Seared Halibut Niçoise


For the Dijon vinaigrette

  • 1 Tablespoon  Dijon mustard
  •   Splash of red wine vinegar
  •   Salt and pepper, to taste
  • 2 Tablespoons  olive oil

For the halibut Niçoise

  • halibut steak, removed from bone and cut into four 4-ounce portions
  •   Salt and pepper, to taste
  • 1/4 Pound  haricots verts, stems removed
  • 1 Tablespoon  olive oil
  • 2 Ounces  cherry tomatoes
  • 1 Tablespoon  cured black olives, roughly chopped
  • lemon

For those of us who don't cook fish on a regular basis (and when we do, tend to stick to basics like tuna or salmon), the prospect can be a little intimidating. But that is no excuse to shy away from experimenting with a fish that is outside of your comfort zone.

Halibut is a lovely, flaky, mild white fish — a great base for bolder flavors. This recipe draws inspiration from Mediterranean flavors — sweet tomatoes, briny cured olives, fresh haricots vert, and tangy mustard vinaigrette. Healthy, easy weeknight dinner? Check.

Check out more Healthy and Hearty Halibut Recipes.


For the Dijon vinaigrette

In a small bowl, whisk together the mustard, red wine vinegar, and a little salt and pepper. Next, drizzle in the olive oil in a continuous stream, whisking all the while until fully incorporated. Make sure to taste and adjust according to personal taste. Set aside.

For the halibut Niçoise

Season the 4 portioned steaks with salt and pepper, and set aside.

In a medium pan, sauté the haricots vert in olive oil over medium-low heat for about 3-5 minutes. Next, add in the cherry tomatoes and chopped olives, and continue to cook for about 15-20 minutes. While the mixture cooks, be sure to toss occasionally, and as the cherry tomatoes start to blister, smash them gently to release the juice, creating a kind of rustic sauce. Mix in the juice of 1 lemon. When the sauce is ready, reduce heat to low.

When the sauce is ready, cook the halibut steaks in a large pan over medium-low heat, about 5 mintues on each side.

To plate, drizzle each steak with about a teaspoon of the vinaigrette, and top with some of the tomato-olive sauce and haricots vert.


Calories per serving:

205 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 48g 74%
  • Carbs 19g 6%
  • Saturated 7g 35%
  • Fiber 7g 28%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 33g
  • Polyunsaturated 6g
  • Protein 80g 160%
  • Cholesterol 200mg 67%
  • Sodium 519mg 22%
  • Calcium 123mg 12%
  • Magnesium 146mg 37%
  • Potassium 2,298mg 66%
  • Iron 3mg 19%
  • Zinc 2mg 14%
  • Phosphorus 1,051mg 150%
  • Vitamin A 149µg 17%
  • Vitamin C 53mg 88%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 28mg 140%
  • Vitamin B6 3mg 125%
  • Folic Acid (B9) 103µg 26%
  • Vitamin B12 4µg 75%
  • Vitamin D 19µg 5%
  • Vitamin E 9mg 47%
  • Vitamin K 50µg 63%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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