Pan Seared Halibut with Tomato and Olive Relish
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.
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
Pat the fish dry before seasoning. Surface moisture keeps it from searing.
• 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.
• 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
Serving: 1servingCalories: 222kcalCarbohydrates: 3gProtein: 32gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 83mgSodium: 822mgPotassium: 833mgFiber: 1gSugar: 1gVitamin A: 568IUVitamin C: 6mgCalcium: 24mgIron: 1mg
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