To make the balsamic glaze, combine 1 minced garlic clove, honey, and balsamic vinegar and add to a sauce pan.

Bring the sauce to a boil and reduce to simmer until it thickens slightly, stirring regularly. Let it simmer while you cook the fish and it will be ready at the same time.

Preheat a cast iron skillet with 2 tablespoons of olive oil on medium heat.

Slice the cherry tomatoes in half and mince the other two garlic cloves.

Sprinkle the halibut filets and tomatoes with salt and pepper.

Add the filets, garlic and tomatoes to the skillet and cook for 4 minutes.

Flip the fish and cook for another 3-4 minutes.

While the fish cooks, turn the tomatoes a few times to make sure that they are cooking evenly.

When the fish is done, transfer it to a serving platter, surround it with the tomatoes and drizzle the balsamic glaze on top.

Enjoy!