3 ratings

Organic Alaskan Halibut of the Garden

Organic Alaskan Halibut of the Garden

This dish is great to serve as a main course. It's healthy and light, perfect for those looking for a healthy, hearty meal. 


  • 2 organic bacon sliced, diced
  • 6 Ounces organic Alaskan halibut
  • 1 Tablespoon grapeseed oil
  • 3 Tablespoons organic butter, divded
  • 1 organic yellow squash, cut in half-moon slices
  • 1 medium size organic tomato, cut into 8 pieces
  • 1 Cup cooked organic entils
  • 1/2 organic shallot, minced
  • 1 Tablespoon fresh organic tarragon, chiffonade
  • 1 Tablespoon red-wine vinegar
  • 3 Tablespoons olive oil
  • Salt and pepper, to taste


Cook bacon until crispy. Remove from pan and set aside. In a small bowl, place tarragon, shallot, red-wine vinegar, salt, and pepper. Mix well. Whisk in olive oil slowly. Set side until ready to use. Add salt and pepper to both sides of the halibut. Place in a clean pan with some grapeseed oil.

Sear on both sides. Remove from heat and add 2 teaspoons butter to pan. Place halibut in a 325-degree oven to finish cooking for 3-4 minutes.

Meanwhile, in another pan place butter and melt on medium-high. Place squash, add salt and pepper in pan and sear the outside. Cook for about 2 minutes. Add tomatoes to the pan. Add more salt and pepper. Add bacon and oregano to the pan. Mix well. Turn off heat. 

Place lentils on the bottom of a serving platter. Top with squash and tomato mixture. Place halibut on top. Drizzle small amount of pan drippings on fish. Drizzle vinaigrette over fish and vegetables.

Serve. Enjoy!