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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (1 piece of fish each)

Calories 351kcal

Author Meggan Hill

Ingredients

4 (6-ounce) halibut fillets (see note 1)
Salt and freshly ground black pepper
1/4 cup olive oil
1 small onion peeled and thinly sliced
2 cloves garlic thinly sliced
1 green bell pepper stemmed, seeded, and julienned
1 red bell pepper stemmed, seeded, and julienned
1 yellow bell pepper stemmed, seeded, and 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

US Customary - Metric

Instructions

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 a plate and loosely tent with aluminum foil 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.

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