Mild flavored and pearly white, there is nothing like fresh Alaskan halibut. I’m always happy when spring arrives and halibut comes into season. With a container of organic Sugar Plum tomatoes left over from a catered dinner the night before, I had my inspiration for roast halibut with roast baby tomatoes.
Roast Halibut with Roast Baby Tomatoes
While fresh halibut is pricey, I keep the portions just right and know that's it's cheaper than going to a restaurant for a nice dinner. The roast tomatoes make a terrific savory accompaniment.
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 and the fresh thyme is a great compliment.
Roast Halibut: Fast and Healthy Dinner
Searing halibut on the stovetop then finishing in a hot oven is a restaurant trick. The whole process took just 10 minutes in total. Brocclini made an easy side dish for this fast, healthy dinner, all in about 25 minutes.
How to Buy Fish
When you buy fresh halibut figure 4-6 ounces per person (and 4 will do). 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 4 portions. If there is any dark purple flesh on the bottom I carefully trim if off with a sharp filet knife.
A Note On Fish and Seasons
In the winter when I can only get thinner local (Mexican) halibut filets, I still make this by adjusting the cooking time down. For thin filets it might take just a minute or two in the oven or you might even be able to cook it just on the stove top. Fresh cod filets work too. Get what looks good in your local area.
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 is hot but not smoking, 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 about 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, depending on the thickness of the fish. If the filets are thinner they will roast more quickly.
How to Know When the Fish is Done
Your halibut should still be moist and barely translucent in the center, not dry and flaky. Don’t over cook it. If your are not sure, use a digital thermometer. The fish should reach 145°F in the center. It will feel firm but still have just a little give.
Without a digital thermometer, do this. Test if your fish is done is by using a thin metal skewer or cake tester tool. Place it in the middle of the filet for a 5 seconds and remove it. Hold it close to your upper lip or inner wrist to feel the heat. Sounds crazy but it works. If the center is warm, not hot, the fish should be ready.
Finish the Halibut and Serve
To serve, drizzle with a little finishing olive oil and a squeeze of lemon, then spoon on the tomatoes. Garnish with chopped parsley, thyme or chives if desired.
Roast Halibut with Roast Baby Tomatoes
Equipment
- Non-stick pan for fish
- Half sheet baking tray for tomatoes
Ingredients
Roast Baby Tomatoes
- 16 ounces organic sweet baby tomatoes halved
- 1 tablespoon olive oil
- 2 large garlic cloves finely chopped
- 1 ½ tablespoons fresh chopped thyme leaves
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
Roast Halibut
- 4 4 ounce thick halibut filets
- ¼ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper
- 2 teaspoons olive oil
- 4 lemon wedges optional
Instructions
Remove Halibut from Refrigerator
- If the fish is cold from the refrigerator, allow it to stand at room temperature for 45 minutes to get the chill off. Start the tomatoes while the fish is warming up. Cover a rimmed backing sheet with parchment or foil and set aside for roasting the halibut.
Roast the Tomatoes
- Pre-heat the oven to 375°F degrees.vCover a rimmed baking sheet with foil or parchment. In a small bowl, toss halved tomatoes with olive oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. Mine take 25 minutes on the convection setting.
Cook the Halibut
- Pre-heat the oven to 425 degrees. Place a non-stick skillet or fry pan over medium heat and add oil. Season halibut with salt and pepper. When the oil is hot but not smoking, place the halibut top side down in the pan. Allow a golden crust to form, about 3 minutes. Turn the halibut over and sear 1 minute longer. Remove the halibut to your prepared baking sheet.
- Roast in the oven for approximately 6 minutes for 2″ thick filets. If your filets are thinner, roast for a shorter time. When done, halibut will be moist and barely opaque in the center.
Serve the Halibut
- Serve with a drizzle of good olive oil and a squeeze of fresh lemon, topped with the roasted baby tomatoes. Any extra tomatoes will keep in the refrigerator well covered for a few days and can be enjoy warm or even cold in a salad.
Michael Kleinman says
Pan searing the fish for 3 min a side is dead on and the 6 min at 425 º to finish is also correct but the internal temp will not be 145º it will be 115º. 145º is way too high and the fish will be vary overdone.
Sally Cameron says
Hi Michael, unfortunately 115 degrees is not done for fish. The food safe temp for fish is 145 degrees. You can pull fish at 140 and let carry over finish it to 145. If you prefer a certain fish, such as salmon, a bit more rare, that is up to you, but I would never cook fish only to 115. When you cook or roast a thicker piece, this is easy to test with a good digital thermometer. When you do thin fillets, they cook so quickly it's no usually a concern. 145 is not overdone. I've been a professional chef for almost 20 years and food safety certified as long. Thanks for your comment. Good learning for everyone who reads. Cooking temps are important. Best, Sally.
Julie says
This is such a fresh and easy way to make halibut! Tonight we roasted some asparagus alongside thr tomatoes. Beautifully delicious!
Debbie Spangler says
Thanks so much for sharing this recipe! I was looking for a halibut recipe for a wedding reception and this will be perfect with late summer tomatoes
Dr. Patrick Mahaney says
That looks so amazing! The combination of fresh fish and tomato has always been a favorite of mine!
April Somboun says
Perfect timing! I have been looking for a vibrant and delicious fish recipe to cater towards my pescatarian friend who will be over for dinner. Thanks.
Nicole says
I just bought some halibut at Costco and was trying to decide what to do with it. Now I know! Your photos are absolutely fantastic.
Carrie says
What a gorgeous dish! I always think that simple preparations of really nice seafoods/meats like this are the absolute best. Beautiful!
Stacy says
Found your blog through foodgawker! And I love this recipe - I just emailed it to my Mom as well. Super easy, super healthy, and it looks AMAZING! I'm going to have to make it soon!
Fran says
The site looks beautiful and the finished halibut shot is fabulous, so inviting and you know I like those stovetop shots with the beautiful blue flame.
Bruce Caraway says
Hi Sally:
The new site looks incredible - great job on an awesome implementation of the Thesis theme!
I find myself noting some nice touches in your site layout and graphics that I may need for my own future "inspiration". 😉
...and as always, your recipes and food imagery continue to inspire some new things attempted in the kitchen.
Cheers!
- Bruce