Pan-Seared Halibut with Cherry Tomatoes & Basil

Pan-Seared Halibut with Cherry Tomatoes & Basil

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Simple and summery, this pan-seared halibut with sweet cherry tomatoes, garlic, and fresh basil comes together in 30 minutes.


  • 1 pint cherry/grape tomatoes, halved (preferably mixed colors)
  • 2 medium garlic cloves, minced
  • 1 teaspoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 4 (6-ounce) skinless halibut filets (or other mild white fish)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh chopped basil


  1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  2. Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.
  4. Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in basil, then taste and adjust seasoning if necessary.
  5. Serve the halibut filets with the cherry tomatoes spooned over top and alongside.
  6. Serve With: Perfect Couscous

Source: Jenn Segal Once Upon A Chef – Pan-Seared Halibut with Cherry Tomatoes & Basil