Best 3 Pan Seared Halibut With Roasted Heirloom Tomatoes Recipes

Indulge in a culinary symphony of flavors with our pan-seared halibut and roasted heirloom tomatoes recipe. This delectable dish showcases the perfect balance between the tender, flaky texture of halibut and the vibrant sweetness of roasted heirloom tomatoes. The pan-searing method infuses the halibut with a crispy golden crust, while the roasted tomatoes burst with concentrated flavors that complement the delicate fish. This recipe symphony also includes a tangy lemon caper sauce that adds a delightful brightness to the dish, cutting through the richness of the fish and tomatoes. Get ready to tantalize your taste buds with this harmonious blend of flavors and textures that will leave you craving for more.

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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

Ingredients

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 PUTTANESCA

Pan-Roasted Halibut Puttanesca image

Provided by Ben Robinson

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

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.

PAN-SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES RECIPE - (4.2/5)

Pan-Seared Halibut with Roasted Heirloom Tomatoes Recipe - (4.2/5) image

Provided by DeliciouslyDished

Number Of Ingredients 10

Ingredients

2 tablespoons grapeseed oil
1 (6-ounce) halibut fillet
1 tablespoon salt
1 tablespoon black pepper, cracked
2 sprig fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cup heirloom tomato, halved
1 teaspoon garlic, chopped
2 tablespoon Italian parsley, leaves freshly chopped

Steps:

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper then add it 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.

Tips:

Choose the right halibut. Look for halibut that is firm to the touch and has a pearly white color. Avoid fish that is slimy or has a yellow tint.
Use a heavy-duty skillet. A cast iron or stainless steel skillet will help to evenly cook the halibut without sticking.
Season the halibut well. Salt and pepper are essential, but you can also add other spices or herbs to taste.
Sear the halibut over high heat. This will help to create a crispy crust on the outside of the fish while keeping the inside moist and flaky.
Roast the heirloom tomatoes separately. This will help to bring out their natural sweetness and flavor.
Serve the halibut with the roasted tomatoes and any other desired garnishes. Some good options include lemon wedges, fresh herbs, or a simple sauce.

Conclusion:

Pan-seared halibut with roasted heirloom tomatoes is a delicious and healthy meal that is perfect for any occasion. The halibut is cooked to perfection, and the tomatoes are bursting with flavor. This dish is sure to impress your guests, and it is easy to make. So next time you are looking for a seafood recipe, give this one a try. You won't be disappointed!