Pan-Seared Halibut with Peppers and Olives
Ingredients
The fish
-
4
6-ounce
halibut fillets
-
to taste
salt
-
to taste
freshly ground black pepper
The vegetables
-
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
The sauce
-
1/4
cup
fresh lemon juice
Instructions
- Preheat the oven to 200°F and line a baking sheet with foil.
- Season halibut fillets with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add halibut to the skillet and sauté until golden brown on one side, about 3 to 5 minutes.
- Flip the fillets and continue to sauté until cooked through, about 3 to 5 minutes more.
- Transfer the fillets to the prepared baking sheet and keep warm in the oven.
- In the same pan, add onion and sauté for 1 minute.
- Add bell peppers and sauté until softened, about 3 to 5 minutes.
- Add tomatoes, olives, thyme, and lemon juice, stirring to incorporate browned bits from the pan.
- Simmer for about 2 minutes to blend flavors, then season with salt and pepper to taste.
- Serve the halibut with the sautéed vegetables and sauce.
Nutrition Facts (estimated)
Servings
4
Calories
351
Total fat
19g
Total carbohydrates
13g
Total protein
34g
Sodium
393mg
Cholesterol
83mg
You might also like