Roasted Halibut Recipe
corn butter, confetti cherry tomato salad, basil oil
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.
Halibut & Seasoning
Corn Butter
Confetti Cherry Tomato Salad
Basil Oil
Finishing & Garnish
Method
Basil Oil
- 1
Make basil oil
Bring basil leaves to room temperature. In a blender or food processor, combine basil leaves, 1/2 cup extra-virgin olive oil and 1/4 tsp salt (and lemon zest if using). Pulse until very smooth, about 30–45 seconds. If necessary, stream in a tablespoon of additional oil to loosen. Strain through a fine-mesh sieve or chinois into a small bowl to remove any coarse bits, pressing gently. Transfer to a squeeze bottle or small jar and refrigerate briefly if not using immediately. Bring to room temperature before plating if chilled.
Corn Butter
- 2
Prepare corn butter
Heat a medium skillet over medium heat and add 4 tbsp unsalted butter. Once melted and foaming, add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the corn kernels and sauté 4–6 minutes, stirring occasionally, until corn is bright and begins to show light golden color. Add 2 tbsp heavy cream and 1 tsp lemon juice; stir and cook 1 minute. Using a wooden spoon or spatula, smash about half of the corn kernels against the pan to release starch and create a slightly creamy texture (alternatively, pulse half in a food processor for 5 seconds). Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbsp unsalted butter for gloss. Keep warm.
Confetti Cherry Tomato Salad
- 3
Make salad
In a bowl combine 2 cups quartered cherry tomatoes, 1/2 cup diced cucumber, 2 tbsp finely diced red onion, 2 tbsp chopped parsley and 1/4 cup chiffonade basil. Add 2 tbsp extra-virgin olive oil and 1 tsp red wine vinegar, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine and adjust seasoning to taste. Let sit 10 minutes at room temperature for flavors to meld.
Halibut & Finishing
- 4
Preheat and season fish
Preheat oven to 400°F (205°C). Pat 4 halibut fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly). Rub each fillet with 2 tbsp olive oil total (about 1/2 tbsp per fillet) so they are evenly coated.
- 5
Sear and roast halibut
Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbsp unsalted butter and 1 tbsp olive oil. When butter foams, place halibut fillets in the pan (do not overcrowd), searing 2–3 minutes on the first side until a golden crust forms. Flip fillets and transfer skillet to preheated oven. Roast 6–8 minutes, depending on thickness, until the fish reaches an internal temperature of 125–130°F (52–54°C) for a moist finish (or 140°F/60°C if you prefer fully opaque). Remove from oven and let rest 2 minutes in the pan.
- 6
Plate and finish
To serve, spoon a generous 1/4 to 1/3 cup of warm corn butter onto each plate. Place a halibut fillet atop the corn butter. Spoon 1/2 cup confetti cherry tomato salad beside or lightly over the fish. Drizzle basil oil around and lightly over the fish (about 1 tbsp per plate) for color and aroma. Garnish with a small handful of microgreens or baby arugula and a lemon wedge. Taste and add more salt/pepper or a squeeze of lemon if desired.
