Pan-Roasted Halibut With Baby Vegetables

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0.8 min read
seafood pritikin recipe

Pan-Roasted Halibut With Baby Vegetables

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American, Continental, Fish
Yield: 6 people


  • 1.5 pounds halibut (fresh) cut into 4-ounce portions
  • 1 pound carrots (baby)
  • 1 cup parsnips peeled and finely sliced
  • 1 pound squash (baby)
  • 2 cups shallots whole peeled
  • 3 springs thyme leaves picked and chopped
  • 1/4 cup garlic chopped
  • 1/2 cup white wine
  • 2 tablespoons Dijon mustard (low-sodium)
  • 1/2 teaspoons oregano (dried)
  • 1/2 teaspoons black peppercorns freshly ground
  • 1/4 cup Italian parsley chopped


  • In a large, hot nonstick skillet, sear fish, carrots, squash, parsnips, shallots, and thyme.
  • Flip fish and add garlic, wine, Dijon, oregano, and black pepper.
  • When fish is cooked (it is starting to flake), add parsley. Serve immediately. (If you prefer whole-wheat pasta over brown rice, place halibut on bed of pasta with low-sodium marinara sauce.)
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