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Pan-Seared Halibut with Tapenade

February 28, 2018
Pan-Seared Halibut with Tapenade
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

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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