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Seared Halibut with Berry Compote and Roasted Vegetables

Seared Halibut with Berry Compote and Roasted Vegetables

Looking for a new way to prepare fish this summer? You're going to love this showstopper halibut topped with a fresh strawberry compote and served with tender baby potatoes and asparagus.

This post is written in partnership with Well•Pict.

It’s rare to find a truly great weeknight meal that looks and tastes like it could be served at your next dinner party!

This halibut is one such recipe, and it is particularly wonderful during the height of strawberry season (now!)

The game plan: Because halibut cooks up so quickly, you’ll simply roast the potatoes and asparagus while you prep the strawberry compote and sear the fish, and you can have dinner on the table in less than an hour.

How to Make a Quick Compote

Chopped sweet strawberries are simmered in red wine, balsamic vinegar and a touch of honey to become an easy, sophisticated condiment for the tender fish.

Well•Pict berries were an obvious choice for this recipe because they’re always juicier, sweeter, and fresher than other berries in the supermarket.

Can I Make the Compote Ahead of Time?

Yes, you can make this compote in advance, storing it in the fridge for up to 2 weeks.

As it sits in the refrigerator, the compote will become a bit less vibrant in color. If you want to keep the vivid pop of red from the strawberries, just make the compote without adding in the second batch of chopped strawberries. Cool and refrigerate it. Before serving your stored compote, warm it on the stove, and then add in the fresh strawberries at that time.

Choosing Your Veggies

The nice thing about this recipe is you can swap up the vegetables based on what’s in season where you live. While we love asparagus and potatoes with the halibut, you could easily roast broccoli, Brussels sprouts or carrots instead.

For the potatoes, mixed marble potatoes are nice because they’re small in size and cook quickly. That said, you can easily use fingerling potatoes, or even larger potatoes cut down to a similar size. Just makes sure the potatoes are roughly 1-inch in size, no matter what sort of potato you use.

Roasting Perfect Veggies, Every Time

Roasting vegetables is a great way to use and enjoy your produce year-round. The only trick: some veggies take longer to cook than others, so here we’re staggering the cooking by roasting the potatoes first for 15 minutes before adding the asparagus.

How to Cook Halibut

Halibut is a white, flaky fish that’s pretty simple to prepare. Make sure your pan is super hot when you put the fish filets in to sear so the edges get a nice, caramelized brown exterior. This will result in super flavorful exterior while ensuring the inside of the fish is moist and tender.

Seared Halibut with Berry Compote and Roasted Vegetables Recipe

This recipe is adapted from Well•Pict.


For the halibut and vegetables:

  • 1 1/2 pounds mixed marbled potatoes, halved lengthwise
  • 1 pound asparagus, tough ends trimmed away
  • 6 tablespoons extra virgin olive oil, divided
  • 4 6-ounce boneless halibut filets
  • Salt and ground black pepper

For the compote:

  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 1/2 cups Well•Pict strawberries, coarsely chopped


1 Preheat oven: Heat oven to 425° F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

2 Roast the veggies: In a large bowl, toss potatoes with 2 tablespoons olive oil and a generous sprinkle of salt and pepper. Turn potatoes out onto the prepared baking sheet and roast for 15 minutes, or until golden brown.

While the potatoes are roasting, place the asparagus in the same bowl that the potatoes were in and drizzle with 1 tablespoon of olive oil. Generously sprinkle with salt and pepper. After the 15 minutes roast time for the potatoes, remove pan from oven, and push potatoes to one side of the pan with a heatproof spatula.

Add the asparagus onto the other side of the baking sheet. Place the pan back in the oven and roast for an additional 12-15 minutes (depending on thickness of stalks), or until asparagus and potatoes are tender.

3 Make the compote: While the veggies are cooking, place the wine, vinegar, honey, and 3/4 cup of the strawberries in a medium pot over medium-high heat. Simmer for 10-15 minutes, or until mixture has been reduced by half.

The liquid will still be thin. Add the reserve 3/4 cup of strawberries to the warm compote and set aside.

4 Cook the halibut: Pat the halibut dry with paper towels and season with salt and pepper on both sides.

In a large nonstick skillet, warm the remaining 3 tablespoons olive oil over medium-high heat until shimmering — you want the pan really hot before adding the halibut. Sear the fish for 3-5 minutes on one side. Then flip and cook for an additional 5 minutes (although this will vary depending on thickness of filet), or until the center of the fish springs back when you touch it. It should also flake easily with a fork.

5 Serve: Serve halibut with a side of roasted potatoes and asparagus, and a generous spoonful of compote.

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Grilled Halibut with Roasted Vegetables

One of our favorite things about summer is grilling and fresh, seasonal produce. Add in a delicious piece of Halibut and you have a meal!


