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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
If you’re searching for a recipe that satisfies a seafood craving, look no further than this Mediterranean Halibut!
Seafood is the preferred animal protein of the Mediterranean diet due it it’s high essential fatty acid content, so it’s only natural that this halibut be served with a Mediterranean-inspired sauce and toppings.
Another reason to eat fresh seafood is because Heinen’s has the freshest selection in the Midwest. In fact, much of their seafood is flown in direct overnight, meaning it is swimming in the Pacific Northwest, Hawaii or Boston one day and in our stores the next. Learn more about Heinen’s Direct Overnight Program.
You could easily use any white fish for this dish, but the slightly sweet and mild flavor and firm texture of a fresh halibut fillet is the perfect canvas for bold and briny Kalamata olives, capers and lemon.
Prepared in one pan in 30 minutes and served over pre-cooked rice for a time-saving shortcut, there’s never been a better reason to fill up on fish.
Why You’ll Love This Recipe
- It’s Flavorful and Good for You. There’s a reason the Mediterranean diet recommends two servings of seafood per week. It’s loaded with essential fats, making it one of the most nutritious animal proteins you can eat! Halibut is also relatively mild in flavor, making it the perfect base for flavor-packed Mediterranean-inspired ingredients.
- It’s Made in One Pan. Cooking seafood doesn’t have to be complicated. This dish calls for cooking the halibut, sauce and toppings in the same pan, which means less cleanup for you!
- It’s Versatile. Not a fan a halibut? Not a problem! You could easily use cod or any other white fish you prefer. Heinen’s expert fishmongers are happy to provide a recommendation based on your preferences.
- Cook time:
- 15min
- Prep time:
- 15min
- Total time:
- 30min
- Servings:
- 3
Ingredients
- 3 8 oz. fresh skinless halibut fillets
- 3 Tbsp. Heinen’s extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/3 cup Heinen’s pitted Kalamata olives
- 2 Tbsp. Heinen’s capers and brine
- 2 cups cherry tomatoes, halved
- Juice of ½ lemon
- 1 tsp. fresh oregano, chopped
- 2 packs Heinen’s pre-cooked rice
- Salt and pepper, to taste
Instructions
- Season the halibut on both sides with salt and pepper.
- Add the olive to a large non-stick skillet over high heat.
- Once the oil begins to lightly smoke, add the halibut and cook for 3-4 minutes, or until browned.
- Flip the fish and cook for an additional 2 minutes.
- Set the halibut aside. In the same pan over medium heat, add the garlic and cook for 30-45 seconds.
- Add the olives, capers and tomatoes and sauté for 3-4 minutes.
- Finish by mixing in the lemon juice, oregano, salt and pepper.
- Place the halibut back in the tomato mixture to heat up.
- Add the halibut to the top off the cooked rice and finish with the tomato-Kalamata relish.
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