This One Pan Halibut with Lemon Chive Pistou is pan seared along with garlic, butter, white wine and on-the-vine-tomatoes for a quick dinner that feels restaurant fancy.
Ready in just 6 minutes AND only uses one pan means this is the perfect weeknight dinner. Fresh, local halibut doesn’t take long to cook to perfection. It’s moist, buttery and drizzled with flavor from the lemon chive pistou.
Lemon Chive Pistou tops the One Pan Halibut
What is a lemon chive pistou? It’s really just a fancy way of saying herbed oil and with so few ingredients, you want to use the best oil you have on hand. My newest find is a smoked olive oil from Castillo de Canena, which pairs lovely with herbs or citrus, like my Smoked Citrus Salad. If your local to the Pacific Northwest, you can find it at Taylor Shellfish Farms in Bow, WA or scroll down to find it on Amazon.
- Halibut – Fresh halibut, about 1 inch thick.
- On-the-vine-tomatoes – Campari tomatoes are perfect, a little larger than cherry tomatoes.
- Garlic – For this recipe, I used pre-minced garlic to save time.
- White Wine – I keep an inexpensive bottle of Pinot Grigio on hand for cooking.
- Chives – Fresh chives from the garden or the produce aisle at the grocery.
- Lemon – One half of a lemon, juiced and zested.
- Pantry Items – Olive oil, butter, salt and pepper.
Easy to Follow One Pan Halibut Video
Make this One Pan Halibut with Lemon Chive Pistou in just 6 minutes. Watch the video and see how easy this weeknight meal is to make.
More Halibut Recipes
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One Pan Halibut with Lemon Chive Pistou
- 2 halibut fillets about 1 inch thick
- salt and pepper
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- 1 bunch Campari tomatoes on the vine
- 1/4 cup white wine
- 2 tbsp. butter
Lemon Chive Pistou
- 1 tbsp. fresh chives minced
- 3 tbsp. smoked olive oil can sub regular olive oil
- 1/4 tsp. minced garlic
- 1 generous pinch salt
- 1/2 lemon juiced and zested
- Make the Lemon Chive Pistou by combing chives, olive oil, garlic, salt, lemon juice and zest. Set aside until ready to serve.
- Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle on 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 tomatoes, still on the vine, wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
- Remove from pan and plate with tomatoes on the vine. Spoon Lemon Chive Pistou over the top.