Pan Seared Halibut with Peppers and Olives

Any time I make Pan Seared Halibut with Peppers and Olives, I find myself transported to a sun-drenched terrace overlooking the sea. The fresh aroma of sautéed vegetables mingles with the gentle scent of the ocean breeze, bringing a taste of summer right into my kitchen. This dish is one of my favorites for a family gathering, where the vibrant colors of the peppers and the delicate texture of the halibut become subject to my guests’ heartfelt compliments. There’s something so satisfying about the way the flaky halibut pairs with the savory olives and sweet bell peppers. Cooking it feels like an art form, and the result is always a masterpiece on the plate. You can almost hear the laughter and the clinking of glasses as you serve it up, making every moment memorable.

Ingredients for Pan Seared Halibut with Peppers and Olives

The ingredients for Pan Seared Halibut with Peppers and Olives come together harmoniously to create a bright and flavorful dish. Each component plays a vital role, enhancing the overall experience. The halibut, with its mild flavor, serves as the perfect canvas for the vibrant bell peppers and the salty olives. Fresh herbs like thyme and a splash of lemon juice bring a refreshing zing, making every bite a delight.

• 4 (6-ounce) halibut fillets – The star of the dish, known for its mild flavor and flaky texture. Look for wild-caught if possible.
• Salt and freshly ground black pepper – Essential seasonings that enhance the natural flavors of the fish and vegetables.
• 1/4 cup olive oil – Used for sautéing, it gives a rich, smooth finish to the dish.
• 1 small onion, peeled and thinly sliced – Adds sweetness and depth to the sautéed mix.
• 2 cloves garlic, thinly sliced – Brings an aromatic quality that elevates the dish’s flavor.
• 1 green bell pepper, stemmed, seeded, and julienned – Adds crunch and a slight bitterness that balances the sweetness.
• 1 red bell pepper, stemmed, seeded, and julienned – Offers vibrant color and sweetness.
• 1 yellow bell pepper, stemmed, seeded, and julienned – Complements the other peppers with its bright flavor.
• 1 (14-ounce) can diced tomatoes – Adds juiciness and acidity, tying all the flavors together.
• 1/2 cup pimento-stuffed green olives, sliced – Provides a salty, tangy contrast that enhances the dish.
• 2 teaspoons chopped fresh thyme – A fragrant herb that imparts a subtle earthiness.
• 1/4 cup lemon juice – Brightens up the dish and balances out the richness of the fish.

How to Prepare Pan Seared Halibut with Peppers and Olives

Preparing Pan Seared Halibut with Peppers and Olives is a delightful experience that engages all your senses. The sizzling sounds in the pan, the vibrant colors of the ingredients, and the enticing aromas will make you eager to serve this dish. Follow these steps carefully for a delicious result.

1. Start by seasoning the halibut fillets with salt and pepper on all sides. This step is crucial as it builds the base flavor of your dish. Make sure to coat them evenly for great taste.

2. Heat a large skillet over medium-high heat and add the olive oil until it shimmers. This means the oil is hot enough to sear the fish beautifully. Watch for that shimmering effect; it’s your cue to add the halibut.

3. Once the oil is ready, carefully place the halibut fillets in the skillet. Sear them without moving for about 3 to 5 minutes until they turn a golden brown. This browning adds a depth of flavor.

4. Flip the halibut over and continue to sauté for another 3 to 5 minutes. You want the fish to cook through and reach an internal temperature of 145 degrees Fahrenheit. Use a digital thermometer to check the thickest part of the fillet.

5. Once cooked, transfer the halibut to a plate and loosely tent it with aluminum foil to keep warm. This ensures that the fish retains its heat while you prepare the vegetables.

6. In the same skillet, return it to medium-high heat and add the onion. Sauté for about 1 minute until it becomes translucent. This adds a sweet base to your vegetable mixture.

7. Next, add the bell peppers to the skillet. Continue to sauté until these vegetables are softened, which should take about 3 to 5 minutes. They will absorb some of the flavors left in the pan from the fish.

