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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
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