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Pan-Seared Halibut with Tomato Vinaigrette

1 people

A simple & light 25 minute meal!


  1. 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved

  2. 2 tablespoons minced shallots

  3. 1 garlic clove, minced

  4. 1 tablespoon white balsamic vinegar

  5. 1 tablespoon snipped chives

  6. 1 tablespoon chopped flat-leaf parsley

  7. 3 tablespoons extra-virgin olive oil

  8. 1 teaspoon ground fennel seeds

  9. Salt and freshly ground pepper

  10. 4 7-8oz halibut fillets

  11. 1 tablespoon unsalted butter

Tags: Halibut
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes


  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. Season with salt and pepper.

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

Recipe Note

Recipe via Food & Wine