8. Add the diced tomatoes, olives, and thyme to the pan. Stir everything well, allowing the flavors to meld together. The tomatoes will add moisture and richness.

9. Pour in the lemon juice and give everything a good stir or whisk to lift up any browned bits from the bottom of the pan. This is where a lot of flavor is trapped, and you want to incorporate it into the sauce.

10. Let this mixture simmer for about 2 minutes longer. Taste and adjust seasoning with salt and pepper as desired. Your sautéed vegetables should be flavorful and ready to serve alongside the halibut.

Expert Tips about Pan Seared Halibut with Peppers and Olives

Here are some expert tips to ensure your Pan Seared Halibut with Peppers and Olives turns out perfect each time. These insights can help you elevate your cooking game!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.
• Freezing: While it’s best enjoyed fresh, you can freeze cooked halibut. Wrap each fillet tightly in plastic wrap and then in aluminum foil. Use within 3 months for optimal flavor.
• Pairing: Consider serving this dish with a side of quinoa or a fresh green salad. The nutty flavor of quinoa complements the dish wonderfully.
• Make-Ahead: You can prep the vegetables a day in advance. Just slice the peppers and onion ahead of time and store them in the fridge.
• Serving Suggestion: Drizzle some extra lemon juice over the finished dish just before serving for a fresh burst of flavor.
• Cooking Method: Ensure your skillet is hot enough before adding the halibut to get that nice sear. This step is crucial for flavor!

How to Enjoy Pan Seared Halibut with Peppers and Olives

Enjoying Pan Seared Halibut with Peppers and Olives can be a delightful experience. Here are some ideas on how to serve it:

• Ideal for Dinner: This dish is perfect for an elegant dinner party or a romantic meal. The vibrant colors and rich flavors will impress your guests.
• Summer Barbecues: Serve this dish alongside grilled vegetables or a light pasta salad at your next summer gathering. It pairs beautifully!
• Seasonal Pairing: In the summer, consider complementing it with a light rosé or a refreshing iced tea.
• Lunch Option: Leftover halibut can be flaked and served on a bed of greens for a delicious lunch salad.
• Storage Tips: Keep any leftover sautéed vegetables in a separate container. They can easily be reheated and served with other meals.
• Family Dinners: Make it a family affair by having everyone assemble their plates at the table, allowing for customization with extra vegetables or sauces.

FAQ

Conclusion

In summary, Pan Seared Halibut with Peppers and Olives is a delicious and vibrant dish that brings a taste of summer to your table. It’s easy to prepare, making it perfect for both casual dinners and elegant gatherings. I encourage you to try this recipe and impress your family and friends with the delightful combination of flavors. Cooking should be fun and rewarding, and this dish embodies just that!

Pan Seared Halibut with Peppers and Olives

The ultimate summer dish, Pan Seared Halibut with Peppers and Olives is a vibrant and flavorful recipe perfect for weeknight dinners or special occasions. Tender halibut fillets are seared to golden perfection and served with sweet bell peppers and briny olives in a zesty sauce. It's an easy, healthy meal that will impress everyone at the table!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces halibut fillets 6-ounce each
• to taste Salt
• to taste black pepper
• 1/4 cup olive oil
• 1 small onion peeled and thinly sliced
• 2 cloves garlic thinly sliced
• 1 piece green bell pepper stemmed, seeded, and julienned
• 1 piece red bell pepper stemmed, seeded, and julienned
• 1 piece yellow bell pepper stemmed, seeded, and julienned
• 1 can diced tomatoes 14-ounce
• 1/2 cup pimento-stuffed green olives sliced
• 2 teaspoons chopped fresh thyme
• 1/4 cup lemon juice

Equipment

• Saucepan
• Blender
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. Season halibut fillets with salt and black pepper on all sides.
2. 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.
3. 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.
4. 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.
5. Add the diced 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 black 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 if 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.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.