Halibut w/ Basil, Garlic, and Tomato

By • July 8, 2010 3 Comments

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Author Notes: My husband and I love fish and are constantly trying to find new ways to prepare it. This was inspired by our favorite restaurant in Lancaster, CA that shut down. They used chilean sea bass and caper berries but we just use what we have on hand. I like to serve this over orzo and garlicky sauteed spinach.April380

Serves 4

  • 4 halibut filets
  • 1 tablespoon extra virgin olive oil
  • 4 roma tomatoes, seeded and diced
  • 2 garlic cloves, sliced thin
  • 1/4 cup fresh lemon juice
  • 1/2 cup white wine
  • 1/4 cup fresh basil, chiffonade or chopped
  • salt and pepper to taste
  1. Season fish with salt and pepper
  2. In heavy skillet, heat olive oil over med-high heat
  3. Sear fish on each side, until golden color forms. Remove fish from skillet, set aside.
  4. Lower heat to medium. Add tomatoes and garlic, cook a few minutes (do not let garlic brown and bitter).
  5. Add wine and lemon juice. Let reduce by 1/3.
  6. Return fish to skillet, add basil. Cover and let cook until fish is cooked through.
  7. Serve over orzo and spinach. Garnish with lemon wedge and fresh basil to taste.

More Great Recipes: Halibut|Fish & Seafood|Entrees|Fish|Basil

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Comments (3) Questions (1)


9 months ago LVB

This is one of my favorite recipes for halibut. Had made the recipe several times with consistent results. The lemony garlic tomato sauce adds a lot of flavor and moistness to the fish.

Tonight instead of halibut (out of season), I used scallops and it was fantastic. My guests really enjoyed it! Scallops have never been a favorite seafood of mine, but I have found a new way to enjoy them. Be careful not to overcook the scallops.


about 1 year ago Jamie

Very tasty and easy to make. Followed it to a T with super fresh halibut. Yummy and healthy.


over 2 years ago Tarragon

Made this last night with grouper instead of halibut, used Jenny's oven method of roasting the fish before finishing it in the sauce. Wonderful, easy weeknight dish.