Mediterranean Halibut with Roasted Vegetables and Pesto Orzo

Recipe by Alaskan Fishing Adventures

If you’re looking for a new way to enjoy your delicious ocean catch, look no further! This light, yet flavorful Mediterranean Halibut is always a big hit and can feature also feature rockfish or cod. The briny flavors of the tapenade pair perfectly with roasted vegetables and a bright pesto orzo. This recipe uses a searing technique which gives the fish a delicious crust. Enjoy!

Serves 6-8


Mediterranean Tapenade

½ c sun-dried tomatoes in oil, chopped

½ c Kalamata olives, chopped

¼ c capers, chopped

¼ c basil, chopped

1 tbsp olive oil

¼ c crumbled feta, plus more for garnish

Roasted Vegetables: You can use any of your favorite vegetables, but we recommend the following:

1 red bell pepper, medium dice

1 yellow bell pepper, medium dice

1 red onion, medium dice

2 zucchini, medium dice

2 tbsp olive oil

1 box orzo pasta

1 c prepared pesto

6- to 8, four-ounce portions of halibut (or cod, or rockfish) (you can portion it however you would like)

2 tbsp canola oil

Salt & pepper


Preheat your oven to 425ºF.

Roasted Vegetables: Dice and combine the vegetables in a large bowl. Toss with olive oil, salt and pepper. Place them in a single layer on a large baking sheet and roast at 425ºF for 15-20 minutes.

Tapenade: Chop sun-dried tomatoes, olives, capers and basil. Combine them, along with one tablespoon of olive oil, in a bowl. Cover and set aside at room temperature. If you are making the tapenade the day before you can refrigerate it overnight and take it out an hour before serving to reach room temperature. Add the crumbled feta right before serving; toss to combine.

Orzo pasta: While the vegetables are roasting, cook the orzo, al dente, per the directions on the box. Strain and set aside. Once the roasted vegetables have cooled, add them to the orzo along with one cup of pesto; toss to combine. You can do this ahead of time and reheat in a pan before serving.

Halibut: Salt and pepper the fish. Heat a skillet, preferably cast iron, over medium-high heat. Add a tbsp of olive oil then the fish. Sear for two- to three minutes or until golden brown. The fish should easily release from the pan once it is ready to be turned. Flip the fish, reduce the heat to medium and cook approximately five- to six minutes or until the inside of the fish reaches 140-145ºF.

To serve: Place the vegetable and pesto orzo on the bottom of the plate, add the seared halibut and top with tapenade, garnish with extra crumbled feta and serve. Enjoy!