Seared Halibut with Berry Compote and Roasted Vegetables Recipe

Imagine a dish that combines the succulent, flaky texture of halibut with a tangy berry compote and hearty roasted vegetables. This recipe brings together the delicate flavors of the sea with the robust earthy tones of fresh produce. The result is a meal that is as nutritious as it is delicious, guaranteed to impress at any dinner table.

Seared Halibut with Berry Compote and Roasted Vegetables Recipe

Halibut is a type of flatfish that is highly prized for its delicate flavor and meaty texture. It might not be readily available in all supermarkets, so a trip to a seafood market or a specialty store might be in order. As for the berry compote, you can use a mix of strawberries, raspberries, and blackberries. However, ensure you have a good quality red wine and balsamic vinegar for the compote; these ingredients can elevate the flavor of the compote significantly.

Ingredients for Seared Halibut with Berry Compote and Roasted Vegetables

Halibut: A type of flatfish known for its delicate flavor and meaty texture.

Mixed marbled potatoes: These add a hearty and earthy flavor to the dish.

Asparagus: Provides a crunchy texture and freshness.

Olive oil: Used for roasting the veggies and searing the halibut.

Red wine: Adds depth of flavor to the berry compote.

Balsamic vinegar: Adds tanginess to the compote.

Honey: Sweetens the compote.

Strawberries: The main ingredient of the berry compote.

One reader, Chick Whittaker says:

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This seared halibut with berry compote and roasted vegetables recipe is a game-changer! The halibut was perfectly seared, and the berry compote added a delightful sweetness. The roasted vegetables were a fantastic complement. It's a must-try for anyone who loves a flavorful and healthy meal.

Chick Whittaker

Key Techniques for Perfectly Seared Halibut

How to roast vegetables: Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Toss the vegetables with olive oil, salt, and pepper, then roast until tender and golden brown.

How to make berry compote: In a medium pot, simmer wine, vinegar, honey, and strawberries until the mixture is reduced by half. Add reserved strawberries to the warm compote and set aside.

How to sear halibut: Pat the halibut dry with paper towels, season with salt and pepper, then sear in a large nonstick skillet with olive oil over medium-high heat until cooked through.

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

Expert Tip for Achieving Crispy Skin on Seared Halibut

When searing halibut, it's important to have your pan hot enough so that the fish doesn't stick. If the pan is too cool, the fish will stick and tear when you try to flip it. You'll know your pan is ready when the oil shimmers. Also, don't overcrowd the pan. If you're cooking multiple pieces, make sure there's plenty of space between each one. This ensures even cooking and a nice, golden crust on each piece.

Time-Saving Tips for Making This Recipe

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

One-pan wonder: Opt for recipes that allow you to cook multiple components in one pan to minimize cleanup time.

Batch cooking: Make extra portions and freeze them for quick and convenient future meals.

Time-saving tools: Utilize kitchen gadgets like food processors and mandolines to speed up prep work.

Follow the recipe: Stick to the recipe to ensure efficient and successful cooking without the need for adjustments.

Organized workspace: Keep your kitchen organized and clean as you cook to avoid unnecessary clutter and confusion.

Efficient multitasking: Plan your cooking tasks strategically to maximize efficiency and minimize time spent in the kitchen.

Prep shortcuts: Use pre-cut or pre-washed ingredients to cut down on prep time and effort.

Quick cleanup: Clean as you go to maintain a tidy kitchen and minimize post-cooking cleanup time.

Streamlined shopping: Plan your grocery shopping with a detailed list to avoid unnecessary trips and save time.

Substitute Ingredients For Seared Halibut with Berry Compote and Roasted Vegetables Recipe

  • halibut filets - Substitute with sea bass filets: Sea bass has a similar firm texture and mild flavor that makes it a great substitute for halibut in this recipe.

  • marbled potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and buttery flavor that works well for roasting and will complement the dish.

  • asparagus - Substitute with green beans: Green beans can be a suitable substitute for asparagus, providing a similar crisp texture and fresh flavor when roasted.

  • red wine - Substitute with cranberry juice: Cranberry juice can be used as a non-alcoholic substitute for red wine in the berry compote, providing a sweet and tart flavor.

  • balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can add a tangy and slightly sweet flavor similar to balsamic vinegar in the compote.

  • strawberries - Substitute with raspberries: Raspberries can be used as a substitute for strawberries in the compote, providing a similar tartness and vibrant color.

Plating Ideas for a Stunning Presentation

  1. Elevate the halibut: Gently place the seared halibut filet on the plate, ensuring it is the focal point of the dish. The halibut should be positioned with precision and care to showcase its golden sear and delicate texture.

  2. Artfully arrange the roasted vegetables: Create a visually stunning arrangement of the roasted marbled potatoes and tender asparagus alongside the halibut. Pay attention to the colors, shapes, and textures, ensuring a harmonious and appealing composition.

