Halibut With Warm Tomato Olive Salad

By Connie Jeon | Lunch/Dinner

Jun 10
halibut with warm tomato olive salad

Halibut is a great fish to broil because of the golden color it turns to create the perfect crispy crust. This recipe matches the richness of the halibut with the sweet and salty taste of the tomatoes and olives. Enjoy the blend of all the delicious flavors and good omega-3 fatty acids in this dish!

Halibut with Warm Tomato Olive Salad
Save RecipeSave Recipe


  • 5 Tbsp. olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon red pepper flakes
  • 4 oz Halibut filets
  • 1 clove garlic, chopped
  • ½ cup chopped pitted kalamata olives
  • 2 medium tomatoes, cut into 1 inch chunks
  • 1 cup sliced celery
  • ¼ cup roughly chopped fresh mint


  • Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Put halibut skin-side down, on the prepared pan.
  • Whisk 2 Tbsp. olive oil, 1 tsp. vinegar, honey, red pepper flakes, and 1 tsp. salt in small bowl. Brush the tops and sides of the fish with glaze.
  • Broil until golden brown and just cooked through, 4-6 minutes.
  • Mash the garlic and salt into a paste with the flat side of a knife. Heat 3 tbsp. olive oil and 1 tbsp vinegar, garlic paste, and olives in a saucepan over medium-high heat, until bubbling, about 3 minutes.
  • Transfer olive mixture to a bowl and add the tomatoes, celery, and mint. Toss to combine and serve with the halibut.
198 cal
18 g
4 g
5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.