Seared Halibut with Charred Green Beans and Nectarine Salsa
dinner
Seared Halibut with Charred Green Beans and Nectarine Salsa
The best green beans you’ll taste are the ones you blister just to the edge of black on the hottest skillet you own. They go smoky, almost sweet, and stand as a lean foil to buttery roasted fish. The salsa, a riot of nectarines, shiso, and lime, lends crunch and acid without much fuss.
For the halibut, choose fillets on the thicker side. They'll get a satisfying crust without overcooking. If shiso feels out of reach, fresh basil or even mint works. Keep the skin on the halibut, if possible—it crisps beautifully and adds a layer of rich texture.
Do Ahead
The salsa can hold, covered and refrigerated, for up to 3 hours. The green beans and fish must be cooked à la minute.
Ingredients
- 2 skin-on halibut fillets, about 6 oz each (or substitute sea bass or cod)
- 1 tbsp neutral oil (such as grapeseed or canola)
- Kosher salt (to season)
- Freshly ground black pepper (to season)
- 8 oz green beans, trimmed (choose slender ones for even blistering)
- 1 tbsp olive oil
- 1 medium nectarine, diced (ripe but still firm)
- 1 small cucumber, deseeded and diced
- 1 jalapeño, finely minced (remove seeds for less heat)
- 1 tsp honey
- Juice of 1 lime
- 1 tbsp soy sauce
- 4 large shiso leaves, thinly sliced (or substitute basil or mint)
- 1 tbsp toasted sesame seeds
What Done Looks Like
The halibut is done when the skin crisps and it flakes easily under light pressure. It should look opaque but still glisten slightly inside.
Instructions
- 01 Pat the halibut fillets dry with paper towels, then season both sides generously with salt and pepper.
- 02 Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add the neutral oil and place the halibut skin-side down. Press lightly with a spatula to ensure full skin contact. Cook without moving until the skin crisps and releases naturally from the pan, about 4 minutes. Flip and cook another 2–3 minutes, until the fish is opaque and just flakes.
- 03 Transfer the halibut to a plate and loosely tent with foil. Pour off any excess oil but do not wipe the skillet.
- 04 Turn the heat to high and add the olive oil, followed by the green beans. Toss to coat, then spread them in a single layer. Cook undisturbed for 3–4 minutes, until deeply charred in spots. Toss and char briefly on the other sides, about 2 minutes more. Season with a pinch of kosher salt and transfer to a serving platter.
- 05 In a small bowl, combine the nectarine, cucumber, jalapeño, honey, lime juice, soy sauce, and shiso. Toss gently to coat and taste for balance—it should be bright and just barely sweet.
- 06 Place the seared halibut over the green beans and spoon the stone fruit salsa generously on top. Sprinkle with toasted sesame seeds and serve immediately.
If It Goes Sideways
- Halibut sticks to the pan—make sure the skin has crisped and naturally releases before flipping. If stuck, loosen with a thin spatula.
- Green beans burn without blistering—reduce heat slightly and toss less often to allow uneven charring.
- Salsa tastes flat—add a touch more lime juice or a pinch of salt to sharpen flavors.
Nutrition (per serving) Estimated
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