  3. Drizzle the berry compote: Using a steady hand, drizzle the vibrant berry compote around the plate, adding a pop of color and a burst of fruity flavor to complement the savory elements of the dish. The drizzle should be artful and purposeful, enhancing the overall presentation.

  4. Garnish with fresh herbs: Add a touch of freshness and fragrance to the dish by delicately scattering a few sprigs of fresh herbs over the halibut and vegetables. This final touch not only enhances the visual appeal but also adds a subtle herbal aroma to the plate.

Essential Kitchen Tools for Making Seared Halibut

  • Oven: An essential appliance for baking, roasting, and broiling food items.

  • Baking sheet: A flat, metal sheet used for baking and roasting in the oven.

  • Parchment paper: A non-stick paper used for lining baking sheets and pans to prevent food from sticking.

  • Silicone baking mat: A reusable non-stick baking surface that can be placed on baking sheets for easy cleanup and even heat distribution.

  • Large bowl: Used for mixing and tossing ingredients, especially for larger quantities.

  • Heatproof spatula: A spatula designed to withstand high heat, ideal for flipping and moving food on a hot surface.

  • Medium pot: A cooking vessel used for simmering, boiling, and reducing sauces or liquids.

  • Nonstick skillet: A frying pan with a non-stick coating, suitable for searing and cooking delicate foods without sticking.

Storage and Freezing Guidelines for Seared Halibut

  • Let the halibut, roasted vegetables, and berry compote cool down to room temperature before storing them in separate airtight containers in the refrigerator. This will prevent the food from spoiling and maintain its freshness.

  • The cooked halibut can be stored in the refrigerator for up to 3 days. To keep it moist and flavorful, wrap the fish tightly in plastic wrap or aluminum foil before placing it in the container.

  • The roasted potatoes and asparagus can be stored in the refrigerator for up to 4 days. To maintain their texture and prevent them from getting soggy, store them in a container with a lid that allows for some air circulation.

  • The berry compote can be stored in the refrigerator for up to 1 week. Make sure to use a clean, airtight container to prevent any contamination and to preserve its flavor.

  • If you want to freeze the halibut, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label the package with the date and store it in the freezer for up to 2 months. To thaw, transfer the frozen fish to the refrigerator overnight.

  • The roasted vegetables can also be frozen for up to 2 months. Let them cool completely, then transfer them to a freezer-safe container or resealable plastic bag. To reheat, spread the frozen vegetables on a baking sheet and bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated through.

  • The berry compote can be frozen for up to 3 months. Pour the cooled compote into a freezer-safe container, leaving some space at the top for expansion. To thaw, transfer the container to the refrigerator overnight, or defrost it in the microwave on low power, stirring occasionally.

How To Reheat Leftover Seared Halibut and Vegetables

  • The best way to reheat leftover seared halibut is to place it in a preheated oven at 275°F (135°C) for about 10-15 minutes, or until it reaches an internal temperature of 125°F (52°C). This low and slow method will help prevent the fish from drying out and maintain its tender, flaky texture.
  • To reheat the berry compote, simply place it in a small saucepan over low heat, stirring occasionally until it's warmed through. You can also microwave the compote in a microwave-safe dish for 30-60 seconds, stirring halfway through.
  • For the roasted vegetables, preheat your oven to 350°F (175°C) and spread the vegetables out on a baking sheet. Drizzle them with a little olive oil and season with salt and pepper, if desired. Roast for 5-10 minutes, or until they're heated through and slightly crispy around the edges.
  • If you want to reheat the entire meal together, you can place the halibut and vegetables on a baking sheet and cover them loosely with foil. Reheat in a preheated 300°F (150°C) oven for 12-15 minutes, or until everything is warmed through. Serve the berry compote on the side.
  • Another option is to flake the leftover halibut and mix it with the roasted vegetables and a little bit of the berry compote. Place the mixture in a baking dish, cover with foil, and reheat in a 350°F (175°C) oven for 15-20 minutes, or until it's heated through. This method creates a delicious and unique casserole-style dish.

Interesting Trivia About Halibut

Halibut is a good source of high-quality protein and essential nutrients such as selenium, magnesium, and phosphorus. It is also low in saturated fat and a good source of omega-3 fatty acids, which are beneficial for heart health.

Is Making Seared Halibut at Home Cost-Effective?

This seared halibut with berry compote and roasted vegetables recipe is moderately cost-effective for a household. The use of seasonal asparagus and potatoes makes it budget-friendly. However, the cost of halibut and berries might elevate the overall expense. The dish offers a delightful blend of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of four is around $40-$50, factoring in the halibut and berries. Overall, it's a worthwhile investment for a special family dinner or gathering.

Is This Seared Halibut Recipe Healthy?

