Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

The simplest meals are always the best! No fuss meals using the healthiest of ingredients like this Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes.  It couldn’t be easier.

The other day I felt like I my body was craving lots of fresh veggies.  Since I had a batch of baby tomatoes, a fresh container of spinach, arugula and roasted beets for a salad, and broccolini I knew exactly what I was going to prepare. The only thing in needed was some white fish.  I was maxed out on salmon already.  Plus the vibrant color of the spinach and tomatoes look best against white fish, in my opinion.

Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

After picking up my fish I went home and put everything together.

You might be wondering, why spinach pesto? I prefer it because it’s not bitter like basil pesto.  Plus it’s easier to find and less expensive and tastier to me.

Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

Whether you add the pesto to fish, chicken, pasta, even eggs, or as a dip for your bread, you can’t go wrong.  Quick and easy to prepare as well.

Roasting the tomatoes is done in a flash.  While the tomatoes are roasting you can pan sear the halibut.

What could be easier than that?

Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes

This healthy and vibrant colored Pan Seared Halibut with Spinach Pesto and Roasted Tomatoes takes just minutes to prepare,  It satisfies your tummy without leaving you feeling stuffed or bloated.  The perfect dish anytime of the year!

Ingredients:

  • 1 lb. fresh Halibut (cut in half)
  • Large container baby tomatoes
  • 5 oz container fresh spinach
  • Spinach Pesto
  • Extra-virgin olive oil
  • Salt & Pepper to taste

Directions:

  1. Spinach Pesto - prepare spinach pesto and set aside.
  2. Preheat oven to 425F degrees.
  3. On a sheet pan lined with heavy duty foil add tomatoes and drizzle with olive oil.  Mix to coat tomatoes.
  4. Rinse and pat dry halibut.  Sprinkle lightly with sea salt and freshly ground pepper.
  5. Heat a skillet, (I prefer non-stick) or cast iron with olive oil (approximately 1-2 Tbsp) on medium heat until you can see the oil heating up.
  6. Place tomatoes in the oven for approximately 20 minutes. They should be done just about the time the Halibut is finished cooking.
  7. Face side down add the halibut and let set until it gets golden brown, about 7-10 minutes (not burnt). With a spatula turn the halibut over and cook about 5-7 minutes longer until golden.
  8. Remove halibut from the skillet and place on individual plates.
  9. Top with a nice spread of spinach pesto, then using a slotted spoon top with roasted tomatoes and Serve!
  10. Enjoy!!!

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