Pan-Roasted Halibut with Jalapeno Vinaigrette Recipe

Name: Pan-Roasted Halibut with Jalapeno Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons apple cider vinegar; 2 tablespoons very finely chopped red onion; Kosher salt; 1 tablespoon honey; 1 tablespoon chopped cilantro; 1/2 teaspoon Dijon mustard; 1/2 teaspoon very finely chopped garlic; 1/2 cup plus 1 teaspoon extra-virgin olive oil; 1 medium jalapeno; Freshly ground pepper; Six 5- to 6-ounce halibut fillets; Avocado wedges or watercress, for serving

Servings: persons

2 tablespoons apple cider vinegar
2 tablespoons very finely chopped red onion
Kosher salt
1 tablespoon honey
1 tablespoon chopped cilantro
1/2 teaspoon Dijon mustard
1/2 teaspoon very finely chopped garlic
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 medium jalapeno
Freshly ground pepper
Six 5- to 6-ounce halibut fillets
Avocado wedges or watercress, for serving

1
In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt.
2
Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.
3
Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking.
4
Add the jalapeno and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
5
Slip off the charred skin.
6
Discard the stem and cut the jalapeno in half lengthwise.
7
Scrape out the seeds and finely chop the jalapeno.
8
Stir the jalapeno into the vinaigrette and season with salt and pepper.
9
In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat.
10
Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes.
11
Transfer the halibut to a platter.
12
Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress.

283

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 tablespoons apple cider vinegar, 2 tablespoons very finely chopped red onion, Kosher salt, 1 tablespoon honey, and more.

Yes, Pan-Roasted Halibut with Jalapeno Vinaigrette 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.

Pan-Roasted Halibut with Jalapeno Vinaigrette

How did you like this recipe?

Frequently Asked Questions