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Pan-Seared Halibut with Cherry Tomatoes & Basil

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Simple and summery, pan-seared halibut with a sweet cherry tomato and basil sauce comes together in 30 minutes.

Two pieces of pan-seared halibut with cherry tomatoes and basil on a platter.

Fresh Pacific halibut is a seasonal splurge. It needs very little to enhance its flavor—in fact, it’s almost a sin to fuss too much with it. I like to prepare it simply: pan-seared until golden and crisp with a quick sauté of sweet, garlicky cherry tomatoes on the side. Depending on how long you cook the tomatoes, they can be firm and fresh or soft and jammy. I usually aim for somewhere right in between, but they’re delicious either way.

“I made this for dinner guests last night. Seriously, they thought they were eating at a 5-star restaurant. It was FANTASTIC! I”

Peg Reiter

What You’ll Need To Make Pan-Seared Halibut with Cherry Tomatoes & Basil

Halibut ingredients including tomatoes, red wine vinegar, and olive oil.

Pacific halibut is a firm, dense, and sweet white fish, available fresh from March into November. Avoid frozen halibut, as it tends to be dry. If you don’t have access to fresh halibut, another mild white fish like haddock, mahi mahi, sea bass, tilapia, or cod may be substituted.

Step-by-Step Instructions

In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper.

cherry tomatoes and seasoning in bowl

Toss to combine and set aside.

tossed cherry tomatoes and seasoning

Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

seasoning halibut with salt and pepper

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. It’s important that the pan is good and hot. If the fish doesn’t sizzle when you place it in the oil, take it out and give he pan another minute or two to heat up.

Place the fish, presentation-side down, in the pan. (Be sure not to crowd the pan, or the fish will steam instead of sear.)

pan-searing halibut on first side

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.

pan-searing halibut on second side

Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture.

cherry tomatoes in pan

Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes.

saucy cherry tomatoes

Stir in basil, then taste and adjust seasoning if necessary.

finishing cherry tomato sauce with basil

Serve the halibut filets with the cherry tomatoes spooned over top and alongside.

Two pieces of pan-seared halibut with cherry tomatoes and basil on a platter.

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Pan-Seared Halibut with Cherry Tomatoes & Basil

Simple and summery, pan-seared halibut with a sweet cherry tomato and basil sauce comes together in 30 minutes.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • 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

Instructions

  1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
  2. Season the halibut all over with ¾ teaspoon salt and ½ 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.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 263
  • Fat: 13 g
  • Saturated fat: 2 g
  • Carbohydrates: 4 g
  • Sugar: 2 g
  • Fiber: 1 g
  • Protein: 32 g
  • Sodium: 631 mg
  • Cholesterol: 83 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn-

    Would swordfish work for this recipe? Thanks!

    • — Kara on March 22, 2024
    • Reply
    • Yep 👍

      • — Jenn on March 22, 2024
      • Reply
  • The result is a simple yet elegant main course that’s perfect for gatherings with friends. This delightful dish combines the freshness of Pacific halibut with the vibrant flavors of sweet cherry tomatoes and aromatic basil. The use of a thermometer and cooking the halibut to precisely 130 degrees adds an extra layer of perfection to this dish. The balance of flavors and textures is nothing short of culinary brilliance. Bravo! 🌟🐟🍅🌿

    • — Curt on February 10, 2024
    • Reply
  • This was so simple yet delicious. I couldn’t get halibut so used tilapia. There was some tomato basil mixture left over so I put it on a fried egg sandwich the next morning. Amazing. Thank you!

    • — KT on December 8, 2023
    • Reply

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