Pan-Seared Halibut with Tapenade

Flaky, tender halibut is served topped with tapenade and olives in this easy and fast recipe.

Ingredients:

Four 6-oz halibut fillets
Salt and freshly ground black pepper
2 tablespoons Heinen’s olive oil
1/4 cup tapenade, more or less to taste
Minced parsley
12 Kalamata olives, pitted
Lemon slices as garnish

Preparation:

1. Season the fish fillets with salt and pepper.

2. Heat oil in large skillet over medium-high heat.

3. Add fish fillets and cook until opaque in center, about 3 to 4 minutes per side, depending on thickness. If the fillets are thicker than 1-inch, cover pan and cook another 3 minutes. The fish should flake when pulled apart with a fork.

4. Transfer fish to warm serving plates. Top each with a generous smear of tapenade a sprinkle of parsley and a scattering of olives and lemon slices.

Recipe created by Chef Carla Snyder  l  Click here to print this recipe