
- Prep time:
- 15min
- Total time:
- 15min
- Servings:
- 4
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