Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Formal Party, Valentines day
By author EVOO Marketplace



  • 1lb Halibut Fillet
  • 4 tablespoons Ultra Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 1 Small Shallot (Minced)
  • 1 clove Garlic (Minced)
  • 1 tablespoon Cilantro (Chopped)
  • dash Sea Salt
  • dash Black Pepper

Halibut (Optional)

  • 2 tablespoons Capers


  • 3 Small Shallot (Minced)
  • 1/2 cup Pinot Grigio White Wine
  • 4 tablespoons Butter
  • 1/2 tablespoon Flat-leaf Parsley (Finely Chopped)
  • dash Sea Salt


Step 1
Combine the shallot, garlic, EVOO, Coconut Balsamic, capers, salt, pepper and cilantro. Toss and then chill 20
minutes. While mixture is chilling prepare sauce as described below.
Step 2
Heat 3 tablespoons of Ultra-Premium EVOO in a large non-stick skillet over medium to medium-high heat. (Note: Once EVOO starts to thin and spread in pan you are ready to go). Place Halibut fillets and mixture prepared in step 1 into pan. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes or until cooked through.
Pinot Grigio Sauce
Step 3
In a small saucepan add minced shallot and Pinot Grigio White wine. Simmer for approximately 15 minutes. Set sauce aside and allow to cool for approximately 5 minutes.
Step 4
Add Parsley and whisk in half of the butter. Stir over low heat until butter is dissolved into sauce. Season with Sea Salt and allow sauce to simmer an addition 5 minutes.


Serve with roasted vegetables or Basmati rice.

Click below to purchase these EVOO Marketplace products:

Ultra-Premium EVOO

Coconut White Balsamic

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