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Pan-Seared Halibut with Tapenade

Pan-Seared Halibut with Tapenade
Pan-Seared Halibut with Tapenade
Prep time:
Total time:


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


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


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

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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