Skip to content



  • 2 halibut filets, 6 to 7 ounces each
  • kosher salt
  • black pepper
  • 1 Tablespoon olive or avocado oil
  • 1 shallot minced
  • 2 to 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1/2 Cup dry white wine
  • 1 Cup chicken broth, plus
  • juice of one orange
  • juice of one-half lemon
  • 1 can cannellini beans, rinsed and drained
  • 2 Tablespoons fresh chopped parsley, more for garnish
  • steamed spinach, optional
  • toast points, optional

*This post may contain affiliate links. See my privacy statement for details.

Confession time. Halibut is (well, should I say was) never my favorite fish. In fact, I believe this is the first time I have ever prepared it myself. That all changes. Especially now that I created this recipe for Pan Seared Halibut in a Spicy Tomato Broth. This recipe will definitely be on repeat. In fact, feel free to substitute halibut with any flaky white fish. Not only that, I could imagine this broth with clams and/or even shrimp. It’s that spectacular! In fact, the broth I make for my Clams with Sausage, is quite similar (minus the sausage, of course).

Halibut, in my opinion, is a cross between Chilean sea bass and cod. That’s just me. Halibut has the richness of the sea bass and the flakiness of cod. The taste is somewhat sweet with a beautiful mouth feel. Given the above, I would suggest about a six-ounce filet per person.

two bowls filled with pan seared halibut in a spicy tomato broth with spinach and toast


I would suggest that you prep the ingredients in advance. Once the halibut has been seared and placed in the oven, the sauce will come together rather quickly. Regrettably, I kind of screwed this up from the beginning. Honestly, I thought I did everything right to get the perfect sear, but realized that using a cast iron pan may not have been my best choice. The pan was oiled well and heated up perfectly. I even let the halibut rest as it was searing on the one side. To no avail, the fish kind of stuck to the bottom of the pan. So, I hurriedly switched things up. Got out my trusty non-stick pan and forged ahead.

Preheat oven to 350 degrees. Heat oil in a non-stick pan. Season the halibut filets with kosher salt and black pepper. Place the halibut in the pan and allow to sear nicely on one side without touching. Flip and repeat. Place pan in oven to finish. The finishing time in the oven will greatly depend on the thickness of the fish. For about an inch or so thickness, plan on about seven to eight minutes in the oven.


If you are super handy in the kitchen, you may be able to sear the halibut and create the sauce simultaneously. If not, have all of the ingredients for the sauce prepped and ready once you place the fish in the oven. In a pan, sauté the shallots and garlic for a minute or so. Add in the halved cherry tomatoes. Allow them to cook down for a few minutes. Season with kosher salt and black pepper. Pour in the white wine and a cup of the chicken broth. Sprinkle on the crushed red pepper. Squeeze in the orange and lemon juice. Cover and simmer for at least eight to ten minutes. Break down the tomatoes with a spoon as the mixture is simmering.

You may find, especially after you incorporate the beans, that you may need additional chicken broth. So, feel free to add more.

Add in the cannellini beans and fresh chopped parsley. Simmer for just a few additional minutes to heat them through.


As the halibut and spicy tomato broth are doing their thing, steam the spinach (I do this by just sautéing for a few minutes in a pan) and make the toast points. Do do this, cut a few slices of ciabatta, or whatever you have on hand, drizzle both sides with olive oil. Once fish is removed from the oven, heat to 450 degrees. Place bread slices on a pan and allow to brown on both sides. This will only take a few minutes.

To serve the Pan Seared Halibut in a Spicy Tomato Broth, ladle the broth into bowls. Yes, I got really lucky and found this amazing bowls at my local HomeGoods. Garnish one side of the bowl with the steamed spinach and toast. Place the seared halibut on top of the broth. Sprinkle everything with more fresh chopped parsley. I hope you enjoy this recipe for Pan Seared Halibut in a Spicy Tomato Broth! Definitely one of my new favs! If you love this recipe, you will also love my recipe for Baked Corvina with Tomatoes. Somewhat similar, but not the same!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A stainless steel pan of six butter poached lobster tails.

Butter Poached Lobster Tails

This Butter Poached Lobster Tails recipe offers a delectable combination of simplicity and sophistication. Imagine tender lobster meat, gently bathed in warm,

1 Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.