Pan-Seared Halibut With Tomato Vinaigrette

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1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved

2 tablespoons minced shallots

1 garlic clove, minced

1 tablespoon white balsamic vinegar

1 tablespoon snipped chives

1 tablespoon chopped flat-leaf parsley

3 tablespoons extra-virgin olive oil

1 teaspoon ground fennel seeds

Salt and freshly ground pepper

Four 6-ounce skinless halibut fillets

1 tablespoon unsalted butter

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