Fresh Seafood

The city of Oso, WA and all the mudslide victims are in our thoughts and well-wishes.

Seared Halibut Niçoise

Posted on October 12, 2012 in Halibut Recipes, World Famous Recipes


4 person (s)


For the Dijon vinaigrette:

  • 1 teaspoon Dijon mustard
  • Splash of red wine vinegar
  • Salt and pepper
  • 2 tablespoons olive oil

For the halibut Niçoise:

  • 1 pound halibut steak, removed from bone and cut into four 8-ounce portions
  • Salt and pepper
  • 1/4 pound haricots vert, stems removed
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon cured black olives, roughly chopped
  • 1 lemon


For the Dijon vinaigrette:

In a small bowl, whisk together the mustard, red wine vinegar, and a little salt and pepper. Next, drizzle in the olive oil in a continuous stream, whisking all the while until fully incorporated. Make sure to taste and adjust according to personal taste. Set aside.

For the halibut Niçoise:

    • Season the 4 portioned steaks with salt and pepper, and set aside.
    • In a medium pan, sauté the haricots vert in olive oil over medium-low heat for about 3-5 minutes. Next, add in the cherry tomatoes and chopped olives, and continue to cook for about 15-20 minutes. While the mixture cooks, be sure to toss occasionally, and as the cherry tomatoes start to blister, smash them gently to release the juice, creating a kind of rustic sauce. Mix in the juice of 1 lemon. When the sauce is ready, reduce heat to low.
    • When the sauce is ready, cook the halibut steaks in a large pan over medium-low heat, about 5 mintues on each side.
    • To plate, drizzle each steak with about a teaspoon of the vinaigrette, and top with some of the tomato-olive sauce and haricots vert.

Recipe submitted by

Maryse Chevriere, The Daily Meal

Related Products
  • Wild Alaskan Halibut Steaks

    Product Weight (Fixed Pounds)

    $ 97.50

Shopping Cart


Please Wait...

Please leave a comment