Pan-Seared Halibut with Sun-Dried Tomato Tapenade

Pan-seared halibut fillets topped with a flavorful sun-dried tomato tapenade. A quick and easy weeknight meal that's packed with Mediterranean flavor.

Halibut is a firm, flaky fish that's perfect for pan-searing. The sun-dried tomato tapenade adds a burst of acidity and umami to the dish, making it a perfect balance of flavors. This recipe is inspired by the classic Italian dish, puttanesca, which is typically made with tomatoes, olives, capers, and garlic. We've adapted the recipe to use sun-dried tomatoes, which gives the tapenade a more intense flavor and a longer shelf life. This dish is sure to become a favorite in your weeknight repertoire.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Halibut fillets (4-6 ounces each)
• Salt and freshly ground black pepper
• Olive oil
• Sun-dried tomatoes (oil-packed)
• Capers
• Kalamata olives
• Garlic cloves
• Fresh basil

Instructions

1. Preheat a large skillet over medium-high heat.
2. Season the halibut fillets with salt and pepper.
3. Add olive oil to the skillet and gently place the halibut fillets in the skillet.
4. Cook for 3-4 minutes per side, or until the halibut is cooked through and flakes easily with a fork.
5. While the halibut is cooking, combine the sun-dried tomatoes, capers, olives, garlic, and basil in a food processor.
6. Pulse until the mixture reaches a coarse paste-like consistency.
7. Spoon the tapenade over the cooked halibut fillets.
8. Serve immediately.

Why It Works

• The combination of halibut and sun-dried tomato tapenade is a classic for a reason. The flavors complement each other perfectly.
• Pan-searing the halibut gives it a nice crust while keeping the inside moist and flaky.
• The tapenade is made with a variety of ingredients that add different flavors and textures to the dish.
• This dish is quick and easy to make, making it a great option for a weeknight meal.