Halibut with Jammy Tomatoes Recipe

Halibut with Jammy Tomatoes

Serves 2

Simple and elegant, this dish highlights a Pacific Northwest staple: Alaskan Halibut. Pair with jammy roasted tomatoes and a handful of microgreens for a quick and easy, one skillet, weeknight meal.


  • 1/4 cup microgreens, for garnish
  • 2 tablespoons extra virgin olive oil
  • 1 pint grape tomatoes
  • 1 tablespoon vegetable oil
  • Pepper, to taste
  • 2 halibut fillets (6 ounces each), skins removed
  • 1 teaspoon granulated garlic
  • Kosher salt, to taste


  1. Preheat oven to 400°F.
  2. Pat halibut dry with paper towels. Sprinkle both sides with garlic, salt, and pepper.
  3. Preheat a medium, oven-safe skillet over high heat. Once pan is hot, add oil.
  4. Carefully lay halibut into pan. Cook 4 to 5 minutes on one side until golden.
  5. Add tomatoes into pan around fish. Transfer pan to oven and cook 3 to 4 minutes more until a probe thermometer entered into the thickest part of fish reads 145°F. Remove pan from oven, remove fish from pan, and set aside to rest.
  6. Return pan to stove over high heat. Stir tomatoes once and season with salt and pepper. Cook 2 to 3 minutes until blistered and jammy.
  7. Place halibut on two plates. Surround with tomatoes and drizzle with olive oil. Top with microgreens.
  8. Cook’s Tips:
  9. Ask our fishmongers to remove the skin for you.
  10. To avoid splatter, make sure halibut is completely dry before placing in hot pan to sear. You can set it on a paper towel-lined plate in the fridge until ready to cook.
  11. A hot, well-seasoned, cast iron pan is a good choice for this recipe, but a pre-heated stainless steel pan will work as well.
  12. Grape tomatoes are packed with flavor and available year-round. During tomato season, consider substituting colorful heirloom cherry tomatoes!


Amount Per Serving (based on 2 servings)
Calories: 380
Saturated Fat: 3.5 g
Trans Fat: 0 g
Total Fat: 23 g
Cholesterol: 85 mg
Sodium: 150 mg
Carbohydrates: 16 g
Fiber: 2 g
Added Sugars: 0 g
Total Sugar: 3 g
Protein: 34 g
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