Tuscan Seared Halibut

Tuscan Seared Halibut

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1 tablespoon olive oil

  • 1 (8 oz.) whole fennel, chopped

  • 1 cup red onions, chopped

  • 1 (15 oz.) can cannelini beans, drained and rinsed

  • 1 can Lindsay® Ripe Pitted Olives, cut into wedges

  • 2 teaspoons lemon juice

  • Kosher salt and ground black pepper to taste

  • 4 (6 oz.) boneless, skinless halibut fillets

  • 1 tablespoon chopped rosemary

Cooking Directions

  1. Heat 1 1/2 teaspoons olive oil in a large sauté pan over medium-high heat. Add fennel and onions and cook for 3-4 minutes stirring occasionally until golden brown and tender.

  2. Pour into a large mixing bowl, toss with cannelini beans, olives and lemon juice, season to taste with salt and pepper and set aside.

  3. Heat remaining oil in sauté pan over medium high heat. Add halibut fillets, season with rosemary, salt and pepper and cook for 3-4 minutes on each side until browned and cooked through.

  4. Serve on top of white beans.


  • Calories431
  • Fat11g
  • Protein47g
  • Cholesterol54mg
  • Total Carbs35g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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