Home - Recipes - Pan Seared Halibut with Tomato Olive Sauce

Pan Seared Halibut with Tomato Olive Sauce

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
326 calories per serving


> 2 tbsp olive oil, divided
> 4 (6 - 8 oz) halibut fillets
> 1 cup diced onion
> 2 tsp minced garlic
> 1 (15 oz) can diced fire-roasted tomatoes
> 1/2 cup Kalamata olives, halved
> 2 tbsp lemon juice
> 2 tbsp chopped parsley


Place a large (12 inch) nonstick skillet over medium high heat. Pat dry the halibut filets with a paper towel and lightly season with salt and pepper.
Add 1 tablespoon oil to the pan, followed by halibut filets. Cook in the hot oil for 2-3 minutes or until golden brown. Flip and cook for an additional minute.
Remove filets from the pan and set on a plate or tray. Add the onion and garlic, and the remaining tablespoon of olive oil. Cook until onions are lightly browned; about 2-3 minutes stirring often. Add the diced tomatoes and olives and stir to mix. Place halibut filets on top of tomato mixture and squeeze the lemon over top.
Cover the pan, and reduce heat to medium. Cook for an additional 4-5 minutes or until fish flakes easily and is cooked through.
Sprinkle fresh parsley over the top and serve!

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