1 rating

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.

Calories Per Serving


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


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.