Mild flavored and pearly white, there is nothing like fresh Alaskan halibut. I’m always happy when spring arrives and halibut comes into season. Although it’s pricey right now, I couldn’t resist the beautiful thick filets at the fish counter for our Sunday dinner. With a container of organic Sugar Plum tomatoes left from a catered dinner the night before, I had my inspiration.
Tomatoes and Thyme
I tossed halved tomatoes with a generous tablespoon of fresh chopped thyme from my garden, a couple cloves of finely minced fresh garlic, olive oil, salt and pepper and roasted them until they shriveled and started to brown a bit at the edges. Roasting tomatoes develops an amazing flavor as their sweetness concentrates. The fresh thyme is a great compliment.
Fast and Healthy Dinner
I like to sear my halibut on the stovetop then finish in a hot oven. The whole process took just 10 minutes in total. I added brocclini as a side dish and we had a fast, tasty and incredibly healthy dinner in about 25 minutes.
When you buy fresh halibut figure 6 ounces per person. That’s not only portion control, but budget control. The filet I purchased was very thick; two inches to be exact.
If not already done, cut the halibut into 6-ounce portions. If there is any dark purple flesh on the bottom I carefully trim if off with a sharp filet knife. You can ask the person at the fish counter to do this for you.
How to Cook the Halibut: Sear and Roast
Season fish with salt, pepper, and granulated garlic. Heat a non-stick pan over medium heat and drizzle in a little olive oil. When the oil starts to shimmer and liquefy (not smoke), place the halibut filets in the pan presentation side (or top side) down. The fish should sizzle when it hits the hot pan. Allow the halibut to sear for three minutes, until it has a golden crust when you peak underneath. Carefully turn the fish over and sear for one minute longer.
Place halibut on a parchment or foil lined rimmed baking sheet and roast at 425 degrees for approximately 6 minutes. That’s it’s. Your timing will depend on the thickness of the filets. If they are thinner they will roast more quickly. Your halibut should still be moist and barely translucent in the center, not dry and flakey. Don’t over cook it.
To Finish the Dish
Warm up some dinner plates; place your roast halibut on the plate and spoon on the roast tomatoes. The broccolini takes just three minutes in boiling, salted water. To serve, drizzle the halibut, tomatoes and broccolini all with a little finishing olive oil or a squeeze of lemon.
With fresh halibut in season, try this simple method of roasting fish for an easy and healthy dinner.
More halibut recipes you might enjoy
Ling Cod with Tomato and Orange, from Simply Recipes (original recipe was with halibut)