Pan-Seared Halibut with Cherry Tomatoes & Basil
This post may contain affiliate links. Read my full disclosure policy.
Simple and summery, pan-seared halibut with a sweet cherry tomato and basil sauce comes together in 30 minutes.
Fresh Pacific halibut is a seasonal splurge. It needs very little to enhance its flavor—in fact, it’s almost a sin to fuss too much with it. I like to prepare it simply: pan-seared until golden and crisp with a quick sauté of sweet, garlicky cherry tomatoes on the side. Depending on how long you cook the tomatoes, they can be firm and fresh or soft and jammy. I usually aim for somewhere right in between, but they’re delicious either way.
“I made this for dinner guests last night. Seriously, they thought they were eating at a 5-star restaurant. It was FANTASTIC! I”
What You’ll Need To Make Pan-Seared Halibut with Cherry Tomatoes & Basil
Pacific halibut is a firm, dense, and sweet white fish, available fresh from March into November. Avoid frozen halibut, as it tends to be dry. If you don’t have access to fresh halibut, another mild white fish like haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.
Step-by-Step Instructions
In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss to combine and set aside.
Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. It’s important that the pan is good and hot. If the fish doesn’t sizzle when you place it in the oil, take it out and give he pan another minute or two to heat up.
Place the fish, presentation-side down, in the pan. (Be sure not to crowd the pan, or the fish will steam instead of sear.)
Cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.
Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture.
Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes.
Stir in basil, then taste and adjust seasoning if necessary.
Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
You May Also Like
Pan-Seared Halibut with Cherry Tomatoes & Basil
Simple and summery, pan-seared halibut with a sweet cherry tomato and basil sauce comes together in 30 minutes.
Ingredients
- 1 pint cherry/grape tomatoes, halved (preferably mixed colors)
- 2 medium garlic cloves, minced
- 1 teaspoon red wine vinegar
- Salt
- Freshly ground black pepper
- 4 (6-ounce) skinless halibut filets (or other mild white fish)
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh chopped basil
Instructions
- In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Season the halibut all over with ¾ teaspoon salt and ½ teaspoon pepper.
- Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.
- Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in basil, then taste and adjust seasoning if necessary.
- Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 263
- Fat: 13 g
- Saturated fat: 2 g
- Carbohydrates: 4 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 631 mg
- Cholesterol: 83 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! The halibut was tasty without the tomato topping and with h it. The tomato topping was also yummy by itself.
Hi Jen. Do you think this could work with vegan butter, or similar? And thanks for your great recipes.
Hi Katherine, that should be fine – enjoy!
As always with your recipes – foolproof! I was nervous to make this as I’ve never cooked halibut before and I didn’t want to over/under cook the fillets. Followed your instructions and everything turned out beautiful. This is one of those recipes that absolutely WOWs guests and is so easy you don’t have to spend a ton of time in the kitchen to make it. An absolute keeper and one I will be repeating!
I have to admit I am not a fan of seafood. I do like fish and chips but the fish has to be haddock. I have some frozen haddock filets and tried a few different recipes as I wanted to get away from the deep fried fish. I didn’t care for them. Tonight I tried this recipe and I must say it was absolutely delicious! I am so thrilled to find a healthy fish recipe that I love. Thank you!
This was an amazing meal for our guests. I cooked the tomato mixture early in the day. Right before serving I microwaved the tomatoes to warm up and added basil. On the advice of someone at the fish market, I cooked the fish on the grill on cedar planks. I cooked it on 350. So tender and no mess.
Hi Jenn,
I have made this many times and we absolutely love it! Last time I made it, the pieces of halibut were thick, so I started it in the pan and finished it in the oven so it was cooked through. I’d like to make it next weekend for 8 people. Do you recommend cutting the fish in to 8 pieces, or making the recipe with one large piece and then cutting it for serving?
And do you think doubling everything for the sauce will work?
Thank you!
Hi Helene, I would do 8 separate pieces and it’s a good idea to finish in the oven if the pieces are thick. It’s also fine to double the sauce. Enjoy! 🙂
Jenn,
I’m hoping to make this for Father’s Day. Should I pat the fish dry before adding salt and pepper? I prefer to use a meat thermometer what temperature do you recommend?
Thanks,
Chris
Hi Chris, no need to pat the fish dry before adding salt and pepper. And the USDA guideline for fully cooked fish is 145°F. I think you can safety pull it off the heat at about 140°F as it will continue to cook for a few minutes after you’ve removed it from the heat. Hope you enjoy!
Hi Jenn-
Would swordfish work for this recipe? Thanks!
Yep 👍
The result is a simple yet elegant main course that’s perfect for gatherings with friends. This delightful dish combines the freshness of Pacific halibut with the vibrant flavors of sweet cherry tomatoes and aromatic basil. The use of a thermometer and cooking the halibut to precisely 130 degrees adds an extra layer of perfection to this dish. The balance of flavors and textures is nothing short of culinary brilliance. Bravo! 🌟🐟🍅🌿
This was so simple yet delicious. I couldn’t get halibut so used tilapia. There was some tomato basil mixture left over so I put it on a fried egg sandwich the next morning. Amazing. Thank you!