Halibut with Roasted Tomato and Olive Topping

Halibut with Roasted Tomato and Olive Topping

Serves 4

Secret Ingredient: Halibut

  • 2/3 cup green olives, chopped
  • 1/3 cup chopped roasted tomatoes
  • 2 tablespoons olive oil
  • 2 cloves roasted garlic, chopped
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 (5- to 6-ounce) halibut fillets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
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Put olives, tomatoes, oil, and garlic into a small bowl and stir well. Set aside.

Combine flour, salt and pepper on a large plate. Dredge each piece of halibut in flour, shaking off any excess. Heat oil and butter in a large skillet over medium heat until hot but not smoking. Add fillets and cook until golden, about 3 minutes per side. (A general rule is that fish should be cooked 10 minutes for every inch of thickness measured at the thickest part. Check that the fish is cooked through by cutting into the center with a thin-bladed knife and peeking inside. The flesh should be opaque, not translucent.) Transfer halibut to plates and top with tomato and olive mixture. Serve immediately.

Nutritional Info: 
Per Serving:490 calories (220 from fat), 26g total fat, 6g saturated fat, 65mg cholesterol, 600mg sodium, 27g carbohydrate (2g dietary fiber, 1g sugar), 36g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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