Seared halibut recipe with fire roasted tomato sauce and basil leaves.

Seared Halibut in Fire Roasted Tomato Sauce, Olives and Capers by Afrim Pristine

  • 4 Servings

Ingredient List

  • 1 pc halibut 8oz ideally fresh, but frozen if fresh not available
  • ‎2 cups Muir Glen™ fire roasted tomatoes
  • 3 whole caper berries
  • basil sprouts
  • flaked salt and freshly cracked pepper to taste
  • olive oil
  • lemon wedge


  1. In a medium sized saucepan, put a few tablespoons olive oil and gently coat pan with the olive oil. Turn heat to medium high
  2. Coat the skin side of the halibut with a touch of olive oil, flaked salt and freshly cracked pepper‎.
  3. Once the olive oil in the pan is slightly bubbling, place halibut skin side down. Cook skin side for about 7 minutes or until golden brown.
  4. While halibut is cooking skin side down, coat the other side with olive and season with salt and pepper.
  5. Flip over and cook for another 4 minutes, then let rest for 2 minutes.
  6. In another medium sized sauce pan, cook the Muir Glen Fire roasted Crushed Tomatoes for 5-6 minutes on medium high heat or until the sauce reduces by a third, season with salt and pepper.
  7. Plate the tomatoes and place cooked fish on top, garnish with Basil leaves and whole caperberries. Squeeze fresh lemon onto the fish.