This Pan Seared Halibut with White Beans and Gremolata will soon become one of your all-time favorite meals! Flaky, tender pan-seared white fish on a bed of sauteed garlic, onions, fresh rosemary, cherry tomatoes, chicken stock, and cannellini beans.
🎶I like Hal-i-but and I cannot lie!🎶
Sorry, I couldn’t help myself. But for reals - I do love halibut!
It is by far my favorite fish to eat. Ever. And I eat it as often as I possibly can.
I’m not the only Halibut lover – oh no – it is a highly sought-after delicacy. Halibut is one of Alaska’s most valuable fisheries.
What is so special about halibut?
An Alaskan halibut can grow to be 8 feet long and 5 feet wide, and weigh 500 pounds.
Because of their size, adult halibut have just a few predators. So mainly sharks, marine mammals, and of course humans.
And since they're so large in size and offer the most luscious, flaky white meat, halibut is a prized catch for both commercial and sport fishermen.
Halibut season only runs from mid-March to mid-November annually.
So that means commercial fisheries can begin to fill their IFQs (Individual Fishing Quotas) for the year starting in March and will wrap it up in November.
This really just means there will be fresh Halibut available for you and me during this time frame! Yessss!
In case you’ve never experienced it, allow me to strongly suggest you give this decadent white fish a try.
It’s a very mild-tasting fish, very low in fat, with a firm meaty texture. So way better than the most tender succulent chicken you've ever enjoyed.
Not to mention, halibut has the most beautiful white-colored flesh you can imagine.
Isn't she gorgeous?
Fresh halibut requires little to no seasoning to make it taste phenomenal.
It can totally hold its own all by itself.
Honestly, it tastes like the best fish you ever but then three times better than that.
Not only is halibut my favorite fish, but this recipe is also my favorite way to prepare it.
I've gotta tell you that you hit the jackpot with this recipe, and won the lottery, and that’s not all… you also won a brand new set of Ginsu Knives!
Snaps for you!
Ingredients for this Pan Seared Halibut Recipe
2 pounds fresh halibut, cut into 4 portions
salt and pepper
Sauteed White Beans:
finely chopped yellow onion
minced garlic cloves
chopped fresh rosemary
fresh lemon juice
salt and pepper white cannellini beans
chicken broth or stock
cherry tomatoes cut in half
grated parmesan cheese (more for garnish if desired)
finely chopped fresh flat-leaf parsley
freshly grated lemon zest
Freshly ground black pepper
How to make Pan Seared Halibut with White Beans and Gremolata
There’s so much to love about this recipe… the sautéed onions and garlic in olive oil provide a tasty base of flavors. The cherry tomatoes are gently cooked until they release their juices and mingle with the lemon juice and rosemary.
All the while, the cannellini beans are sitting there acting like the perfect sponge - soaking up all that yummy flavor.
Then there’s the flaky halibut, AKA star of the show, seared to perfection on both sides and added to this saucy mouthwatering mix.
Topped off with gremolata... minced garlic, lemon zest, and finely chopped parsley.
In a word - amazing!
In 6 words: The. Best. Fish. You’ve. Ever. Tasted.
And this delcious recipe is all yours... just scroll down below for all the details.
I know this Pan Seared Halibut with White Beans and Gremolata will soon become one of your all-time favorite meals.
And since halibut season will only last so long, get it while you can my friend!
You’re gonna love it!
Here are some other types of fish you can swap out for Halibut:
- Cod - It has a mild flavor and is a dense, flaky white fish. And is readily available fresh or frozen and economical as well.
- Tilapia - This is a low-cost and mild-tasting white fish.
- Mahi-Mahi - This is a firm, lean white fish that comes from warm waters off of places like Hawaii or the Gulf of Mexico. It's a less expensive alternative to Halibut.
- Grouper - This is a lean, firm, white-fleshed fish with a meaty texture and large flakes. the flavor has been called almost chicken-like with a little fishy taste.
- Haddock - This fish is very similar to Cod except it's more flavorful and the fillets are thinner and more fragile.
Other Delicious Seafood Recipes:
- Tuna Cakes with Jalapeño and Cilantro
- Easy Salmon Patty Recipe
- Easy Homemade Crab Cakes
- Easy Sheet Pan Lemon Pepper Shrimp
- Baked Lemon Pepper Salmon
Pan Seared Halibut With White Beans And Gremolata
Delcious pan-seared halibut served over sautéed onions, garlic, cherry tomatoes, and cannellini beans. Finished with a zesty gremolata of garlic, lemon, and parsley.
For The Gremolata:
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic, (about 1 large clove)
- 1 teaspoon freshly grated lemon zest
- Freshly ground black pepper to taste
For The White Beans:
- 1 tablespoon olive oil
- 1 small finely chopped onion
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt and pepper
- 2 - 15 ounce cans of white cannellini beans, drained and rinsed
- 11/2 cups chicken broth or stock (more if needed)
- 1 pint cherry tomatoes, halved
- 1 tablespoon grated parmesan cheese (more for garnish if desired)
For The Halibut:
- 2 pounds fresh halibut, cut into 4 portions
- salt and pepper
- 1-2 tablespoon olive oil
For The Gremolata:
- In a small bowl stir together gremolata ingredients, and season with pepper to taste
- Set aside until ready to garnish and serve the fish
For The White Beans:
- Add 1 tablespoon olive oil to a saucepan over medium heat.
- Add chopped onion, and cook for 3-4 minutes.
- Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, lemon juice, and salt and pepper, then cover and simmer for 8-10 minutes.
- Add in the tomatoes, cover, and saute until the tomatoes release their juices and the sauce comes together about 6-7 more minutes.
- Stir in the parmesan cheese.
For The Halibut:
- Season the fish well with salt and pepper.
- Add olive oil to a separate large saute pan over medium-high heat.
- Sear the fish for 3 to 4 minutes on each side.
- Serve the fish over the sauteed white beans and tomatoes.
- Garnish with the gremolata and enjoy!
Add more chicken stock to the beans if they need more liquid during the cooking process.
Serving Size4 ounces of halibut, plus beans
Amount Per Serving Calories 419Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 146mgSodium 1795mgCarbohydrates 11gFiber 2gSugar 5gProtein 56g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Fantastic recipe! I had to use Haddock but easy but elevated. I over reduced the sauce but it was still delicious. Thank you for sharing!
Hi Maura, this is one of my personal favorite recipes. I'm thrilled you enjoyed it as much as I do. You could always use a little chicken stock/broth or even water to thin the sauce if needed.
Is better skin on or off
Hi Kita! The skin actually helps keep it together as one piece. But some people don't like it. If you can get the skin crispy it is a delicious bonus in my opinion. So, either way is good... it's a preference thing.
This was terrific!
Hello Kari, I’m so happy you enjoyed it!!
Hi! Do you think this would be good with harissa seasoning or sauce on the side?
Hi Lindsey I think those flavors may tend to fight with each other, but if you made it as a sauce on the side you could always try it and see how they'd combine! Please let us know what you find. 🙂 - H&B
Do you think it would taste good to add spinach to the beans? Or do you have a good way to incorporate leafy greens into this dish?
Hi Benjamin, great idea! You could certainly add some fresh baby spinach to the saute pan with the beans and cook for just a minute before you add the fish. The spinach will barely need any time on the heat and you are right it would be a great way to add more greens. Enjoy! 🙂 - H&B
Thanks for the recipe. I’ll be making this tonight, but with fresh Ling Cod. I did notice that the recipe didn’t list the quantity for the white beans. I’m assuming two 15 ounce cans and hope for the best. That component is conspicuously absent from your ingredient list and probably should be amended. Thanks again for sharing what looks to be a great meal tonight!
Hi Brad, you are most welcome! And you were correct to assume 2 15-ounce cans of white cannellini beans. I'm not sure how they escaped the recipe card ingredients, but they are there now. Thank you!
This was delicious! I cooked everything in one pan - halibut first, then set it on a plate & cooked the beans. Tucked the fish on one top once the tomatoes went in to warm back up. I think you could add a ton of different veggies to this - mushrooms, spinach, artichoke hearts, etc.
Also, this recipe hits nearly every heart-healthy diet recommendation my fiancé got after his heart attack: fish, fiber (from the beans), olive oil, tomatoes - all great components of the Mediterranean diet.
Hi Angela, I'm excited to hear you both enjoyed it! And of course, the heart-healthy benefits are a big win as well. Thanks for stopping by to share you're thoughts.
This was amazing! Wouldn’t change a thing and will definitely be making again!
Thank so much Mari! We love this recipe any time we can get fresh wild halibut! Glad you enjoyed it, thanks for your comment! 🙂 - B&H
It smelled amazing with all of the garlic while cooking. It tasted just as good! We love fish and appreciate the recipe. Any others? 😊
Hi! Can this be made with a higher grade cod? There’s no more halibut where I am 🙁
Hi Nina, I think this recipe would be delicious with cod as well!
i tried this tonight and it was a lovely preparation. definitely a repeater. thanks for sharing.
Thanks so much, Tony! It's my pleasure! I really love this recipe and I'm so glad you enjoyed it too.
This was amazing! Thanks for the recipe!
My pleasure, Staci! So glad you enjoyed it. This is one of my favorite meals to make. Light, full of yummy flavor and so satisfying!
Loved the bean sauce and germolata. I think I'd like to try this with sword fish instead of halibut. We all felt halibut was a bite chewy but it could have been that particular batch. We will definitely try it again. Thanks for another good recipie!
Hi Deb! So glad you enjoyed the recipe! The halibut should not be chewy at all. You may have gotten a bad batch. Which is super sad because it's a bit costly and it's soo amazing! When cooked it should have large flakes and a firm but tender texture. I hope you'll give halibut another try - but maybe purchase it from another store. Thanks for your feedback!
Sounds like a yummy one!!
I just made this for dinner and it was AMAZING! Thanks for the recipe! I'll definitely be adding it to my recipe book 🙂
Hi Keanna, thanks so much for your kind feedback! It is probably one of my personal favorites, so I love hearing that others enjoy it like I do. Thanks for stopping by!👍
Megan @ Meg is Well
Halibut is the absolute best! I love the idea of serving it with beans, I've never done that before.
Thanks Meg! You should give it a shot.? I love it because it's such a healthy meal AND it's so full of yummy flavor.
Dean @ Globe Scoffers
This looks delicious!
Thanks Dean - it's pretty yummy!