Pan-Seared Halibut with Tomato Vinaigrette Recipe

Name: Pan-Seared Halibut with Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved; 2 tablespoons minced shallots; 1 garlic clove, minced; 1 tablespoon white balsamic vinegar; 1 tablespoon snipped chives; 1 tablespoon chopped flat-leaf parsley; 3 tablespoons extra-virgin olive oil; 1 teaspoon ground fennel seeds; Salt and freshly ground pepper; Four 6-ounce skinless halibut fillets; 1 tablespoon unsalted butter

Servings: persons

1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
2 tablespoons minced shallots
1 garlic clove, minced
1 tablespoon white balsamic vinegar
1 tablespoon snipped chives
1 tablespoon chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 teaspoon ground fennel seeds
Salt and freshly ground pepper
Four 6-ounce skinless halibut fillets
1 tablespoon unsalted butter

1
In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel.
2
Season with salt and pepper.
3
In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper.
4
Sprinkle the mixture all over the fish.
5
In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
6
Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes.
7
Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer.
8
Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.

194

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved, 2 tablespoons minced shallots, 1 garlic clove, minced, 1 tablespoon white balsamic vinegar, and more.

Yes, Pan-Seared Halibut with Tomato 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.

That's it — enjoy your meal!

Pan-Seared Halibut with Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions