Jul 09 2026
Restaurants›Scaramouche Restaurant›Halibut Recipe

Halibut Recipe

Inspired by Scaramouche Restaurant
Time1h
Serves4

Macerated heirloom tomato, zucchini, green and yellow beans, fresh romanos, cucucmber. Warm raw tomato butter and basil oil.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Sauce

Fish

Method

Preparation

  1. 1

    Macerate the tomatoes

    Chop heirloom tomatoes and place them in a bowl. Add salt to taste and let them sit for about 30 minutes to release their juices.

  2. 2

    Prepare the vegetables

    Slice zucchini, chop fresh romanos, and cut cucumber into thin slices. Trim the ends of the green and yellow beans.

Cooking

  1. 3

    Cook the halibut

    Heat a skillet over medium heat with olive oil. Season halibut fillets with salt and black pepper. Cook the fillets for about 4-5 minutes per side or until they are cooked through and flake easily with a fork.

  2. 4

    Make the warm tomato butter

    In a saucepan, melt the stick of butter over low heat. Add the macerated heirloom tomato juices and mix well. Allow the mixture to warm for a few minutes without boiling.

  3. 5

    Prepare the basil oil

    In a blender, combine fresh basil leaves and a splash of olive oil. Blend until smooth. Adjust seasoning with salt and pepper as needed.

Assembly

  1. 6

    Plate the dish

    On a plate, arrange the cooked halibut fillet. Surround it with the sliced zucchini, chopped romanos, cucumber, and green and yellow beans. Drizzle warm tomato butter over the fish and vegetables, and finish with basil oil.

More from Scaramouche Restaurant