Name: Pan-Fried Pacific Halibut with Tapenade and Greek Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6-ounce) fillets Pacific halibut; Salt and freshly ground black pepper; High-heat cooking oil; ¼ cup store-bought olive tapenade; 4 cups of greens (arugula, romaine, baby kale, spinach, or mixed greens); ½ cup cucumber, diced; ½ cup tomato, diced; ¼ cup red onion, diced; ¼ cup parsley, roughly chopped; ¼ cup feta cheese, crumbled or diced; ¼ cup kalamata olives; ¼ cup jarred artichoke hearts; 2 tablespoons extra-virgin olive oil; Juice of 1 lemon; 2 tablespoons red wine vinegar

A Fresh Seafood Salad with Mediterranean Flair

This Mediterranean-inspired recipe for seared Pacific halibut enhances a lean, high-protein fillet of white fish with healthy fats from olives and olive oil. Olive tapenade is a delicious complement to the mild flavor of Pacific halibut and provides a rich source of monounsaturated, heart-healthy fats. The fish is served alongside a vegetable-rich Greek salad, featuring a simple homemade dressing of olive oil, red wine vinegar, and lemon juice for a light and fresh low-carb meal.

About Brooke Scheller, DCN, CNS:

Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.

Print Recipe

Pan-Fried Pacific Halibut with Tapenade and Greek Salad

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

10 minutes

Total time

30 minutes

Yield

2 servings

Ingredients

2 (6-ounce) fillets Pacific halibut
Salt and freshly ground black pepper
High-heat cooking oil
¼ cup store-bought olive tapenade
4 cups of greens (arugula, romaine, baby kale, spinach, or mixed greens)
½ cup cucumber, diced
½ cup tomato, diced
¼ cup red onion, diced
¼ cup parsley, roughly chopped
¼ cup feta cheese, crumbled or diced
¼ cup kalamata olives
¼ cup jarred artichoke hearts
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tablespoons red wine vinegar

Instructions

1. Heat a medium skillet over medium-high heat. Meanwhile, use a tea towel or paper towel to pat halibut dry, then season both sides with salt and pepper.

2. When skillet is hot, add just enough high-heat cooking oil to cover bottom. Once oil begins to shimmer, carefully place halibut fillets into pan. Cook undisturbed for 3 to 4 minutes depending on thickness of fillet. Flip when fillet releases easily from skillet with the help of a fish spatula.

3. When cooking second side, divide tapenade evenly atop the two fillets. Allow to cook for 3 to 4 more minutes. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork. Add an extra minute or two of cook time if needed. Transfer to a plate when fish is desired doneness.

4. In a large mixing bowl, combine greens, cucumber, tomato, onion, parsley, feta, olives, and artichoke hearts.

5. In a small bowl, whisk together olive oil, lemon juice, and vinegar, as well as salt and pepper to taste. Drizzle over salad and toss until well combined.

6. Transfer salad to a serving platter. Serve the halibut alongside or atop salad and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pan-Fried Pacific Halibut with Tapenade and Greek Salad

A Fresh Seafood Salad with Mediterranean Flair

Pan-Fried Pacific Halibut with Tapenade and Greek Salad

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