Halibut with Farro Salad comes together quickly with pan seared halibut and farro with brussels sprouts, pecans, parmesan and balsamic glaze.
This halibut is ready in just 6 minutes and the farro salad can be made ahead of time, making for a perfect quick dinner. Fresh halibut is always best, but if you can’t find fresh, check out a couple of my favorite companies. My local favorite is You Are What You Eat Fish Company based out of Snohomish, WA. You can find them at the local farmer’s market or order online – just click the link above. Wild Alaskan Company is great for monthly subscriptions and they ship around the U.S.A.
Ingredients in Halibut with Farro Salad
- Halibut – Fresh halibut fillets about 1 inch thick.
- Farro – Quick cook farro like O Organics from Safeway
- Brussels Sprouts – Shredded with a few leaves left whole.
- Pecans – Toasted pecans rough chopped.
- Shallot – Thinly sliced shallot.
- Balsamic Glaze – Reduced balsamic vinegar or use Nona Pia’s Balsamic Glaze.
- Parmesan Cheese – Freshly grated parmesan.
- Lemon – Lemon wedges for serving.
- Pantry Items – Butter, avocado oil, garlic, salt and pepper.
Halibut is a very versatile fish that’s lean and packed with nutrients. Try one of these popular recipes, like Avocado Pineapple Salad with Halibut. It’s light and refreshing with a coastal Mexico feel. Not much time for cooking? Pan Seared Halibut with Lemon Chive Pistou is ready in just 6 minutes. Seriously. Grab your favorite French bread and viola! For a more elegant meal, try Grilled Halibut in Roasted Tomatillo Sauce. It’s a little more time consuming, but well worth the effort.
Trying my recipe? Make sure to leave a comment. I would love to hear your feedback. I make my recipes several times to get them just perfect for you to make at home. If you happen to catch something that may make it easier to follow or you just love the recipe, make sure to comment!
Halibut with Farro Salad
Pan Seared Halibut
- 4 halibut fillets about 1 inch thick
- 2 tbsp. avocado or olive oil
- 2 tbsp. butter
- 2 tsp. minced garlic
- salt and pepper
- 1 lemon for serving
- 1 1/2 cups farro (one 8 oz. bag of quick cook farro) cooked and cooled
- 5 tbsp. avocado oil divided
- 1/2 cup pecans toasted
- 3 cups brussels sprouts shredded
- 1 large shallot thinly sliced
- 1 tbsp. garlic minced
- 1 tbsp. balsamic glaze
- 1 cup fresh parmesan grated
- salt and pepper
- Prepare Farro Salad first and set aside. Sear halibut next as it takes just a few minutes. You may need to cook halibut in two separate batches depending on the size of your pan and the size of the fillets. Once seared, plate on top of a scoop of the farro salad and serve with lemon wedges.
- Prepare farro according to package directions, let cool.
- In a large pan over high heat, add 4 tbsp. avocado oil, then add cooled farro and stir fry for a few minutes. Remove to serving bowl.
- In the same pan, add remaining 1 tbsp. avocado oil. Then add shallot, shredded brussels spouts and garlic. Stir-fry for a few minutes until brussels sprouts are just softened. Fold mixture into prepared farro.
- Toast pecans in a 350 degree oven or air fryer for about 2-3 minutes. Rough chop and fold in farro mixture. Season with salt and pepper.
- Drizzle in balsamic glaze and top with grated parmesan.
Pan Seared Halibut
- Heat a large heavy bottom pan over medium high heat. Add oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
- Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add garlic and butter. Cook for another 3 minutes or until completely opaque.
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