Pan Seared Halibut with Olive Tomato Vinaigrette and Olive Pasta Salad
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Recipe Intro From mastercheftd
@mastercheftd is dreaming up her favorite ways to enjoy Summer Staycation cooking with Pearls Olives! She used Pearls Specialties Sliced Kalamata Greek Olives for the Olive Tomato Vinaigrette to top this fresh pan-seared Halibut, and Pearls Specialties Pitted Medley Greek Olives for the Olive Pasta Salad. Both varieties of olives are picked at the peak of freshness for this flavorful yet simple recipe. Take a trip to the Mediterranean with these delicious flavors while staying safe and close to home.
Join in on the fun! How do you incorporate olives when you cook at home? Let us know and share your olive recipes or ideas by posting a photo, video or comment using #DreamOlive on social media. Pearls will be donating one meal to Feeding America for every tag, up to 200,000 meals, through November 30, 2020. Learn more here. Need more olive inspo? Click here!
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For the Halibut & Vinaigrette:
ingredients
- 1 pound halibut, cut into 4 portions
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1/4 cup sundried tomatoes, sliced
- 1/2 cup Pearls Specialties Sliced Kalamata Greek Olives
- 2 tablespoons Kalamata olive juice, from jar
- 1/2 lemon, juiced
- 1 tablespoon oregano, fresh
- 4 leaves fresh basil, chiffonade
- Chili flakes, as needed
Method
Step 1
Preheat the oven to 425˚F. Season fish with salt and pepper.
Step 2
Heat an oven proof saute pan to medium high, then add one tablespoon oil to coat. Lay fish in pan and brown on one side for about 3-4 minutes.
Step 3
Place fish into preheated oven and cook for an additional 3-4 minutes. Fish should reach an internal temperature of 145˚F.
Step 4
While fish is in oven make vinaigrette. Cover sundried tomato with hot water and allow to sit for 10 minutes to soften.
Step 5
In a small bowl, mix Pearls Specialties Sliced Kalamata Greek Olives, olive juice, lemon, oregano, basil and red pepper flakes until well combined. Once sundried tomatoes have softened, drain and discard liquid and add to the bowl with the olives. Adjust flavor with salt, pepper and chili. Set aside.
Step 6
Place fish on plate and spoon olive vinaigrette on top serve with Olive Pasta Salad (recipe below).
For the Olive Pasta Salad:
ingredients
- 1/4 cup white wine vinegar
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 cloves garlic, coarsely chopped
- 1/2 cup olive oil
- 1 teaspoon chili flakes
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1 cup Pearls Specialties Pitted Medley Greek Olives
- 1/2 red onion, thinly sliced
- 1 cucumber, cut into thin rounds
- 1/2 cup chickpeas
- 6 cherry tomatoes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1/2 pound (8 ounces) Isreali couscous, cooked to package directions
Step 1
In a small bowl, whisk together vinegar, mustard, garlic, olive oil, salt, pepper and chili.
Step 2
In a large bowl mix all remaining ingredients.
Step 3
Pour vinaigrette over pasta and toss. Adjust if needed with salt and pepper. Pasta can be eaten cold or room temperature.