Skip to content

follow us!

Code: 20POUNDS for 25% when you order any 20 pound box

No Subscription Necessary

Free Shipping in USA

Frozen Delivery Guaranteed

Alaska Halibut with Cherry Tomatoes and Basil

Alaska Halibut with Cherry Tomatoes and Basil

'Tis the season for fresh Halibut, juicy tomatoes, and an abundance of basil! This trio is full of flavor and fresh summer vibes. When you don't have time to sweat and grind away in the kitchen but still crave an elegant and satisfying meal - choose Halibut! This combo of in season ingredients is quick and easy and levels up dinner in no time. 

Alaska Halibut with Cherry Tomatoes and Basil

Servings: 4           Prep Time: 5 minutes        Cook Time: 10 minutes

Author: Alaska Seafood Institute

Halibut with lemon and tomatoes

Ingredients

  • 4 (6 oz portions) Popsie’s Alaska Halibut (or Sockeye salmon) 
  • 1 tbsp mixed white and black peppercorns
  • Coarse kosher salt
  • 1 tbsp pure olive oil
  • 20 cherry tomatoes
  • 1 cup lightly packed whole fresh basil leave
  • Orange or lemon wedges, for accompaniment

Directions

    Step 1: Prep Halibut

    • Preheat the oven to 350°F. Crush the peppercorns using the bottom of a heavy skillet on a clean work surface or pulse in a spice grinder until just cracked. Set aside.
    • Season top side of Halibut with salt and pepper to your liking.

      Step 2: Cook Halibut

      • Heat the tablespoon of oil in a 12-inch heavy-duty ovenproof skillet over medium-high heat until shimmering. Add the fish, pepper-side down, and cook, without moving, until a crust has formed, 3 to 4 minutes. Using a spatula, turn the Halibut over to skin side down. Scatter the tomatoes and basil leaves in the pan around the fish. Transfer to the oven and cook until the fish is firm, about 4 additional minutes. Remove the skillet to a rack to cool slightly and let the fish set.

      Step 3: To Serve

      • Serve immediately with orange or lemon wedges on the side. Plate to your liking. Add rice, salad, or pasta for a more substantial dish.

      Leave a comment

      Please note, comments must be approved before they are published