The seared halibut with berry compote and roasted vegetables recipe is a relatively healthy dish with a good balance of protein, healthy fats, and fiber. Here's why:

  • Halibut is a lean, protein-rich fish that provides essential amino acids and omega-3 fatty acids, which are beneficial for heart and brain health.
  • Asparagus is low in calories and packed with nutrients like vitamin K, folate, and fiber, which support digestive health and may reduce the risk of chronic diseases.
  • Potatoes, when prepared with minimal added fat, are a good source of complex carbohydrates, vitamin C, and potassium.
  • The use of olive oil provides healthy monounsaturated fats, which can help reduce inflammation and improve cholesterol levels.
  • The berry compote adds a touch of natural sweetness and provides antioxidants, which can help protect against oxidative stress and inflammation.

To make this recipe even healthier, consider the following suggestions:

  • Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content. You can achieve a similar texture and flavor by using cooking spray or a smaller amount of oil.
  • Swap the potatoes for a lower-carb, nutrient-dense alternative like sweet potatoes, turnips, or cauliflower. These options provide additional vitamins, minerals, and fiber while reducing the overall carbohydrate content of the meal.
  • Increase the variety of vegetables by adding other nutrient-rich options like bell peppers, zucchini, or cherry tomatoes. This will boost the fiber, vitamin, and mineral content of the dish.
  • Experiment with different herbs and spices to add flavor without relying on excessive amounts of salt or fat. Fresh herbs like rosemary, thyme, or basil can enhance the taste while providing additional antioxidants and anti-inflammatory compounds.

Editor's Opinion: A Delightful Combination of Flavors

The combination of seared halibut with berry compote and roasted vegetables is a delightful balance of flavors and textures. The halibut is perfectly seared, resulting in a tender and flaky texture, while the berry compote adds a sweet and tangy element that complements the fish beautifully. The roasted vegetables provide a satisfying and hearty accompaniment, adding depth to the dish. Overall, this recipe offers a harmonious blend of fresh, vibrant ingredients that are sure to impress and satisfy any palate.

Enhance Your Seared Halibut with Berry Compote and Roasted Vegetables Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and parmesan cheese
Grilled Zucchini: Zesty grilled zucchini with a sprinkle of lemon zest and fresh herbs
Fruit Salad: Refreshing fruit salad with a drizzle of honey-lime dressing and a sprinkle of mint leaves

Similar Seafood Recipes to Try

Grilled Lamb Chops with Mint Pesto: Grilled lamb chops with a refreshing mint pesto is a perfect dish for a summer barbecue. The combination of tender lamb and zesty pesto will leave your guests wanting more.
Mango Avocado Salad with Citrus Vinaigrette: This vibrant salad combines the sweetness of mango with the creaminess of avocado, all drizzled with a tangy citrus vinaigrette. It's a refreshing and light option for a summer lunch or dinner.
Creamy Butternut Squash Soup with Crispy Sage: Indulge in the rich and velvety texture of creamy butternut squash soup, topped with crispy fried sage leaves for an extra burst of flavor. This comforting soup is perfect for a cozy night in.

Appetizer and Dessert Ideas for a Complete Meal

Savory Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and savory filling, making it a delightful start to any meal.
Crispy Coconut Shrimp: Transport your taste buds to a tropical paradise with these crispy coconut shrimp. The succulent shrimp are coated in a crunchy coconut breading and fried to golden perfection, creating a delightful combination of sweet and savory flavors. Serve with a tangy dipping sauce for a truly irresistible appetizer.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.
Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a satisfying crunch and a burst of fruity goodness.

Why trust this Seared Halibut with Berry Compote and Roasted Vegetables Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a memorable dining experience. The halibut is expertly seared to perfection, while the berry compote adds a delightful sweetness that complements the savory fish. The roasted vegetables are seasoned and cooked to perfection, providing a satisfying and nutritious accompaniment. With the use of high-quality ingredients such as extra virgin olive oil and fresh strawberries, this recipe promises a delightful and trustworthy culinary experience.

If you want to share your own delicious seared halibut recipes or discuss tips and tricks for making this tasty dish, head over to the Recipe Sharing section of our forum.
What is a good substitute for halibut if it's not available?
You can substitute halibut with other firm white fish such as cod, sea bass, or grouper for a similar texture and flavor.
Can I use frozen strawberries for the compote?
Yes, you can use frozen strawberries for the compote if fresh ones are not available. Just make sure to thaw them before using and adjust the sweetness as needed.
How can I tell if the halibut is cooked through?
The halibut is cooked through when the center of the fish springs back when touched, and it flakes easily with a fork. You can also use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
Can I prepare the compote in advance?
Yes, you can prepare the compote in advance and store it in the refrigerator for up to 3 days. Just reheat it gently before serving.
What other vegetables can I use for this recipe?
You can use a variety of vegetables such as zucchini, bell peppers, or cherry tomatoes in addition to or in place of the asparagus to complement the dish. Just adjust the roasting time as needed for different vegetables.

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