By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
307 cal · 27 min
Seared Halibut with Verde Sauce
Recipe GLPRc7df242e0a2c5f
Pan-seared halibut fillets topped with a vibrant, herbaceous green sauce made from fresh mint, basil, parsley, and roasted garlic. This elegant yet simple dish celebrates the delicate flavor of fresh fish with a bright Italian-inspired herb oil.
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Ingredients
6-ounce halibut fillets
2 tablespoons Olive oil for searing
Salt
Black pepper
1 cup Fresh mint leaves
1 cup Fresh basil leaves
1 cup Fresh Italian parsley leaves
1 head Roasted garlic cloves, mashed
½ cup Extra virgin olive oil for sauce
Red pepper flakes
Directions
Prepare the verde sauce by combining the fresh mint, basil, and Italian parsley leaves in a food processor or blender. Add the mashed roasted garlic and pulse until the herbs are finely chopped. While pulsing, slowly drizzle in the extra virgin olive oil until the mixture reaches a sauce consistency. Season with salt, black pepper, and a pinch of red pepper flakes if desired. Set aside.
Pat the halibut fillets dry with paper towels. Season both sides generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the halibut fillets in the hot skillet, skin-side up if applicable. Sear without moving for 4-5 minutes until golden brown and the fish develops a crust.
Gently flip the fillets and cook on the other side for another 3-4 minutes until the internal temperature reaches 145°F and the fish is opaque throughout.
Transfer the seared halibut to serving plates and spoon the verde sauce generously over the top. Serve immediately while the fish is still warm.
Comments
Halibut is a special order at most Charlotte grocery chains—Harris Teeter and Food Lion stock it sporadically in the seafood counter, but you may need to call ahead or substitute with cod or flounder, which changes the dish. The verde sauce herbs are standard, and the total cost runs $18–22 for four servings (halibut alone is $14–16 per pound), pushing it toward special-occasion territory rather than weeknight cooking. The stated 27 minutes is honest for searing and sauce, though you'll want 5 extra minutes if you're mincing herbs by hand. This is a fussy dish that needs attention to heat and timing—halibut overcooks fast—and it doesn't reheat well, so plan to serve it straight from the pan on a night when everyone eats together.
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