Being such a mild fish, halibut needs something to make it interesting! This recipe is much healthier than coating the fish with batter & deep frying. The juices are so good on a side of plain steamed rice. You can substitute with other types of fish or different kinds of tomatoes - just adjust the cooking times. If pearl onions aren't available, use a chopped red onion.
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- 1 1/2 cups grape tomatoes, cut in half,crosswise
- 12 white pearl onions, blanched and peeled
- 1/4 fluid ounce olive oil
- grated lime, juice and zest of
- 3 -5 sprigs fresh thyme
- coarse salt
- freshly cracked black pepper
- 1Preheat oven to 375 degrees F.
- 2Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
- 3Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
- 4Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
- 5Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side.
- 6Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
- 7Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
- 8Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.
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Nutritional Facts for Halibut With Roasted Grape Tomato Salsa
Serving Size: 1 (684 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 606.2
- Calories from Fat 162
- Total Fat 18.1 g
- Saturated Fat 2.5 g
- Cholesterol 130.5 mg
- Sodium 230.6 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 3.0 g
- Sugars 7.1 g
- Protein 86.9 g
The following items or measurements are not included:
limes, zest of