This pan seared halibut with tomato and olive relish is one of those meals that is perfect for the weekday. Ready in less than 30 minutes this healthy Mediterranean dish is sure to be a hit with the family or for that special date night.
One of the things that I love about halibut is how quickly it is to cook and how delicate the fish is. However, that can also become one of the trickiest things about it. What is so great about this recipe is that the tomato and olive relish is a great compliment to the halibut. It makes for a light dish that is perfect for the summer on a bed of rice or quinoa and light summer salad. The best part is that it is done in 30 minutes and very few dishes so clean up is a breeze.
Table of Contents
In this recipe
Most of the relish is stuff you probably already have in the fridge and pantry. You will want to pick up the halibut and maybe some capers.
Halibut: Look for fillets that are about an inch thick with firm flesh. You can use fresh or frozen but make sure it is completely defrosted. You can use cod and striped bass as a solid replacement.
Tomatoes: Almost any tomato here will do as they are the base of the relish. Make sure they are fresh and firm. Use your favorites varieties for this dish. In the middle of the summer, I love a good heirloom.
Olives: Like wine use the ones that you like to eat. Getting them pitted will save you a step and lots of time.
Capers: These are going to add some brightness and sharpness to help cut through the fish.
Shallot: A shallot is milder and a little sweeter than a regular onion, which is perfect for eating raw. However, a red onion works just as well here.
Getting a good sear
The most important part of this recipe is getting a good sear, and that starts with a dry fillet. One of things about halibut is it is a lean fish. Fatty fish list Chilean sea bass, trout, and salmon can handle cooking for a longer time without drying out. That isn’t the case with halibut. Since it is lean it can dry out if it sits in the pan too long. Pat both sides dry right before you season the fish.
You need to heat the oil first. You will know when it is ready when it starts to shimmer, then add the fish and don’t touch it. It will want to stick at first, but after 3-4 minutes a crust forms and it should release on its own. If you try to lift it and it does not come up easily, give it a little more time. To prevent overcooking you want to get the internal temp to 130-105°F (55-57°C) as it will still continue to cook after you take it off the heat.
Get started on the relish
This is where all of the extra flavor comes from. You can make this ahead of time to let the flavors meld and settle. Since the setup for this is only the time. This is also where you get to be as creative as you want. Even when I make this, I will add different ingredients based on my mood that day. When I want a little heat, I will add some chopped jalapenos or serrano peppers.
Roasted red peppers can add a little sweetness, or add some fresh herbs like oregano, basil, mint or chives. You can also swap out the red vinegar for lemon or lime juice or champagne vinegar. There are all kinds of combos that will fit your tastes and moods. Feel free to experiment and make this relish your own.
Can I cook this in different ways?
Most certainly, while this recipe calls for searing the halibut in a pan that isn’t the only way that you can prepare it. It can be baked as well; however, my favorite preparation is by grilling it. You will want to cook this on indirect heat because it will scorch sitting directly over the flame. You can pair it with some of my favorite grilled veggies such as Grilled Broccolini, Grilled Mediterranean Artichokes, or Herb Grilled Asparagus for a quick and easy meal.
What to drink with it
This recipe goes best with something bright that is not too heavy. For wine, a crisp white is the easy pick, something like a Vermentino, Albariño, or Sauvignon Blanc with enough acidity to keep up with the olives and vinegar.
For a cocktail, my first pick is a Dry Martini with an olive, and while a bit on the nose it does work well. I will make mine on the dirty side for this meal. If a martini is a little much for a weeknight, a Bee’s Knees is a good call instead. The gin, honey, and lemon keep it bright and cut the richness the same way a squeeze of lemon would.
If you want something without alcohol, make a Switchel. It is apple cider vinegar, ginger, and a little maple, and that vinegar and ginger line up with the red wine vinegar in the relish almost exactly, so it actually fits the plate. Add some soda water or club soda to really make the drink extra special.
Make it ahead for date night
Halibut is best cooked and eaten right away, so this is not one to fully make ahead. What you can do is make the relish early and sear the fish at the last minute. The relish is actually better mead ahead of time. Make it up to a day ahead, cover it, and let it sit in the fridge, so the tomatoes, shallots, and vinegar have time to come together. Take it out about twenty minutes before you cook so it can come back to room temperature. You don’t want to add cold relish to hot fish.
That split is what makes this a nice plate for a date night or for company. The only thing left to do at the end is four minutes a side on the fish, so you can pour a drink and get the sides going while everything comes together. If you have leftover cooked halibut it keeps in the fridge for a day, and it is good to flake cold over greens the next day with any extra relish on top.
Round out the plate
This is a light main, so it works well with a side that has a little more to it. A scoop of Quinoa Pilaf or some Garlic and Herb Roasted Mashed Potatoes underneath makes for a perfect bad for the halibut. Slide a green like Sauteed Spinach with Lemon or Roasted Artichokes with Lemon keeps it in that fresh, Mediterranean vibe. If you are feeding a few people, a Greek Salad on the table rounds it into a full meal.
If you want to make more seafood at home, the Baked Parmesan Crusted Halibut is the same fish done a richer way, and Easy Pan Seared Mahi Mahi and Balsamic Glazed Baked Salmon are both easy weeknight options that use the same pull-it-at-the-right-temperature idea you just used here.
Pan Seared Halibut with Tomato and Olive Relish
Equipment
- Large stainless steel or cast iron skillet
- Mixing Bowl
- Cutting board and knife
- Fish spatula
- Instant-read thermometer
Ingredients
Tomato and Olive Relish:
- ½ cup tomatoes chopped
- 3 tablespoons olives chopped
- 2 tablespoons shallots chopped
- 2 tablespoons parsley chopped
- ½ tablespoon capers chopped
- ½ tablespoon red wine vinegar
- 1 tablespoon olive oil
Halibut:
- 4 halibut fillets
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ tablespoon olive oil
Instructions
Make the relish
- In a bowl, combine the tomatoes, olives, shallots, parsley, capers, red wine vinegar, and olive oil. Stir and let it sit while you cook the fish. You can also make this up to a day ahead.½ cup tomatoes, 3 tablespoons olives, 2 tablespoons shallots, 2 tablespoons parsley, ½ tablespoon capers, ½ tablespoon red wine vinegar, 1 tablespoon olive oil
Making the fish
- Pat the halibut fillets dry on both sides with a paper towel. Mix the salt, garlic powder, black pepper, and cayenne together, then season the fillets all over.4 halibut fillets, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon cayenne pepper
- Heat a thin layer of olive oil in a large skillet over medium high heat until it shimmers. Add the fillets and do not move them. Sear for 3 to 4 minutes, until the fish releases on its own. Flip and cook another 2 to 4 minutes, until the center reaches 130 to 135°F.½ tablespoon olive oil
- Move the halibut to plates and let it rest for a minute or two. Spoon the relish over the top and serve.
Notes
• Do not move the fillet while it sears. If it sticks, it is not ready to flip yet. It releases on its own.
• Pull the fish at 130 to 135°F. It finishes cooking on the plate, and this is the difference between flaky and dry.
• Frozen halibut works. Thaw it all the way in the fridge and pat it dry before cooking.
• The relish is better made ahead. Make it up to a day early and bring it back to room temperature before serving.
Nutrition
