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For a quick, delicious, and healthy meal idea, try Pan-Seared Halibut. Searing gives the halibut a light, golden crust while the peppers and olives add lots of flavor and bright, juicy colors. The whole meal comes together in 30 minutes or less.
If you love fish and seafood, this easy Pan-Seared Halibut is a gem to keep in your back pocket. Halibut cooks quickly and easily, and it tastes so great with a pile of colorful bell peppers punctuated with green olives.
It’s an ideal summer dinner, rich in nutrition but light enough to keep you going. And if you’re having guests over, nothing could be easier for the host. Cut all the bell peppers and onions in advance to cut down in prep, and then pour some wine while friends and family hang out in the kitchen while you cook. It’s easy, casual, and delicious.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Halibut: Halibut is a large flat fish and could be one of 3 types of species that fall under the name “halibut.” It’s a sweet, mild-tasting white fish with a firm texture. Seek out wild-caught pacific halibut is possible; it is managed in a sustainable way and responsibly harvested.
Step-by-step instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup. Season halibut filets with salt and pepper on all sides.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add halibut and sauté until golden brown on one side, about 3 to 5 minutes.
- Flip filets and continue to sauté until cooked through, about 3 to 5 minutes longer (halibut should register 145 degrees in the thickest part of the filet on a digital thermometer). Transfer filets to prepared baking sheet and place in oven to keep warm.
- Return the pan to medium-high heat, add onion and sauté 1 minute. Add bell peppers and continue to sauté until the vegetables are softened, about 3 to 5 minutes.
- Add the tomatoes, olives, and thyme, then add lemon juice and stir or whisk to pull up any browned bits and fond from the bottom of the pan. Simmer until the flavors have blended, about 2 minutes longer. Season to taste with salt and pepper.
- Serve the halibut with the peppers and pan sauce.
Recipe tips and variations
- Yield: This recipe makes 4 generous servings, 1 fillet with vegetables and sauce.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Make ahead: The best served immediately. Peppers and onions can be sliced a day ahead of time and stored in an airtight container in the refrigerator.
Recipe FAQs
What is known as halibut could be one of 3 possible types of large flat fish. It’s a sweet, mild-tasting white fish with a firm texture.
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Pan-Seared Halibut with Peppers and Olives
Ingredients
- 4 (6-ounce) halibut fillets (see note 1)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 small onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 (14-ounce) can diced tomatoes
- 1/2 cup pimento-stuffed green olives sliced
- 2 teaspoons chopped fresh thyme
- 1/4 cup fresh lemon juice
Instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup. Season halibut filets with salt and pepper on all sides.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add halibut and sauté until golden brown on one side, about 3 to 5 minutes.
- Flip filets and continue to sauté until cooked through, about 3 to 5 minutes longer (halibut should register 145 degrees in the thickest part of the filet on a digital thermometer). Transfer filets to prepared baking sheet and place in oven to keep warm.
- Return the pan to medium-high heat, add onion and sauté 1 minute. Add bell peppers and continue to sauté until the vegetables are softened, about 3 to 5 minutes.
- Add the tomatoes, olives, and thyme, then add lemon juice and stir or whisk to pull up any browned bits and fond from the bottom of the pan. Simmer until the flavors have blended, about 2 minutes longer. Season to taste with salt and pepper.
Notes
- Halibut: Halibut is a large flat fish and could be one of 3 types of species that fall under the name “halibut.” It’s a sweet, mild-tasting white fish with a firm texture. Seek out wild-caught pacific halibut is possible; it is managed in a sustainable way and responsibly harvested.
- Yield: This recipe makes 4 generous servings, 1 fillet with vegetables and sauce.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
- Make ahead: The best served immediately. Peppers and onions can be sliced a day ahead of time and stored in an airtight container in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.