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Pan Seared Halibut with Fresh Tomatoes

Pan Seared Halibut with Fresh Tomato Sauce

Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Fish & Seafood, Main Course
Cuisine American
Servings 2 servings
Calories 323 kcal


  • 2 about 5 ounce each pieces of halibut filet, skin removed if present (or you could use cod, grouper or another white fish, cooking times may vary)
  • 1 tablespoon extra virgin olive oil
  • 1 ounce I used 2 slices from the package prosciutto, thinly sliced (also called a chiffonade)
  • 1 cup halved cherry tomatoes or other type of tomato diced (if you are making this in winter, use diced canned tomatoes)
  • A splash of white wine about ¼ cup
  • 1 tablespoon cold unsalted butter
  • ½ cup fresh basil torn
  • Salt and freshly ground pepper to taste


  • Pat the fish dry with paper towels and season with salt and pepper. 
  • Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.


Serving: 1gSodium: 214mgFiber: 1gCholesterol: 71mgCalories: 323kcalPolyunsaturated Fat: 10gSaturated Fat: 5gFat: 17gProtein: 34gCarbohydrates: 4g
Keyword fresh fish with fresh sauce, halibut with fresh tomato
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