Fresh Pacific halibut is a seasonal splurge. It needs very little to enhance its flavor¡ªin fact, it¡¯s almost a sin to fuss too much with it. I like to prepare it simply: pan-seared until golden and crisp with a quick saut¨¦ of sweet, garlicky cherry tomatoes on the side. Depending on how long you cook the tomatoes, they can be firm and fresh or soft and jammy. I usually aim for somewhere right in between, but they¡¯re delicious either way.