Seared Halibut with Fennel-Olive Salad

Dive into a quick and easy seafood dinner.
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Seared Halibut with Fennel-Olive Salad
  • 4Servings


  • 4 halibut fillets (6 oz. each)
  • 3 tbsp. EVOO
  • 1 fennel bulb (1 1/4 lbs.), thinly sliced
  • 1 shallot, thinly sliced
  • 8 green olives, pitted and sliced
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. lemon zest, plus 1 tbsp. juice


Coat fish fillets with 1 tbsp. oil; season. In nonstick skillet, cook over medium-high until flaky, 3 minutes per side. In bowl, toss remaining ingredients with remaining oil; season. Spoon over fish.