Pan-Seared Halibut

Golden fish + a quick, warm “marinated” salad = dinner that tastes restaurant-fancy but cooks in minutes. The Olive Leaf Neapolitan Herb Balsamic brings bright, garlicky-herb acidity while Medium-Intensity Olive Oil handles the sear and the salad. Juicy tomatoes, sweet baby squash, and fresh parsley tie it all together.

Ingredients (Serves 4)

Fish

• Four 4-oz firm fish fillets (halibut, cod, tuna, salmon, tilapia, or swordfish)
• 1 Tbsp The Olive Leaf Medium-Intensity Olive Oil
• Sea salt & freshly ground black pepper

Warm Marinated Salad

• 1½ cups assorted heirloom tomatoes, cut into 1” pieces
• 1 cup baby squash, cut into 1” pieces
• 1 small shallot, thinly sliced
• 3 Tbsp fresh parsley, roughly chopped
• 2 Tbsp The Olive Leaf Neapolitan Herb Balsamic
• 1–2 Tbsp The Olive Leaf Medium-Intensity Olive Oil (for sautéing/tossing)
• Sea salt & black pepper, to taste

Directions

1. Start the warm salad. Heat 1 Tbsp olive oil in a heavy sauté pan over medium heat. Add the shallot and squash; cook 2–3 minutes until edges just caramelize but squash stays crisp-tender.
2. Marinate off heat. Transfer squash and shallot to a bowl. Add tomatoes, balsamic, another 1 Tbsp olive oil, parsley, and a pinch of salt & pepper. Toss and let the warm veggies gently “marinate” while you cook the fish.
3. Season & sear the fish. Pat fillets dry. Rub with 1 Tbsp olive oil; season all over with salt and pepper. Return the pan to medium-high. Add fish and sear 2–4 minutes per side (timing depends on thickness) until the flesh is opaque and flakes easily.
4. Plate. Set a fillet on each plate and spoon the warm tomato–squash salad and its juices over the top. Add an extra drizzle of balsamic if you like. Serve immediately.

Make It Yours

• Herb swap: Use basil or chives instead of parsley.
• Veg swap: Zucchini works in place of baby squash.
• Different fish: Thicker halibut/swordfish may need an extra minute per side; thinner tilapia cooks fast.

Wine Pairings

Sauvignon Blanc, Pinot Grigio, or a dry rosé. For richer fish (salmon), try a lightly oaked Chardonnay.