Halibut Steak on Sautéed Green Beans and Cherry Tomatoes

Halibut Steak on Sautéed Green Beans and Cherry Tomatoes

✨ Introduction

This dish brings together a tender, flaky halibut steak seared to golden perfection and served over a vibrant bed of sautéed green beans and juicy cherry tomatoes. With lemon, garlic, and fresh herbs to elevate the flavors, it’s a light yet satisfying meal full of clean ingredients and summery brightness — ready in under 30 minutes!

⏱ Time Overview

• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: ~25–30 minutes
• Servings: 2

Ingredients

For the Halibut:

2 halibut steaks (about 6 oz each, skin-on or off)

Salt and freshly ground black pepper

1 tbsp olive oil or butter

1 clove garlic, minced

1/2 lemon (zest and juice)

Fresh thyme or parsley, for garnish

For the Sautéed Veggies:

2 cups green beans, trimmed

1 cup cherry tomatoes, halved

1 tbsp olive oil

1 clove garlic, minced

Salt and pepper to taste

Optional: a splash of balsamic vinegar or lemon juice for finishing

Instructions

Step 1: Cook the Green Beans & Tomatoes

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add green beans and sauté for 3–4 minutes.

Add garlic and cherry tomatoes; cook another 3–4 minutes, stirring occasionally, until green beans are tender-crisp and tomatoes are soft.

Season with salt, pepper, and a splash of lemon juice or balsamic if desired. Set aside and keep warm.

Step 2: Sear the Halibut

Pat halibut steaks dry and season both sides with salt and pepper.

Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.

Add garlic and halibut; sear for 3–4 minutes on each side (depending on thickness), until golden brown and just cooked through (internal temp should reach 130–135°F).

In the final minute, squeeze fresh lemon juice over the fish and sprinkle with zest. Remove from heat.

Step 3: Plate and Serve

Divide the sautéed veggies between two plates.

Top with halibut steaks and garnish with fresh thyme or parsley.

Serve with lemon wedges on the side.

Tips

Don’t overcook the halibut — it should flake easily but stay moist.

Add a dollop of pesto or herbed butter for a flavor boost.

Swap halibut for cod, sea bass, or salmon if needed.

❓ Frequently Asked Questions

Q: Can I use frozen halibut steaks?

A: Yes! Just make sure to thaw them fully in the refrigerator and pat them dry before searing. Excess moisture can prevent a good sear.

Q: What other fish can I use if I don’t have halibut?

A: Cod, sea bass, grouper, or mahi-mahi are great alternatives. Look for firm, flaky white fish that holds up to pan-searing.

Q: How do I know when halibut is cooked through?

A: Halibut is done when it’s opaque and flakes easily with a fork. Internal temperature should reach 130–135°F (54–57°C) for moist, juicy results.

Q: Can I add other vegetables?

A: Absolutely. Zucchini, asparagus, bell peppers, or even baby spinach tossed in at the end would work well with the base of green beans and cherry tomatoes.

Q: How can I keep the halibut from sticking to the pan?

A: Use a nonstick skillet or well-seasoned cast iron pan, and make sure the pan is hot before adding the fish. Let the fish cook undisturbed for a few minutes before flipping.

Q: What can I serve with this dish?

A: Great pairings include:

• Herbed quinoa or couscous
• Garlic mashed potatoes
• Lemon rice pilaf
• Crusty sourdough bread
• A crisp white wine like Sauvignon Blanc or Pinot Grigio

Q: Is this recipe suitable for a low-carb or keto diet?

A: Yes, it’s naturally low in carbs. Just skip any added balsamic or starchy side dishes if you’re being strict.

Nutrition (Per Serving, approx.)