For the Sauce:
3 finely grated cloves of garlic
½ teaspoon of finely grated fresh ginger
½ cup of finely minced green onions
¼ cup of finely minced fresh cilantro
¼ cup of soy sauce
1 teaspoon of fish sauce
2 tablespoons of sunflower or sesame oil

For the Fish and Vegetables:
1 ½ pound fresh halibut fillet, skinned and boned
3 tablespoons of sunflower oil
3 ears of shucked corn
2 seeded and thickly sliced red bell peppers
1 bunch of scallions
1 thickly sliced yellow squash
½ pound of picked green beans
3 tablespoons of sunflower oil
Kosher salt and fresh cracked pepper to taste


1. Sauce: combine all ingredients together in a bowl until combined. Chill before serving.

2. Fish and Vegetables: Preheat the grill to medium-high heat.

3. Coat the fish on all sides with 1 tablespoon of olive oil and salt and pepper. Set aside.

4. Coat the vegetables on all sides with the remaining 2 tablespoons of oil, salt and pepper.

5. Place the fish and vegetables onto the grill. Cook the fish for 4-6 minutes before flipping over. If it is still sticking to the grill, cook it longer until it freely pulls away from the grates. The total cooking time for the fish and vegetables is 12-14 minutes.

6. Remove everything from the grill. Trim the corn and combine with other vegetables.

7. Serve the fish over top of the vegetables and drizzle on the soy-scallion sauce.

Recipe created by Chef Billy Parisi l Click here to print this recipe

Pan Seared Halibut with Roasted Vegetables

Often people feel like they can over serve fish during the warmer months as it’s a favourite for a gorgeous, light lunch. Whether it’s a juicy Nicoise salad or delectable salmon and vegetables, it’s known among chefs and food bloggers that fish is mainly prepared in summer.

As I love eating fish all year round, I have decided to come up with a delicious halibut recipe that is worthy of the coziest of winter nights, filled with warmth and seasoned roasted winter vegetables.

Halibut is the largest of all flatfish and is available mostly in steaks, fillets and cutlets. Its a firm, meaty white flesh has a delicious flavour when cooked lightly with olive oil. For the best results in the recipe, you will need to use Pacific Halibut Steaks .

This meal is the perfect winter warmer and something the whole family will enjoy both preparing and eating. Find a detailed recipe below:

Recipe: Seafood

Time: 15 Minutes Prep and 45 Minutes Cook

4 6 oz. Halibut fillets
24 small new potatoes

5 sliced medium carrots
4 chopped white onions

1 peeled medium butternut squash

salt & fresh ground pepper

  1. Preheat the oven to 375°F and chop all of the vegetables into 1-inch sized pieces.
  2. Once chopped, place the new potatoes, carrots, onions, parsnips and butternut squash into a large roasting pan. Season with the olive oil, thyme, rosemary, salt and fresh ground pepper.
  3. Place the vegetables in the oven and roast for 45 minutes (or until they start to become chargrilled).
  4. About 30 minutes into the vegetables are roasting , you can begin to prepare the fish. In a large skillet pan, heat around 1 tablespoon of olive oil at a medium temperature. Lightly brush each side of your Halibut steaks with a thin coating of olive oil, then lightly season them with the salt and pepper.
  5. Once seasoned, place the halibut into the heated skillet with the skin side facing down. Wait until the skin is nice and crisp – approximately 4 minutes – then turn to cook on the other side. When cooking the second side, it should only need around 2 minutes more to be cooked through.
  6. If needed, remove the skin with a fork (optional) and transfer to four plates.
  7. To make a sauce that accompanies the halibut, mix the 2 tablespoons of pesto with 1 teaspoon of olive oil and place in small ramekins alongside the halibut.
  8. Once the vegetables have roasted, sprinkle with one last seasoning of rock salt and serve with the fish and pesto sauce. Alternatively, the vegetables can be served ‘family style’, where everyone serves up their own at the dinner table.

Do you love eating fish dishes in winter? Which are your favourite? Let me know if you try this recipe and don’t forget to share your photos with me on social media!

Pan-Seared Halibut with Roasted Ratatouille

Simplicity is a tenet of Provencal cooking, so is knowing just how to combine the simple ingredients into something that is greater than the sum of its parts. Alain Ducasse’s cookpot of vegetables is the ratatouille that dreams are made of. Roasted tomatoes and onions add rich and deep layers of flavor to eggplant and zucchini that only vaguely resemble any dish of stewed ratatouille I have ever tasted.

  • Author: Kathleen Korb
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Category: Main course
  • Method: Pan Sear
  • Cuisine: California


1 small onion, thinly sliced
5 tablespoons extra-virgin olive oil, divided
1 teaspoon anchoïade (anchovy paste) or 2 anchovies, minced
2 small zucchini (about 8 ounces ), sliced ½ inch thick
1 small eggplant (about 8 ounces ), diced
1 pound tomatoes, seeded and chopped (or whole cherry tomatoes)

2 tablespoons tomato paste
2 cloves garlic, minced
5 sprigs fresh oregano, plus extra for garnish
3 sprigs thyme
½ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon pepper
Fresh basil, chopped

4 (6-ounce) fillets of firm white fish (local halibut, red snapper or dorado)


First, make the ratatouille

In a medium ovenproof skillet,sauté onion in 1 tablespoon olive oil until soft and starting to caramelize, about 15 minutes.

Add the paste or anchovies and cook until melted into the onion.

Meanwhile in a small bowl, combine 3 tablespoons olive oil, the tomato paste, garlic, herbs, chili flakes, salt and pepper. Whisk and taste for seasoning. The mixture should be well seasoned as it will flavor all the vegetables.

In a large mixing bowl, combine the caramelized onions, zucchini, eggplant and tomatoes. Add the sauce to the vegetables and toss until evenly coated.

Transfer the vegetables back to the skillet and cook until the vegetables are hot and just starting to cook. Transfer to oven and roast for 45–60 minutes, stirring the vegetables once halfway through. The vegetables should be browned, and the sauce dark and rich. Stir in a handful of basil and oregano. Season to taste with salt and pepper. Keep warm in the oven.

In a nonstick skillet, heat the remaining 1 tablespoon olive oil. Salt and pepper the fish fillets. Cook on one side until golden in color, 3-5 minutes. Flip and cook for about 3 minutes on the second side, until just cooked through.


  • 4 tablespoons extra-virgin olive oil, divided
  • 4 (6-oz.) skinless halibut fillets
  • 3/4 teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 8 ounces fresh asparagus, trimmed and cut into 1-in. pieces (2 cups)
  • 1 cup thinly sliced leek (from 1 medium [4 oz.] leek)
  • 1 cup sliced yellow bell pepper (from 1 medium [8 oz.] bell pepper)
  • 1 teaspoon lemon zest (from 1 small lemon)
  • 1 cup frozen baby sweet peas, thawed
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 396
  • Fat 22g
  • Satfat 6g
  • Unsatfat 15g
  • Protein 35g
  • Carbohydrate 13g
  • Fiber 4g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 640mg
  • Calcium 5% DV
  • Potassium 22% DV

Pan Seared Halibut

A few days ago, my husband stopped by our favorite seafood shop to purchase some fresh fish. They had fresh halibut so I prepared pan-seared halibut for dinner. Halibut is so delicious.

Off the Hook Seafood Market sells fresh seafood and the fishmonger will give you tips on the best way to cook the fish.

We usually buy fresh salmon and shrimp from Off the Hook, but this time around, my husband purchased some halibut fillets. I had never cooked Halibut at home, so I was excited, to say the least. I decided to make pan-seared halibut because it’s quick, easy and I love a good sear on my fish.

Halibut is a member of the right-eyed flounder family. I don’t like to call any creature ugly, but this thing is one ugly, scary-looking flatfish. Both eyes are on one side.

It’s a good thing this fish is cleaned and filleted before I ever lay eyes on it. That goes to show you that the old adage is true. You can’t judge a book by its cover applies to fish as well.

When it comes to halibut, there are two types – Atlantic and Pacific. Currently, the Atlantic Halibut is depleted, so you need to avoid Atlantic Halibut and go for the Pacific. Our halibut was flown down from Alaska.

When it comes to taste, Pan-Seared Halibut tastes amazing. It’s a lean fish with mild (absolutely no fishy taste) sweet-tasting white flesh. Because it’s so lean, be careful not to overcook halibut.

Halibut Nutritional Facts

  • Great source of omega 3
  • High in vitamin B12
  • Low in cholesterol
  • High in protein, selenium, niacin, phosphorus, magnesium
  • Low calorie

Pan-Seared Halibut

Add light olive oil to a large skillet over medium-high heat. Season Halibut fillets with salt and pepper. I add a touch of cayenne pepper because I like a little spice. Sear the fillets for 3-4 minutes on each side. Do not overcook!

I like to serve pan-seared Halibut with roasted vegetables or Oriental Ramen Broccoli Salad. Add a bit of homemade tartar sauce and I’m good to go.

With its tender and slightly sweet flesh, halibut makes an excellent choice for fish tacos. And fish tacos aren&rsquot complete without some slaw!

This colorful and crunchy side adds freshness and zing to halibut tacos. If you like it a little sweeter, add in some honey. Prefer some extra spice? Add chilies into the mix.

This dish will work well as a simple side or as a topping for the tacos.

The creamy dressing and crunch of the vegetables will be a pleasant contrast to the tender fish. Perfect with a Corona and some lime!

Seared Halibut and Vegetables over Udon

My Seared Halibut and Vegetables over Udon is a simple Asian fish entrée that is not only full of flavor but is extremely nutritious, low in calories and heart healthy! Alaskan wild halibut stars is my Seared Halibut and Vegetables over Udon recipe which is flavor enhanced with Thai red chili sauce and umami Korean soy paste. Ginger and Gochugaru, Korean red pepper flakes give a depth of heat to this dish that benefits circulation it’s a gentle heat, not a spicy one. I chose organic green beans and asparagus to compliment the halibut but a broccoli or bok choy and carrot combination would be a great choice as well! Use the vegetables you have on hand for that matter use the fish you have on hand, just keep the sauces and spices for all the flavor and health benefits they offer! Serve my Seared Halibut and Vegetables over Udon with rice if you prefer and don’t forget a good glass of Riesling or maybe a cup of warm sake. Yum!

Note: these ingredients can be adjusted to accommodate the amount of servings

2-3 tablespoons organic sesame oil

1-2 organic green onions, chopped

1 inch fresh ginger, peeled and thinly sliced

1 teaspoon Thai red chili sauce

1 teaspoon Korean soy paste

1/2 teaspoon Korean red pepper flakes, Gochugaru

1/2 cup barely steamed organic green beans, cut in half

1/2 cup barely steamed organic asparagus, cut in 2 inch pieces

1-2 4 ounce halibut portions

Cooked Udon noodles or rice for serving

In a medium frying pan, heat the oil to medium high

Add the onions and ginger

Stir in the chili sauce, soy paste and the Korean pepper flakes

Place the halibut portions in the middle of the pan and sear each side for a couple of minutes, basting with the pan sauce

Add a dash of sake to the pan

Add in the organic vegetables

Serve my Seared Halibut and Vegetables over Udon noodles or rice. Delicious with a dry Riesling or warm sake, Enjoy and stay healthy!

1. Heat oven to 400 degrees F. Make the vinaigrette: In a medium bowl, whisk together the rice vinegar, soy sauce, fish sauce and lime juice, then whisk in 1 1/2 tablespoons of the olive oil and the sesame oil. Add the scallion, chopped cilantro and ginger, and stir to combine.

2. Generously salt the halibut fillets and sprinkle them with white pepper. In a medium oven-proof skillet, heat the remaining olive oil over medium-high heat until very hot but not smoking. Add the halibut fillets, skin-side up. Let them sear undisturbed for 4 minutes, then use a spatula to carefully turn them. Let them cook 2 1/2 minutes, then transfer the skillet to the oven for 3 minutes.

3. While they're finishing in the oven, give the vinaigrette a stir and spoon it onto two plates. Remove the fish from the oven, transfer the the fillets to the plates, and garnish with cilantro leaves, if desired. Serve immediately.

Pan-Seared Halibut with Mushrooms & Brussels Sprouts

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My favorite fish to cook is halibut, hands down! This crowd-pleasing white fish is firm, meaty in texture, and extremely versatile in options for cooking methods. This recipe is one of my new favorite ways to cook halibut. Enjoy!

  • Course:Main Dish
  • Cuisine:Gluten Free
  • Servings: Serves 4

Halibut is a flatfish in the right-eyed flounder’s family it’s a firm, white fish with a mild flavor, an excellent option for anybody that generally don’t eat fish but want to add to their diet. Halibut live and feed on the ocean’s bottom, considered an eating fish and a sport fish.

Step by step guide on how to cook Pan Roasted Halibut with lemon herb Beurre-Blanc. Now gather your equipment, and let’s start cooking.

My favorite pan to sear Halibut is a Non-Stick Fry Pan from All-Clad, Non-Stick Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

Searing Halibut

Step 1. Preheat a non-stick pan on medium-high heat with olive oil. Season salt and pepper halibut. Sear until Halibut gets golden brown, approximately 4-5 minutes on each side.

Step 2. Basted in butter and thyme until crispy brown, Then take off the heat.

Make Tartar Style Mashed Potato

Step 1. Fold ingredients into mashed potatoes, Season to taste.

Make Lemon Beurre Blanc

Step 1. In a small saucepan on medium to low heat, mix the lemon juice, vermouth or white wine, and shallot. Bring to a slow boil and then turn to low heat.

Step 2. Remove the pan from heat and, using a whisk, beat in 1 stick of butter and then another stick. Once the reduction is tempered with the first 2 pieces of cold butter. Place back on low heat, whisk in remaining butter, one stick at a time, making sure the sauce emulsifies and doesn’t break-down.

Step 3. Take off heat, mix in salt and pepper to taste, and fold in chives as garnish.