette – Liokareas

Ingredients

• 4 pieces of halibut, 6-8 oz each
• 1 pint cherry tomatoes, half kept whole, the remaining sliced in halves
• 1 small shallot (about two tablespoons), chopped fine
• 2 tablespoons Liokareas Red Wine Vinegar
• 1/3 cup Liokareas Basil Olive Oil
• 2 tablespoons of basil chopped, plus extra for garnish
• 1/2 cup Liokareas Kalamata Olives - sliced in half
• Salt and pepper