Pan Seared Halibut with Roasted Heirloom Tomatoes

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons grapeseed oil

Four 6-ounce halibut fillets

1 tablespoon salt

1 tablespoon cracked black pepper

2 sprigs fresh thyme

1 lemon, juiced

1 tablespoon olive oil

1 1/2 cups halved heirloom tomatoes

1 teaspoon chopped garlic

2 tablespoons freshly chopped parsley leaves


  1. In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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