Seared Halibut Niçoise

Contributor
Seared Halibut Niçoise

Halibut Niçoise

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.

4
Servings
206
Calories Per Serving
Deliver Ingredients

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.

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
12g
18%
Sugar
2g
N/A
Saturated Fat
2g
9%
Cholesterol
50mg
17%
Protein
20g
40%
Carbs
5g
2%
Vitamin A
37µg
4%
Vitamin B12
1µg
19%
Vitamin B6
0.6mg
31.4%
Vitamin C
13mg
22%
Vitamin D
5µg
1%
Vitamin E
2mg
12%
Vitamin K
13µg
16%
Calcium
32mg
3%
Fiber
2g
7%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
6%
Iron
0.9mg
4.9%
Magnesium
37mg
9%
Monounsaturated
8g
N/A
Niacin (B3)
7mg
35%
Phosphorus
263mg
38%
Polyunsaturated
1g
N/A
Potassium
579mg
17%
Sodium
418mg
17%
Zinc
0.5mg
3.4%

Around the Web