Halibut with Chopped Olive Salad

2015-11-24 18.17.43

This was a favorite of ours from The Flat Belly Diet cookbook, however I did take the liberty of making some of my own changes.  I added in some chopped up sundried tomato, and omitted the basil.  I also cooked the fish in the sous vide instead of pan roasting.  I find either sous vide or oven roasting easier than pan roasting, especially with a thicker piece of fish.

Here is the recipe as it appears in the book:

Serves 4:

  • 20 pitted large black olives, chopped
  • 20 pitted kalamata olives, chopped
  • 1/2 roasted pepper, finely chopped
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped fresh basil
  • 2 tsp balsamic vinegar
  • 5 tsp olive oil
  • 4 halibut fillets (6 oz each)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  1.  Combine the olives, roasted pepper, onion, basil, vinegar, and 3 tsp of olive oil in a bowl and set aside.
  2. Heat the remaining 2 tsp oil in a large nonstick skillet over medium-high heat.  Sprinkle the fish with the salt and pepper and cook for 4-5 minutes per side, or until the fish flakes easily with a fork.  Serve each piece of fish topped with 1/4 of the olive mixture.

2 thoughts on “Halibut with Chopped Olive Salad

    1. YES! Coat the fish lightly in olive oil, then salt and pepper to taste. You can also get creative with different spice rubs if you want. Place the fish in a pyrex baking dish and put it in the oven at 350. Cooking times will depend on how thick your fish is. Thinner fillets can cook for 10 minutes or so, but a thicker steak might take as long as 20 minutes. Get a kitchen thermometer so you can measure the internal temperature of the fish. Minimum internal temperature should be at least 120 depending on how well done you like your fish. You can go as high as 145 if you like your fish well done. I find most fish, especially ones like Salmon get too dry if you cook them that long.


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