This Pan Seared Halibut in a Spicy Tomato Broth is a light, yet satisfying seafood dinner that looks elegant enough for entertaining, but is simple enough for a weeknight meal. Tender, flaky halibut is lightly dredged and pan-seared until golden before finishing in the oven, then served over a vibrant broth made with sweet cherry tomatoes, garlic, white wine, citrus, cannellini beans, and fresh spinach. Every spoonful is packed with bright Mediterranean-inspired flavors that perfectly compliment the mild, buttery fish.
The flavorful broth is truly the star of this dish. As the tomatoes soften, they create a naturally rich base that is balanced with fresh orange and lemon juice for brightness. Creamy cannellini beans make it hearty enough for a complete meal, while baby spinach adds freshness and color. Serve with crusty bread to soak up every last drop.
Why You Will Love this Easy Halibut Recipe
- Perfectly Cooked Halibut: Lightly dredging the fish creates a delicate golden crust, while finishing it in the oven keeps the center moist and flaky.
- Restaurant-Quality Dinner: This beautiful seafood dish comes together with simple ingredients, but tastes like something you would order at your favorite coastal restaurant.
- Bright, Fresh Flavors: Sweet tomatoes, citrus, garlic, white wine, and herbs create a broth that’s rich, without feeling heavy.
- Complete Meal in One Bowl: Cannellini beans and spinach transform the broth into a satisfying dinner with very little extra work.
Ingredient Substitutions
- Halibut: Cod, grouper, sea bass, mahi-mahi, or snapper all work well.
- Chicken stock: Seafood stock or vegetable broth can be substituted.
- White wine: Replace with additional chicken stock plus a splash of white wine vinegar or lemon juice.
- Cannellini beans: Great Northern beans or butter beans are excellent alternatives.
- Spinach: Baby kale or Swiss chard can be used instead.
- Orange juice: Adds subtle sweetness, but can be omitted if preferred. Replace with a little extra chicken stock.
How to Prepare Pan Seared Halibut in a Spicy Tomato Broth
- Preheat the oven to 375°F (190°C).
- Pat the halibut dry with paper towels. Lightly season both sides with a small pinch of salt.
- In a shallow plate, combine the flour, cornstarch, ¼ teaspoon salt, ½ teaspoon black pepper, garlic powder, and paprika.
- Dredge each halibut filet in the flour mixture, shaking off any excess.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the halibut for about 2 minutes per side until lightly golden. The fish should not be fully cooked.
- Transfer the fish to a pan and place in the oven. Bake for 6-8 minutes, depending on the thickness of the filets, until the fish flakes easily with a fork.
- Add a small drizzle of olive oil to the same pan, if needed.
- Add the garlic and cook for about 30 seconds.
- Stir in the cherry tomatoes. Season with the remaining salt, black pepper, and crushed red pepper flakes. Cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Add the chicken stock, orange juice, and lemon juice. Simmer for 5-7 minutes until the broth slightly reduces.
- Stir in the cannellini beans and baby spinach. Cook just until the spinach wilts and the beans are heated through.
- Stir in the chopped parsley.
- Divide the broth among shallow bowls. Place a halibut filet over each serving and spoon a little more broth over the fish.
- Garnish with additional fresh parsley and serve with lemon wedges.
How to Serve and Store
- Serve this Pan Seared Halibut in a Spicy Tomato Broth alone, or with steamed rice, buttered orzo, and/or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat the broth gently over medium-low heat until warmed through, then add the halibut just long enough to heat, without overcooking.
- Freezing is not recommended since the fish can become dry and the spinach loses its texture.
Frequently Asked Questions
Yes. Completely thaw the fish in the refrigerator, then pat it very dry before dredging and cooking.
The fish should easily flake with a fork and reach an internal temperature of 145°F (63°C).
It’s no overly spicy, as one teaspoon of crushed red pepper flakes gives the broth a pleasant warmth. For more heat, simply add extra crushed red pepper flakes to taste.
Yes. The broth can be prepared up to one day ahead. Reheat gently before adding freshly cooked halibut.
More Easy Fish Recipes to Love
The lightly pan-seared halibut develops a beautiful golden crust before finishing in the oven, while the spicy tomato broth comes together in the same pan for incredible flavor. Sweet cherry tomatoes, garlic, white wine, fresh citrus, creamy cannellini beans, and baby spinach create a broth that’s hearty enough to enjoy on its own yet light enough to let the halibut shine. Serve with plenty of crusty bread to soak up every last spoonful.
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Pan Seared Halibut in a Spicy Tomato Broth
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Pan Seared Halibut in a Spicy Tomato Broth is an easy seafood dinner with flaky halibut, tomatoes, spinach, cannellini beans, and fresh citrus.
Ingredients
For the Halibut:
- 2 (6-7 ounce) halibut filets
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/3 cup all-purpose flour
- 1 tablespoon cornstarch or rice flour
- Lemon wedges, for serving
For the Spicy Tomato Broth:
- 2 garlic cloves, minced
- 1½ cups cherry tomatoes, halved
- 1 teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1⅓ cups chicken stock
- Juice of 1 orange
- Juice of ½ lemon
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 3 ounces baby spinach
- 1 tablespoon chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the halibut dry with paper towels. Lightly season both sides with a small pinch of salt.
- In a shallow plate, combine the flour, cornstarch, ¼ teaspoon salt, ½ teaspoon black pepper, garlic powder, and paprika.
- Dredge each halibut filet in the flour mixture, shaking off any excess.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the halibut for about 2 minutes per side until lightly golden. The fish should not be fully cooked.
- Transfer the fish to a pan and place in the oven. Bake for 6-8 minutes, depending on the thickness of the filets, until the fish flakes easily with a fork.
- Add a small drizzle of olive oil to the same pan, if needed.
- Add the garlic and cook for about 30 seconds.
- Stir in the cherry tomatoes. Season with the remaining salt, black pepper, and crushed red pepper flakes. Cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Add the chicken stock, orange juice, and lemon juice. Simmer for 5-7 minutes until the broth slightly reduces.
- Stir in the cannellini beans and baby spinach. Cook just until the spinach wilts and the beans are heated through.
- Stir in the chopped parsley.
- Divide the broth among shallow bowls. Place a halibut filet over each serving and spoon a little more broth over the fish.
- Garnish with additional fresh parsley and serve with lemon wedges.
- ENJOY!
Notes
- Cornstarch or rice flour creates a crispy coating.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Choose halibut filets that are similar in thickness for even cooking.
- Fresh parsley adds brightness right before serving.
- The broth can be made slightly thicker by simmering a few extra minutes before adding the spinach and beans.
- Try not to overcook the fish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! 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!
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!
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