November 21st, 2024
Recipes
Pan-Seared Halibut with Tomato and Celery
Valentina P
- Difficulty
•
- Time 20"
Moist and flakey pan-seared halibut with a juicy tomato and celery leaf topping. This quick and easy fish recipe is simple enough for a weeknight and yet delicious enough for guests.
How To MakeDiet Type: Paleo
Shopping List
- 2 (5 ounce) halibut fillets
- 1/2 cup cherry tomatoes, halved
- 1/2 cup celery leaves (found at the top of center of a celery heart)
- 2 tablespoons shallot or red onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- salt and pepper, to taste
Instructions
- Step 1: Heat 1/2 tablespoon of the olive oil in a frying pan over medium-high heat. Once hot, add the halved tomatoes, sliced shallots, and garlic. Season with salt and pepper and cook for 2 minutes, or until the garlic is fragrant and the tomatoes have begun to soften. Add in the celery leaves, stir until wilted, and transfer to a bowl.
- Step 2: Rub the fish fillets with the remaining 1/2 tablespoon of olive oil and season generously with salt and pepper.
- Step 3: Heat the pan back up over medium-high heat and add the fish fillets (skin-side facing up). It should sizzle when it touches the pan. Cook for 4 minutes, without moving it. Flip the fish and cook for another 3 minutes, or until fully cooked throughout. Note: A thick fillet over 1.5 inches may need an extra minute or so to cook.
- Serve: Plate the fish and top with the warm tomato topping. Drizzle with olive oil and enjoy.
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Pan-Seared Halibut with Tomato and Celery
PT20M 2 (5 ounce) halibut fillets 1/2 cup cherry tomatoes, halved 1/2 cup celery leaves (found at the top of center of a celery heart) 2 tablespoons shallot or red onion, thinly sliced 1 tablespoon extra-virgin olive oil 1 garlic clove, minced salt and pepper, to taste Gluten Free Paleo Low-Carb 2 Servings
Ingredients:
