Halibut with Capers Tomatoes and Olives
Elevate your weeknight dinner with this Mediterranean-inspired Halibut with Capers, Tomatoes, and Olives, a vibrant dish bursting with bold, fresh flavors. Tender, pan-seared halibut fillets are nestled in a zesty sauce of juicy cherry tomatoes, briny capers, and savory Kalamata olives, all brought together with a splash of white wine and a hint of lemon. This one-skillet recipe is quick to prepare, with just 10 minutes of prep time and 20 minutes of cooking, making it perfect for busy nights or entertaining guests. Finished with a sprinkle of fresh parsley, this elegant seafood dish pairs beautifully with rice, quinoa, or steamed vegetables for a wholesome, restaurant-worthy meal at home. Perfectly seasoned, easy to cook, and packed with Mediterranean charm, this halibut recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 2 cups Cherry tomatoes (halved)
- 2 tablespoons Capers (drained)
- 0.5 cup Kalamata olives (pitted and sliced)
- 0.5 cup White wine
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the halibut fillets on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and cook for 3-4 minutes per side until golden brown and just cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the capers, olives, white wine, and lemon juice. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
Return the cooked halibut fillets to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to warm the fish through.
Sprinkle the chopped parsley over the halibut and sauce before serving. Serve hot with your choice of sides, such as rice, quinoa, or steamed vegetables.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.0 g | ||
| Protein | 250.7 g | 501% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 5301 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
