Best 7 Pan Roasted Halibut With Jalapeno Vinaigrette Recipes

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Pan-roasted halibut with jalapeño vinaigrette is a delightful dish that combines the delicate flavor of halibut with the spicy kick of jalapeños. The fish is cooked to perfection, resulting in a flaky and tender texture, while the vinaigrette adds a layer of complexity with its tangy and slightly spicy flavor. This recipe is relatively easy to make, making it a great option for both weeknight dinners and special occasions.

In addition to the main recipe, the article also includes recipes for two delicious accompaniments: roasted baby potatoes and a simple green salad. The roasted potatoes are a great way to add some heartiness to the meal, while the green salad provides a refreshing contrast to the richness of the halibut and vinaigrette.

Overall, this article offers a complete and flavorful meal that is sure to impress your family and friends. The pan-roasted halibut with jalapeño vinaigrette is the star of the show, but the roasted baby potatoes and green salad are essential supporting players that help to create a well-rounded and satisfying meal.

Here are our top 7 tried and tested recipes!

PAN-ROASTED HALIBUT PUTTANESCA



Pan-Roasted Halibut Puttanesca image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
Two 6-ounce skinned and deboned halibut filets
Kosher salt
1/3 medium white onion, finely diced
5 cloves garlic, thinly sliced
3 anchovy filets, crushed into a paste
1/4 cup pitted Kalamata olives
1 tablespoon capers
1 cup crushed San Marzano tomatoes
1/4 teaspoons crushed red pepper flakes
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1 lemon, zested

Steps:

  • Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
  • Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
  • Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
  • To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES



One-Pan Baked Halibut Recipe with Vegetables image

You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

Zest of 2 lemons
Juice of 2 lemons
1 cup extra virgin olive oil
1 1/2 tablespoon freshly minced garlic
2 teaspoon dill weed
1 teaspoon seasoned salt, (more for later)
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 to 3/4 teaspoon ground coriander
1 pound fresh green beans
1 pound cherry tomatoes
1 large yellow onion, (sliced into half moons)
1 1/2 pound halibut fillet, (slice into 1 1/2-inch pieces)

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  • Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
  • Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  • When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES



Pan Seared Halibut with Roasted Heirloom Tomatoes image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons grapeseed oil
Four 6-ounce halibut fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves

Steps:

  • In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE



Pan Roasted Halibut with Jalapeno Vinaigrette image

This is one of those recipes that caught my eye. It was recently published in our local newspaper. I haven't actually prepared it yet. Plan to do so this weekend. It is quick and sounds full of flavor and spice.

Provided by PaulaG

Categories     Halibut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons apple cider vinegar
2 tablespoons very finely chopped red onions
kosher salt
1 tablespoon honey
1 tablespoon chopped cilantro
1/2 teaspoon Dijon mustard
1/2 teaspoon very finely chopped garlic
1/2 cup extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 medium jalapeno
fresh ground pepper
6 (5 ounce) halibut fillets
avocados, wedges or parsley (to garnish)

Steps:

  • Combine the vinegar and onion with a half teaspoon of salt.
  • Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
  • In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
  • Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
  • Slip off the charred skin.
  • Discard the steam and cut the jalapeno in half lengthwise.
  • Scrape out seeds and finely chop the jalapeno.
  • Add the jalapeno to the vinaigrette and season with salt and pepper.
  • In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
  • Season the halibut with salt and pepper.
  • Add season fish to oil and cook turning once until they are opaque throughout.
  • This should take approximately 9 minutes.
  • Transfer the halibut to a platter.
  • Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
  • PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
  • USE RUBBER GLOVES WHEN HANDLING.
  • WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS



Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

PAN ROASTED HALIBUT WITH TOMATOES



Pan Roasted Halibut With Tomatoes image

Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.

Provided by Tres Piernas Hombre

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 -6 tomatoes, chopped
1 onion, chopped
1 dash olive oil, for salsa
1/4 cup white wine, for salsa
2 sprigs fresh thyme, for salsa
coarse salt
freshly cracked black pepper
4 (6 ounce) skinless halibut fillets
1 tablespoon fresh thyme, chopped, for fish
coarse salt
freshly cracked black pepper
2 tablespoons olive oil, for fish
lemon wedge, for serving if desired

Steps:

  • Directions:.
  • Pan Roasted Halibut with Tomatoes.
  • Preheat oven to 375 degrees F.
  • For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
  • Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
  • Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.

Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8

PAN-ROASTED HALIBUT WITH HERBED CORONA BEANS



Pan-Roasted Halibut with Herbed Corona Beans image

The halibut is brined briefly in salt water, which seasons it all the way through.

Provided by Miles Thompson

Categories     Bon Appétit     Healdsburg

Yield 6 Servings

Number Of Ingredients 15

1 1/2 cups dried corona or gigante beans, soaked overnight
1 shallot, halved
2 bay leaves, torn in half
1 1/2 tablespoons plus 1/4 cup kosher salt, plus more
2 anchovy fillets packed in oil, drained, finely chopped
1 garlic clove, finely grated
3/4 cup finely chopped fresh parsley
1 tablespoon drained capers, finely chopped
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup plus 1 tablespoon olive oil
Freshly ground black pepper
6 5-6 ounce skinless halibut fillets
1 tablespoon unsalted butter
1 lemon, cut into wedges

Steps:

  • Drain beans and transfer to a large pot. Cover with water by at least 2" and add shallot, bay leaves, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 - 2 hours. Let beans cool in liquid.
  • Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper. Drain beans and discard shallot and bay leaves. Add to parsley mixture, tossing to coat (save bean cooking liquid to make soup or add to your next batch of beans; it freezes well). Season beans with salt and more lemon juice, if desired.
  • Whisk remaining 1/4 cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don't let it sit any longer or fish will be too salty).
  • Remove halibut and pat dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high and cook halibut (do not season) until a golden brown crust has formed, about 4 minutes. Flip and cook another minute or so, just to finish cooking through and sear the second side. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.

Tips:

  • Choose the freshest halibut you can find. Look for fish that is firm to the touch and has a mild, sweet smell.
  • Season the halibut liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
  • Sear the halibut in a hot skillet until it is golden brown and cooked through. This will create a crispy crust on the outside and a tender, flaky interior.
  • Make the jalapeño vinaigrette while the halibut is cooking. This will give the flavors time to meld together.
  • Serve the halibut immediately with the jalapeño vinaigrette. You can also garnish the dish with fresh herbs, such as cilantro or parsley.

Conclusion:

Pan-roasted halibut with jalapeño vinaigrette is a delicious and easy-to-make dish that is perfect for a weeknight meal. The halibut is cooked to perfection and the jalapeño vinaigrette adds a nice spicy kick. This dish is sure to please everyone at the table!

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