Wild Pacific halibut with tomatoes and garlic


  • 4 – 6-oz Wild Pacific Halibut fillets, skin removed (1.5 lb total)

  • 1 tsp – sea salt

  • ¼ tsp – black pepper

  • 2 Tbsp – olive oil

  • 1 – shallot, sliced thin

  • 2-3 – garlic cloves, sliced thin

  • 20 – cherry tomatoes, sliced in half

  • 1 tsp – fresh thyme, chopped

  • ½ cup – dry white wine

  • 1 Tbsp – cold butter


  1. Use paper towels to pat the Wild Pacific Halibut fillets completely dry – this will ensure even browning. Season the fish on both sides with sea salt and black pepper. Set aside.

  2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes.

  3. Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit in a single layer). Sear, without moving, for 3 to 4 minutes, until the edges of the fish are opaque. Flip and cook for another 2 to 4 minutes, just until the flesh begins to turn white and slightly separates into flakes.

  4. Remove the fish from the pan and cover tightly with foil to keep warm.

  5. Add shallot and garlic to hot pan and sauté until slightly brown.

  6. Add cherry tomatoes and toss for 2 minutes. Toss in the thyme and deglaze the pan with the white wine.

  7. Take the butter from the fridge and add it to the sauce. Then, either shake the pan to create small waves of sauce or gently whisk to scoop up the butter, and with continued shaking or whisking, you will see the butter disappear into the sauce. The sauce will slowly start to thicken.

  8. Taste the sauce and season with salt and pepper if necessary.

  9. Plate the halibut and top with the sauce.

share this recipe: