Halibut with Cherry Tomatoes Capers and Olives
Elevate your seafood repertoire with this vibrant and flavorful Halibut with Cherry Tomatoes, Capers, and Olives. Perfectly pan-seared halibut fillets are nestled into a Mediterranean-inspired sauce bursting with juicy cherry tomatoes, briny Kalamata olives, and tangy capers, all brightened with a splash of white wine and a sprinkle of fresh parsley. This one-pan recipe is as elegant as it is easy, making it an ideal choice for both weeknight dinners and special occasions. With just 15 minutes of prep and 20 minutes of cooking time, you'll have a healthy, restaurant-quality meal ready to impress. Serve with a squeeze of fresh lemon for a zesty finish and pair with crusty bread or a simple green salad to soak up every last drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Cherry tomatoes
- 0.5 cup Pitted Kalamata olives
- 2 tablespoons Capers
- 3 Garlic cloves, minced
- 0.5 cup White wine
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, cut into wedges
Instructions
Pat the halibut fillets dry with a paper towel, and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and sear for 3-4 minutes on each side until golden brown. Remove the fillets from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the minced garlic. Sauté the garlic for about 30 seconds, 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 Kalamata olives, capers, and white wine. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and let the mixture simmer for 5 minutes.
Return the halibut fillets to the skillet, nestling them into the tomato mixture. Cover the skillet and cook for an additional 5-7 minutes, or until the halibut is cooked through and flakes easily with a fork.
Remove the skillet from heat and sprinkle the dish with chopped parsley for a fresh, herby finish.
Serve the halibut with the tomato, olive, and caper mixture spooned over the top, alongside lemon wedges for squeezing. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.9 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 5310 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.
