Pan Seared Halibut with Sweet Peas & Grapefruit

This fresh and light main course combines delicate, firm-fleshed halibut with with fresh and bright flavors from the garden that compliment our Monterey Pinot Gris. What we love about this dish is that is is simple to prepare, yet sophisticated. An ideal choice for an outdoor dinner party, or luncheon.

Pan Seared Halibut with Sweet Peas and Grapefruit

Serves: 4


For the pan-seared halibut:
  • 1 lb. fresh Pacific halibut, portioned into 4 (4-ounce) pieces
  • Kosher salt
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
For the sweet peas & grapefruit
  • ½ cup white wine, such as Pinot Gris
  • ¼ cup golden raisins
  • ½ cup fresh sweet peas, shucked & blanched
  • 1 fennel bulb, shaved thin
  • ¼ cup grapefruit segments, cut into ¼ -inch pieces
  • 3 French radishes, shaved thin
  • 1 Tbsp. shallot, minced
  • 1 Tbsp. chives, minced
  • 1 Tbsp. mint, sliced thin
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. freshly squeezed lemon juice
  • Kosher salt


  1. Season the halibut fillets with salt.  In a heavy-bottomed sauté pan over high heat, sauté the halibut in vegetable oil.  Once the fish is brown and caramelized on the first side, add the butter and flip the halibut.  Cook on the second side until done and remove fish from the pan.
For the sweet peas & grapefruit
  1. In a small pan, add wine and bring to a boil.  Add raisins and turn off the heat.  Allow to cool.  Strain off the wine and add raisins to a bowl with sweet peas, fennel, grapefruit, radishes, shallots, chives and mint.  Dress with olive oil and lemon juice and toss to coat.  Salt to taste.
  2. To serve, spoon the salad onto 4 serving plates.  Top each with a piece of pan seared halibut.