4 6-ounce center-cut halibut fillets, skin off
2 large minced shallots
1 pint cherry tomatoes, halved
2 T. white wine
2 T. soy sauce
1/3 C. chopped preserved lemons
1/4 C. chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook

Pre-heat oven to 400 degrees. In a large sauté pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.