Seared Halibut with Berry Compote and Roasted Vegetables Recipe

Seared Halibut with Berry Compote and Roasted Vegetables Recipe

How To Make Seared Halibut with Berry Compote and Roasted Vegetables

Served with a sweet-tangy berry compote, this seared halibut is a new way of preparing a classic ingredient. Baby potatoes & asparagus complete the dish.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



For Halibut and Vegetables:

  • lbsmixed marbled potatoes,halved lengthwise
  • 1lbasparagus,tough ends trimmed away
  • 6tbspextra virgin olive oil,divided
  • 6ozhalibut filets,boneless
  • salt and ground black pepper

For Compote:

  • 1cupred wine
  • ¼cupbalsamic vinegar
  • 2tbsphoney
  • cupsstrawberries,coarsely chopped


  1. Heat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

  2. In a large bowl, toss potatoes with 2 tablespoons olive oil and a generous sprinkle of salt and pepper. Turn potatoes out onto the prepared baking sheet and roast for 15 minutes, or until golden brown.

  3. While the potatoes are roasting, place the asparagus in the same bowl that the potatoes were in and drizzle with 1 tablespoon of olive oil. Generously sprinkle with salt and pepper.

  4. After the 15 minutes roast time for the potatoes, remove pan from oven, and push potatoes to one side of the pan with a heatproof spatula.

  5. Add the asparagus onto the other side of the baking sheet. Place the pan back in the oven and roast for an additional 12 to 15 minutes (depending on thickness of stalks), or until asparagus and potatoes are tender.


  1. While the veggies are cooking, place the wine, vinegar, honey, and ¾ cup of the strawberries in a medium pot over medium-high heat. Simmer for 10-15 minutes, or until mixture has been reduced by half.

  2. Add the reserve strawberries to the warm compote and set aside.


  1. Pat the halibut dry with paper towels and season with salt and pepper on both sides.

  2. In a large nonstick skillet, warm the remaining 3 tablespoons olive oil over medium-high heat until shimmering. Sear the fish for 3 to 5 minutes on one side.

  3. Flip and cook for an additional 5 minutes, or until the center of the fish springs back when touched. It should also flake easily with a fork.

  4. Serve halibut with a side of roasted potatoes and asparagus, and a generous spoonful of compote.


  • Calories: 489.20kcal
  • Fat: 21.32g
  • Saturated Fat: 3.04g
  • Monounsaturated Fat: 15.01g
  • Polyunsaturated Fat: 2.49g
  • Carbohydrates: 52.33g
  • Fiber: 7.66g
  • Sugar: 17.63g
  • Protein: 14.51g
  • Cholesterol: 20.84mg
  • Sodium: 1139.42mg
  • Calcium: 76.73mg
  • Potassium: 1335.25mg
  • Iron: 4.75mg
  • Vitamin A: 52.56µg
  • Vitamin C: 73.43mg
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