Pecan Free Mediterranean Halibut with Olives
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Learn more →Ingredients
4 servings
- 4 halibut fillets (6 oz each), skin-on or skinless
- ¾ tsp fine sea salt, divided
- 3 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ cup pitted kalamata olives, halved
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 2 tbsp capers, drained
- ½ cup bone broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup fresh parsley, roughly chopped
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the halibut fillets dry with paper towels and season all over with 1/2 tsp of the salt.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the halibut fillets and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the fish reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
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