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Roasted Halibut Niçoise

by Deanna Williams
Total 45 minutes
Active 30 minutes
Serves 2
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Fresh, spring halibut pan-seared and finished in the oven over a bed of salad greens with potatoes, green beans and tomatoes roasted in shallot vinaigrette. Finish with a poached egg and tempenada. Enjoy!

Ingredients

Shallot Vinaigrette

  • 1 shallot (diced small)
  • 2 tbsp seasoned rice wine vinegar
  • 1 tbsp olive oil
  • Fresh ground black pepper

Roasted Vegetables

  • ½ lb baby potatoes
  • ¼ lb green beans
  • 1 heirloom tomato (sliced)

Kalamata Tempenada

  • ¼ cup kalamata olive (pitted and halved)
  • 1 tsp brine from kalamata olives
  • ½ garlic clove (minced)
  • 1 tbsp olive oil
  • Squeeze of lemon juice
  • Fresh parsley (chopped fine)

Halibut & Salad

  • 2 halibut steaks
  • 2 tbsp unsalted butter (melted)
  • 1 small zucchini (sliced)
  • 2 cups salad greens
  • 2 eggs

Directions

  • Preheat oven to 425°F
  • Make the shallot vinaigrette: combine diced shallot and seasoned rice wine vinegar to a bowl and let stand for 20 minutes. Add olive oil and season with fresh ground black pepper
  • Meanwhile, boil baby potatoes until fork-tender. About 10-15 minutes
  • Toss the cooked potatoes, green beans, and heirloom tomato with the shallot vinaigrette and place on a baking sheet
  • Season the halibut steaks with salt and pepper while heating a cast iron skillet over medium heat
  • Add enough olive oil to generously coat the bottom of the skillet and once hot, add the halibut steaks. Cooking on each side until it loosens from the pan. About 3-4 minutes on each side
  • Note: If you're increasing the servings, be sure to cook the halibut in batches - too much fish in one pan will create too much water and steam the fish instead of crisping the edges
  • While the fish is cooking, bring a small saucepan of water to a gentle boil to poach the eggs. To make this easier, I recommend cracking and placing each egg in a small bowl until it's ready to cook
  • When the halibut is crispy, place the steaks onto the baking sheet and roast everything for 3-4 minutes. Baste the fish with some butter and then continue roasting until golden brown. About 4-5 more minutes
  • While the fish and veggies are finishing off, your water should be at a rolling boil - take a slotted spoon and start twirling the water until you have a steady whirlpool going
  • Place the eggs, one at a time, into the water and keep swirling until the whites are cooked
  • Scoop out with slotted spoon and set aside
  • Prepare plates with salad greens and raw zucchini
  • Top with halibut steak, roasted veggies, a spoonful of tempenada and a poached egg. Enjoy!