Crusted Black Olive-Pine Nut Halibut and Roasted Heirloom Tomatoes

  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 15 minutes


1can (6 ounce) pitted California Ripe Black Olives, drained
2/3cup sundried tomato pesto
1/3cup pine nuts
6 (6 to 7-ounce) skinless halibut fillets
1teaspoon kosher salt
1teaspoon coarsely ground black pepper
3tablespoons olive oil
1 pint small heirloom tomatoes, halved
1tablespoon finely chopped thyme leaves
5cups arugula
3tablespoons balsamic vinaigrette


  1. Preheat oven to 425F.
  2. In a food processor, add black olives.  Pulse several times until very finely chopped.   In a medium bowl, combine black olives, sundried tomato pesto and pine nuts until well mixed.
  3. Place halibut fillets on a work surface.  Season with salt and pepper on both sides.  In an extra-large nonstick, ovenproof skillet, heat olive oil over medium-high heat.  When oil is hot, add fillets.  Cook 3 to 4 minutes, until fillets release easily from the pan.  Flip fillets; add tomatoes and thyme to the skillet (around the fillets).  Transfer skillet to the oven; roast until fish is opaque and flakes easily with a fork,  6 to 7 minutes.
  4. Arrange fillets on a large serving platter; spoon roasted tomatoes over fish.  If desired, serve with arugula tossed with balsamic vinaigrette.
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