Pan-Seared Halibut with Beet Salad • Seafood Nutrition Partnership


6, 3.5 oz halibut fillets
salt and pepper to taste
6 Tbsp. olive oil, divided
4 medium sized beets
4 cups baby beet greens
1/4 cup red wine vinegar
1/4 cup tarragon, chopped
salt and pepper, to taste
Recipe by High Liner Culinary


1.Season fish with salt and pepper, to taste.
2.In a large flat skillet (do not use a ridged pan), pour olive oil, tilting pan to spread evenly. Warm over high heat, then add fish fillet. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness.
3.In a salad bowl, combine greens, tarragon and roasted beets.
4.In a small bowl, add olive oil and red wine vinegar, mix together and pour over salad.
5.Serve salad with halibut. Enjoy!

Look at those colours! Perfect to enjoy the tastes of the season, this pan-seared Halibut and roasted beet salad recipe from High Liner Culinary is restaurant-quality but surprisingly easy to make at home. A healthy and refined entrée that’s pure elegance.


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