If you are looking for a healthy summer recipe, you have to try out my Mediterranean-Style Halibut! This recipe comes together in mere minutes with just a few ingredients. As a bonus, it is all made in one pan which makes clean up a breeze and makes time for fun summer activities.
Classic Mediterranean Ingredients
Fish, garlic, tomatoes, olives, and fresh herbs– what could be more Mediterranean than that? OK maybe a drizzle of olive oil…But these ingredients are so refreshing in the summertime and are perfectly in season!
I used local BC-grown field tomatoes in this recipe (since my garden tomatoes are not fully ripe yet), and they were so flavourful and juicy! I like to use all of the tomato in this recipe, keeping the tomato juices and seeds, so that you create a nice loose tomato sauce that helps coat the fish.
I also used garlic from my garden as well as fresh basil and Italian parsley. These herbs grow like crazy this time of year and I always need to find ways to use them up. I think that they pair perfectly in this recipe and really brighten up the whole dish!
I opted for Castelvetrano olives in this recipe since they are my favourite. However, feel free to use your favourite type of olive instead. Kalamata olives and black olives work really great in this recipe too!
Cooking with Halibut
Halibut is one of the best types of fish, and as such, it comes with a higher price tag. So in order to cook the perfect piece of halibut fillet, follow these simple steps:
- Sear the halibut presentation-side down in a hot pan with olive oil. This will create a nice golden crust and help seal in the juices. Make sure to sear for only 2-3 minutes before flipping over, reducing the heat to medium, and cooking for another 2-3 minutes (or longer depending on the thickness of your fish fillet).
- Watch the sides of the fillet for opacity. As the halibut (and any other type of fresh fish) cooks, you will see the fish turn opaque. When you see the opacity travel 1/3 of the way up the fish from the pan, you know you’re ready to flip it! It will finish cooking the rest of the way through on the other side.
- When it flakes, it’s done. One of the tried and true ways to tell if fish is cooked is to see if it flakes. Place a sharp knife into the thickest part of the fillet and gently twist it. If the fish pulls apart easily, it’s done. If not and it resists or tears the fillet, keep cooking for longer!
Get the Recipe!
- 2 tablespoon olive oil
- 2 fillets halibut fresh, about 200g each
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic finely chopped
- 2 field tomatoes diced
- 1 cup Castelvetrano olives sliced in half
- 1/2 teaspoon crushed red chili flakes
- 1/4 teaspoon dried oregano
- 2 tablespoons Italian parsley finely chopped
- 2 tablespoons Italian basil finely chopped
- Season both sides of the halibut fillets with salt and pepper.
- Preheat a frying pan over high heat. Once hot add the olive oil.
- Place the fillets of halibut presentation-side down into the pan. Sear for 2-3 minutes, or until a golden crust forms. Once a crust has formed, add the garlic and flip the halibut fillets over to the other side.
- Add the tomatoes, olives, red chili flakes and oregano to the pan and mix to combine.
- Reduce the heat to medium, cover with a lid, and cook for another 3-4 minutes, or until the fish is fully cooked and the tomatoes have started to break down and create a sauce.
- Serve immediately with the chopped parsley and basil on top as a garnish. Enjoy!