Fresh Halibut Season!

Most of you know I am mostly a Meat-atarian however, a great

fresh piece of seafood such as Halibut can easily stand up against the best cut of beef.

Many thanks to my friends at Pure Food Fish Market ( in Pike Place Market for this beautiful Halibut Fillet.


Seared Halibut With Summer Succotash

Serving Size: 4-5 People


1 Lbs Fresh Halibut – Cut in 2 Steaks

1 Ea Corn – Yellow or White- Kernels Removed

1 Ea Carrot – Medium Diced

1 Ea Fennel Bulb – Medium Diced

1 Ea Red Bell Pepper - Diced

1 tsp Fennel Seeds

1 tsp Salt

½ tsp Black Pepper Whole

4 Ea Garlic Cloves – Thin Sliced

Avocado Oil for Cooking


  1. Preheat oven to 400.

  2. Using a Spice Grinder combine Salt, Black Pepper, and Fennel Seed. Grind until it is a fine dust.

  3. Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.

  4. Heat Avocado Oil in Deep Saute Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.

  5. Gently place Halibut into pan and sear about 3-4 minutes.(Fish is ready to flip when you jiggle the pan and the fish moves.)

  6. Once the first side is nicely seared remove from pan onto a plate.

  7. Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.

  8. Once fragrant, add Halibut on top of Succotash, Sear Side Up and place in over to finish cooking. About 6-8 minutes – Opaque and Flaking.

  9. Remove from oven, plate and Enjoy!!!