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Pan-Seared Halibut with Roasted Heirloom Tomatoes


Pan-Seared Halibut with Roasted Heirloom Tomatoes is filled with the yummy pan-seared flavors of fresh lemon and thyme. Serve this dish with your favorite rice pilaf recipe or all it really needs is some delicious crusty bread for dipping. This recipe is perfect for feeding a crowd on any busy weeknight or party weekend, so try this recipe instead of your usual go-to.

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Rate this recipe 4.2/5 (15 Votes)


  • 2 tablespoons grapeseed oil
  • 1 (6-ounce) halibut fillet
  • 1 tablespoon salt
  • 1 tablespoon black pepper, cracked
  • 2 sprig fresh thyme
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 1/2 cup heirloom tomato, halved
  • 1 teaspoon garlic, chopped
  • 2 tablespoon Italian parsley, leaves freshly chopped


Servings 12
Preparation time 10mins
Cooking time 30mins


Step 1

In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper then add it to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce.

Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic, and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.


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