Introduction
Fish is a central part of Mediterranean cooking, and halibut is one of the most versatile options. Known for its firm texture and mild flavor, halibut pairs beautifully with tomatoes, olives, garlic, and herbs. When cooked Spanish-style, it transforms into a dish that is light, colorful, and full of character.
If you are looking for a new way to enjoy seafood, Spanish halibut is the perfect choice. It is healthy, beginner-friendly, and packed with flavors that remind you of the Mediterranean coast. This article will walk you through the ingredients, steps, and variations of the best Spanish halibut recipe.
What Is Spanish Halibut?
Spanish halibut is a Mediterranean-inspired fish dish where halibut fillets are cooked with ingredients like olive oil, garlic, onions, bell peppers, tomatoes, olives, and fresh herbs. The sauce is light yet flavorful, making it a perfect balance with the delicate halibut.
Unlike heavy cream-based fish recipes, this one uses natural flavors from vegetables and olive oil. That makes it not only tasty but also a healthy choice for anyone who loves seafood.
Ingredients for Spanish Halibut
Here’s what you need for a classic Spanish halibut recipe:
- 4 halibut fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can diced tomatoes (400g) or 3 fresh tomatoes chopped
- ½ cup green or black olives, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional for heat)
- ½ cup white wine or fish stock
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Step-by-Step Cooking Instructions
Step 1: Prepare the Halibut
Pat the fillets dry with paper towels. Season both sides with salt, pepper, and a light sprinkle of smoked paprika.
Step 2: Sauté the Vegetables
In a large pan, heat olive oil over medium heat. Add onions and garlic, cook until fragrant. Stir in bell peppers and cook for 3–4 minutes until slightly softened.
Step 3: Make the Sauce
Add tomatoes, olives, paprika, and red pepper flakes. Stir well, then pour in white wine or fish stock. Let the sauce simmer for 10 minutes until slightly thickened.
Step 4: Cook the Fish
Place the halibut fillets gently into the sauce. Cover the pan and cook for 8–10 minutes, depending on thickness, until the fish is firm and flakes easily with a fork.
Step 5: Serve
Garnish with fresh parsley and a squeeze of lemon juice. Serve with rice, roasted potatoes, or crusty bread to soak up the sauce.
Variations of Spanish Halibut
- Spanish Halibut with Chorizo – Add slices of Spanish chorizo for a smoky, spicy flavor.
- Vegetable Boost – Add zucchini or eggplant to the sauce for more Mediterranean depth.
- Spicy Version – Increase red pepper flakes or add chili for heat.
- Baked Spanish Halibut – Instead of stovetop, bake the halibut in a casserole with the sauce.
Why Spanish Halibut Is a Healthy Choice
This recipe is more than just delicious—it is also nutritious.
- Halibut – Rich in lean protein, omega-3 fatty acids, and essential vitamins.
- Olive Oil – A healthy fat that supports heart health.
- Tomatoes & Peppers – Packed with Vitamin C and antioxidants.
- Olives – Provide healthy fats and minerals.
Eating Spanish halibut regularly can be part of a heart-healthy, Mediterranean-style diet.
Tips for the Perfect Spanish Halibut Recipe
- Do not overcook the halibut; it should be tender and flaky.
- Always use fresh herbs like parsley or basil for a bright finish.
- Pair with a crisp white wine for a true Mediterranean dining experience.
- If using frozen halibut, thaw it completely before cooking.
- Serve immediately for the best texture and flavor.
FAQ
1. Can I use another type of fish instead of halibut?
Yes, cod, haddock, or sea bass work well as substitutes.
2. Can I make this recipe ahead of time?
The sauce can be prepared in advance, but cook the fish just before serving.
3. What side dishes go best with Spanish halibut?
Rice, roasted potatoes, or fresh bread are great options.
4. How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.