Seared Halibut Niçoise Recipe


Nutrition

Cal/Serving: 205
Daily Value: 10%
Servings: 4

Low-Carb, Low-Sodium
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat12g18%
Saturated2g9%
Trans0g0%
Carbs5g2%
Fiber2g7%
Sugars2g0%
Protein20g40%
Cholesterol50mg17%
Sodium131mg5%
Calcium30mg3%
Magnesium37mg9%
Potassium574mg16%
Iron1mg5%
Zinc1mg3%
Phosphorus263mg38%
Vitamin A400IU8%
Vitamin C13mg22%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg4%
Niacin (B3)7mg35%
Vitamin B61mg31%
Folic Acid (B9)26µg6%
Vitamin B121µg19%
Vitamin D5µg1%
Vitamin E2mg12%
Vitamin K13µg16%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

5
Ratings2

INGREDIENTS

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 :

  • 1 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
  • 1 lemon

DIRECTIONS

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.

Recipe Details

Servings: 4

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1 Comments

bogwart's picture

"1 pound halibut steak, removed from bone and cut into four 8-ounce portions"

Good trick. Do you have the recipe that shows us how to turn 16 ounces into 4*8 ounce portions?

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