Halibut with Black Olive Butter Sauce Recipe

Name: Halibut with Black Olive Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1- to 1 1/2-inch-thick halibut steaks or fillets (about 1 pound each); Salt to taste; 12 sprigs dill; 1/2 white onion, sliced 1/4 inch thick; 3/4 cup dry white wine; 3/4 cup water; 1/2 cup Black Olive Butter Sauce; 6 tablespoons (3/4 stick) butter; 1 1/2 tablespoons freshly squeezed lime juice; 1 tablespoon reserved cooking liquid fom halibut; 1 tablespoons chopped fresh dill; 8 black olives, such as Kalamata, pitted and chopped

Servings: persons

Two 1- to 1 1/2-inch-thick halibut steaks or fillets (about 1 pound each)
Salt to taste
12 sprigs dill
1/2 white onion, sliced 1/4 inch thick
3/4 cup dry white wine
3/4 cup water
1/2 cup Black Olive Butter Sauce
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon reserved cooking liquid fom halibut
1 tablespoons chopped fresh dill
8 black olives, such as Kalamata, pitted and chopped

1
Sprinkle the fish with salt.
2
Place a trivet in the pressure cooker and spread half of the dill sprigs and onion slices on it.
3
Set the fish on top and cover with the remaining dill sprigs and onion slices.
4
Pour in the wine and water, lock on the lid, and bring to pressure over high heat, about 4 minutes.
5
Remove from the heat right away and let sit for 5 minutes to finish cooking.
6
With the steam vent pointed away from your face, gently release any remaining pressure.
7
Transfer the fish to a serving platter, leaving behind the dill sprigs and onion slices and reserving the cooking liquid.
8
Set the fish aside in a warm place and prepare the sauce.
9
Heat the butter in a small saucepan over medium heat until melted but not foaming.
10
Whisk in the lime juice and cooking liquid, stirring until smooth.
11
Swirl in the dill and olives.
12
Use right away.
13
Pour the sauce over the top and serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 1- to 1 1/2-inch-thick halibut steaks or fillets (about 1 pound each), Salt to taste, 12 sprigs dill, 1/2 white onion, sliced 1/4 inch thick, and more.

Yes, Halibut with Black Olive Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut with Black Olive Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions