Pan-Seared Halibut With Spring Vegetables

Nutritional Information

  • Serves: 4

  • Serving size: 1 fillet, 2/3 cup vegetables

  • Calories: 371

  • Fat: 20g

  • Carbs: 15g

  • Protein: 30g


  • 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


  1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Pat halibut fillets dry; sprinkle evenly on both sides with black pepper and 1/2 teaspoon of the salt. Add fillets to skillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillets registers 140°F, 4 to 5 minutes per side. Transfer to a plate; cover to keep warm.

  2. Wipe skillet clean; add 1 tablespoon of the oil. Add asparagus and leek; cook over medium-high, stirring often, until asparagus begins to soften and leek is tender, about 3 minutes. Add bell pepper and lemon zest; cook, stirring often, until bell pepper softens, 1 to 2 minutes. Add peas, butter, and remaining 1/2 teaspoon salt; cook, stirring often, until butter melts and peas are warmed through, about 1 minute.

  3. Spoon about 2/3 cup vegetables onto each of 4 plates; top with 1 fillet. Drizzle evenly with remaining 1 tablespoon oil; sprinkle with parsley. Serve hot.


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