2 cups grape tomato confit (1 dry pint box)
1 dry pint box grape tomatoes
1 1/2 cups extra virgin olive oil
2 sprigs fresh rosemary and thyme
2 cloves garlic, smashed
Salt and pepper to taste
12 oz sablefish fillets, skin on, cut into 3oz portions
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
5 or 6 fresh basil leaves, rolled and cut into thin strips
1 Tbsp butter
4 oz Geoduck from Canada siphon meat, thinly sliced
Pinch of bacon salt (optional)