Pan-Seared Halibut with Vegetables

A close-up view of a seared fillet of halibut sitting on top of sautéed spinach, tomatoes, olive, and beans all in a savory sauce.

Pan-Seared Halibut with Vegetables

Course: Entree

Cuisine: American, Seafood

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 134kcal

Author: Kris Longwell

Seared halibut is not a fishy-tasting seafood dish at all. See the NOTES for halibut substitutions. Because the dish comes together quickly, be sure to have all of your ingredients prepped and ready to go before starting.

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Equipment

large nonstick skillet

Ingredients

4 6 oz halibut fillets
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoon unsalted butter
½ cup red onion chopped
4 cloves garlic minced
1 teaspoon rosemary fresh, chopped (or ½ teaspoon dried)
1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
¾ cup cherry tomatoes halved
⅔ cup chicken broth
½ cup cannellini beans drained and rinsed
5 oz spinach fresh, stemmed, and washed
2 tablespoon lemon juice from 2 lemons
½ cup green olives pitted, halved
Pinch red pepper flakes

Instructions

Season the halibut fillets with salt and pepper.
4 6 oz halibut fillets, Salt and freshly ground black pepper
In a large skillet with a lid (non-stick is preferable), heat 2 tablespoons of the oil over medium-high heat. Once shimmering, add the butter and swirl until melted.
2 tablespoon olive oil, 2 tablespoon unsalted butter
Add the halibut and sear until golden brown on one side, about 3 minutes (you may need to do this in batches). Transfer to a plate.
Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring often, for another 30 seconds.
½ cup red onion, 4 cloves garlic
Stir in the rosemary, thyme, and tomatoes and cook for another 1 to 2 minutes, stirring occasionally.
1 teaspoon rosemary, 1 teaspoon thyme, ¾ cup cherry tomatoes
Add the broth and beans and bring to a simmer.
⅔ cup chicken broth, ½ cup cannellini beans
Working in batches, add the spinach to the skillet and cook until completely wited down. Repeat with remaining spinach.
5 oz spinach
Stir in the lemon juice, olives, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
2 tablespoon lemon juice, ½ cup green olives, Pinch red pepper flakes
Turn down the heat to medium-low and nestle the fillets into the vegetables and sauce. Cover and cook for about 3 minutes, or until fillets are completely cooked through (internal temperature of 130 to 135°F).
Ladle the vegetable and bean sauce into shallow bowls and then nestle a fillet in each. Drizzle more sauce over the top. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Substitutes for halibut are cod, haddock, flounder, grouper, and dogfish.

We highly recommend using a nonstick skillet for this dish. Flakey fish tends to stick to skillets, even with oil and butter.

If desired, go with a total of 2 to 3 tbsps of olive oil and omit the butter.

Leftovers will keep in the fridge for up to 2 days, however, this dish is definitely served best right off the stove.

Nutrition