Alaskan Halibut Cooked On The Plate With Tomato Confit

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Tomato Confit

4 large, ripe heirloom tomatoes (such as Brandywine or Cherokee Purple), cored

2 sprigs of basil

1 sprig of mint

Cloves from 1 head of garlic, peeled

1 cup extra-virgin olive oil

1 tablespoon sea salt

1/4 teaspoon hot red pepper flakes

The Halibut

1 tablespoon extra virgin olive oil

1 1/2 pounds halibut, cut on the bias into 1/8-inch-thick slices

Sea salt to taste

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