Pan-Seared Halibut with Heirloom Tomatoes


Nutritive Information

Per Serving:

  • 170 calories
  • 11 g total fat (4 g saturated fat)
  • 47 g carbohydrate
  • 9 g dietary fiber
  • 39 g protein
  • 115 mg sodium.

Heirloom Tomato Topping
Per Serving:

  • 10 calories
  • 0 g total fat (0 g saturated fat)
  • 1 g carbohydrate
  • 0 g dietary fiber,
  • 0 g protein
  • 20 mg sodium.



  • Two 5 oz halibut fillets
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 tsp. fresh thyme, chopped
  • Juice of ½ lemon

Heirloom Tomato Topping

  • 1/2 lb. heirloom tomatoes, chopped (juices saved)(or sub regular tomatoes)
  • 1 tsp. fresh basil, chopped
  • 1 tsp. shallot, minced
  • 1 tsp. chives, chopped
  • 1 tsp. white balsamic vinegar (or sub regular balsamic)
  • 1/2 tsp. olive oil
  • Dash of salt
  • Black pepper, to taste


  • Combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, basil, and olive oil in a medium bowl. Season with salt and pepper and set aside.
  • Pat dry the halibut fillets with paper towels to remove extra moisture, and season with salt and pepper.
  • In a medium nonstick skillet, heat 1 tsp of olive oil over medium-high heat.
  • Add the halibut and cook until browned on the bottom (or skin has turned crispy), about 5 minutes.
  • Flip the fillets and add the butter, lemon and thyme to the skillet; spoon the liquid over the fillets as they cook, about 2 minutes longer.
  • Add farro and greens to plates.
  • Transfer the halibut to plates over the grains and greens, and finish by spooning 2 Tbsp of the the tomato mixture on top of each filet.


Halibut: 2 servings (4 oz each, when cooked), Heirloom Tomato Topping: 8 Servings

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