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
Scale
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