5.0 from 6 votes
Pan-Seared Halibut with Peppers and Olives
For a quick, delicious, and healthy meal idea, try Pan-Seared Halibut. Searing gives the halibut a light, golden crust while the peppers and olives add lots of flavor and bright, juicy colors. The whole meal comes together in 30 minutes or less.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 351 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 (6-ounce) halibut fillets (see note 1)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 small onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 (14-ounce) can diced tomatoes
- 1/2 cup pimento-stuffed green olives sliced
- 2 teaspoons chopped fresh thyme
- 1/4 cup lemon juice
Instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup. Season halibut filets with salt and pepper on all sides.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add halibut and sauté until golden brown on one side, about 3 to 5 minutes.
- Flip filets and continue to sauté until cooked through, about 3 to 5 minutes longer (halibut should register 145 degrees in the thickest part of the filet on a digital thermometer). Transfer filets to prepared baking sheet and place in oven to keep warm.
- Return the pan to medium-high heat, add onion and sauté 1 minute. Add bell peppers and continue to sauté until the vegetables are softened, about 3 to 5 minutes.
- Add the tomatoes, olives, and thyme, then add lemon juice and stir or whisk to pull up any browned bits and fond from the bottom of the pan. Simmer until the flavors have blended, about 2 minutes longer. Season to taste with salt and pepper.
Cup of Yum
Notes
- Halibut: Halibut is a large flat fish and could be one of 3 types of species that fall under the name "halibut." It's a sweet, mild-tasting white fish with a firm texture. Seek out wild-caught pacific halibut is possible; it is managed in a sustainable way and responsibly harvested.
- Yield: This recipe makes 4 generous servings, 1 fillet with vegetables and sauce.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Make ahead: The best served immediately. Peppers and onions can be sliced a day ahead of time and stored in an airtight container in the refrigerator.
Nutrition Information
Serving
1serving
Calories
351kcal
(18%)
Carbohydrates
13g
(4%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
83mg
(28%)
Sodium
393mg
(16%)
Potassium
1165mg
(33%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1446IU
(29%)
Vitamin C
135mg
(150%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 83mg | 28% |
| Sodium | 393mg | 16% |
| Potassium | 1165mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1446IU | 29% |
| Vitamin C | 135mg | 150% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.