Located in Seattle’s Famous Pike Place Market

Seared Halibut With Summer Succotash

Seared Halibut With Summer Succotash
  • lunch
  • entrée
  • 4 servings
  • 30 minutes


  • 1 Lbs Fresh Halibut - 2 Steak Cut
  • 1 Ea Corn – Yellow or White- Kernels Removed
  • 1 Ea Carrot – Medium Diced
  • 1 Ea Fennel Bulb – Medium Diced
  • 1 Red Bell Pepper - Diced
  • 1 tsp Fennel Seeds
  • 1 tsp Salt
  • ½ tsp Black Pepper Whole
  • 4 Garlic Cloves – Thin Sliced
  • Avocado Oil for Cooking


  1. Preheat oven to 400.
  2. Using a spice grinder combine salt, black pepper, and fennel seed. Grind until it is a fine dust.
  3. Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.
  4. Heat Avocado Oil in Deep Sautee Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.
  5. Gently place Halibut into pan and sear about 3-4 minutes. (Fish is ready to flip when you jiggle the pan and the fish moves.)
  6. Once the first side is nicely seared remove, from pan onto a plate.
  7. Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.
  8. Once fragrant, add Halibut on top of Succotash, sear side up and place in over to finish cooking. About 6-8 minutes – the fish will be opaque and flaking.
  9. Remove from oven, plate and enjoy!

Serves 4-5

Recipe by Seattle Chef Joe.

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