Step 1

Rinse each piece of fish with cold water, then pat fish dry with a paper towel to remove excess moisture.

Step 2

Season both sides of the fish with salt, black pepper and garlic powder. Allow fish fillets to come to room temperature (about 20 minutes), if time allows.

Step 3

Add 2 teaspoons of avocado oil to large nonstick skillet. Heat oil on medium-high heat.

Step 4

Add fish fillets skin-side down to pan and sear for 4-5 minutes until skin crisps and turns golden brown.

Step 5

Carefully flip the fish and sear for 2-3 minutes on the fleshy side of the filet.

Step 6

Remove fish from skillet and allow to rest on a plate.

Step 7

To the same skillet, add 1 teaspoon of oil and adjust burner to medium heat.

Step 8

As the oil heats, scrape the bottom of the pan to remove any remaining bits of fish.

Step 9

Add grape tomatoes and shallots to skillet. Sauté for 2-3 minutes until tomatoes begin to soften. You may want to prick the larger tomatoes with a fork to help speed their cooking time.

Step 10

Add garlic and sauté for an additional 30 seconds. Watch the garlic. It should not burn. If it is starting to turn brown, move quickly to the next step.

Step 11

Add white wine and chicken broth to the skillet. Scrape the bottom of the pan again to loosen any bits that are stuck. Allow the liquid to come to a simmer.

Step 12

Simmer for 5-7 minutes, or until the sauce has reduced by at least a half and the tomatoes are wilted. Add fresh herbs right before serving.

Step 13

To serve, you can pour the grape tomatoes and white wine reduction directly over the fish or serve it on the side. If serving the tomatoes on the side, spoon a bit of the white wine sauce over the fish before serving.