Spanish Style Halibut
Dive into the vibrant flavors of the Mediterranean with this Spanish Style Halibut recipe—a harmonious blend of fresh halibut fillets simmered in a luscious tomato-based sauce infused with smoky paprika, garlic, and dry white wine. Tangy kalamata olives, briny capers, and a hint of red pepper flakes add layers of bold and savory notes, while a sprinkle of fresh parsley offers a bright, herbal finish. This one-pan dish is as easy as it is elegant, requiring just 15 minutes of prep and 30 minutes to cook, making it perfect for weeknight dinners or special occasions. Serve with crusty bread, rice, or roasted vegetables to soak up every last bit of the rich sauce, and don't forget the lemon wedges for a citrusy kick. This Mediterranean-inspired halibut recipe promises to transport your taste buds straight to the sunny coasts of Spain!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) halibut fillets
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 15-ounce can canned diced tomatoes
- 0.5 cup dry white wine
- 0.25 cup kalamata olives, sliced
- 2 tablespoons capers, rinsed
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges, for serving
Instructions
Pat the halibut fillets dry with a paper towel and season both sides with a pinch of salt and black pepper. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. 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 on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 4–5 minutes until softened.
Stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.
Pour in the diced tomatoes (along with their juices) and the dry white wine. Stir to combine.
Add the sliced kalamata olives, rinsed capers, and red pepper flakes. Return to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Return the halibut fillets to the skillet, nestling them into the tomato sauce. Spoon a little sauce over each fillet and cover the pan with a lid.
Reduce the heat to low and cook for 8–10 minutes, or until the halibut is opaque and flakes easily with a fork.
Sprinkle the dish with chopped parsley and adjust seasoning with additional salt and pepper if needed.
Serve the Spanish style halibut hot with lemon wedges on the side for a bright, zesty finish. It pairs wonderfully with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 22.0 g | ||
| Protein | 293.3 g | 587% | |
| Vitamin D | 119.1 mcg | 595% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6483 mg | 138% | |
*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.
