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Pan seared halibut with spiced tomato jam

Makes 6 servings


  • 12 halibut each, 3 ouces (2 portions per person)
  • 1 teaspoon cumin
Tomato compote
  • 12 halibut each, 3 ouces (2 portions per person)
  • 1 teaspoon cumin
  • 2 medium roma tomato, cored and diced
  • 1 large shallot, julienne
  • 1/3 cup pumpkin 3/8 dice, blanched
  • 2 tablespoon grape seed oil
  • 1 tablespoon fresh horseradish
  • 1 teaspoon fresh celery, leaves only
  • 1 tablespoon white balsamic vinegar


Baking Directions:

Halibut: Season halibut with cumin, salt and pepper, then in a sauté pan over medium high heat, add 2 oz grape seed oil, until verge of smoking.

Then add fish, seasoned side down, reduce heat and cook until browned, flip fish and re-peat on bottom side.

Once both sides are seared, rest for 1-2 minutes then plate.

Compote: For tomato compote, in a sauce pan over high heat add grape seed oil, salt, and shallots, cooking until shallots are caramelized, then reduce heat.

Next add tomatoes, cooking until tomatoes are tender, with skins releasing, about 2-3 minutes then add remaining ingredients, celery tops, cooked pumpkin, horseradish, vinegar and water, cook for 2-3 minutes and then remove from heat.

The compote can be thickened if needed with cornstarch slurry.

Keep warm,.

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