You are here: Home » Recipes » Crusted Black Olive-Pine Nut Halibut and Roasted Heirloom Tomatoes Crusted Black Olive-Pine Nut Halibut and Roasted Heirloom Tomatoes Recipe by miamia03 Yield 6 servings Prep 15 minutes Cook 15 minutes PrintEmail Ingredients 1 can (6 ounce) pitted California Ripe Black Olives, drained2/3 cup sundried tomato pesto1/3 cup pine nuts6 (6 to 7-ounce) skinless halibut fillets1 teaspoon kosher salt1 teaspoon coarsely ground black pepper3 tablespoons olive oil1 pint small heirloom tomatoes, halved1 tablespoon finely chopped thyme leaves5 cups arugula3 tablespoons balsamic vinaigrette Instructions Preheat oven to 425F. 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. 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. Arrange fillets on a large serving platter; spoon roasted tomatoes over fish. If desired, serve with arugula tossed with balsamic vinaigrette.