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Pan Seared Halibut with Fresh Seasonal Vegetables

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish, Seafood
Cuisine: American
Servings: 4


  • 4 6 oz. Halibut fillets
  • ¾ pound thin green beans trimmed
  • 1 pint cherry or grape tomatoes
  • 1 yellow heirloom tomato
  • 24 small purple potatoes
  • 4 scallions chopped
  • 2 tbsp prepared Pesto sauce
  • olive oil
  • salt & fresh ground pepper


For the Vegetables

  • Place potatoes and green beans in a medium saucepan and add water to cover; season with salt. ( salt helps to keep the green and purple colors vibrant). Bring to a boil, reduce heat and let simmer until potatoes and green beans are tender.(approx 5 min.)
  • Remove from heat and plunge potatoes and green beans into a bowl filled with cold water and ice ( also to help keep colors vibrant and stops the cooking process)
  • Meanwhile cut cherry tomatoes in half, and dice heirloom tomato, set all vegetables aside.

For the Sauce

  • Add Pesto sauce with just enough olive oil to make it a "pourable" consistency, set aside.

For the Fish

  • In a large skillet heat 1 Tbsp oil in medium-high heat. Brush each side of the Halibut with a light coating of olive oil, season with salt and pepper.
  • Cook fish in skillet with skin side down until skin is very crisp (approx 4 min.) Turn fish and cook until just cooked through ( approx. 2 min more) . Remove skin with a fork (optional) and transfer fish to a plate.

Just prior to serving (prepare while fish is cooking)

  • Heat 1 tsp of olive oil in a medium pan over medium high heat, add the chopped scallions, and tomatoes, cook for just a couple of minutes until scallions are soft and tomatoes are lightly cooked. Add potatoes and green beans to pan and heat to desired temeurature.


  • After transferring the fish to a plate, spoon vegetable mixture around the fish and drizzle fish and vegetable with the pesto/olive oil mixture. Season with additional salt and pepper to taste and add chopped scallions as a garnish if desired.