Seared Halibut with Dark Fig Balsamic

Seared Halibut with Fig Dark Balsamic

Description

This seared halibut is light, flaky, and easy to make. Fig Dark Balsamic adds gentle sweetness and depth, while garlic and lemon olive oils keep the dish balanced and fresh. The simple pan sauce comes together quickly and makes this feel like a complete, well-rounded meal without extra steps.

Ingredients

4 halibut fillets (about 6 ounces each)
2 tablespoons Garlic Infused Olive Oil
1 tablespoon Meyer Lemon Extra Virgin Olive Oil
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly cracked black pepper
2 shallots, finely minced
¼ cup Fig Dark Balsamic Vinegar
Optional finish: small squeeze of fresh lemon

Instructions

• Pat the halibut dry with paper towels and season both sides with salt and pepper.

• Heat the Garlic Infused Olive Oil in a large skillet over medium-high heat.

• Add the halibut and sear for 3–4 minutes per side, until golden and just cooked through. Transfer to a plate and keep warm.

• Lower the heat to medium and add the shallots to the same pan. Cook for 1–2 minutes until softened and fragrant.

• Pour in the Fig Dark Balsamic and simmer for 2–3 minutes, stirring, until slightly thickened and glossy.

• Stir in the Meyer Lemon Extra Virgin Olive Oil and remove from heat.

• Spoon the balsamic-shallot sauce over the halibut. Finish with a small squeeze of lemon if desired and serve immediately.

Chef’s Tip

Halibut cooks quickly — remove it as soon as it flakes easily to keep it tender. Add the Fig Dark Balsamic after the fish is cooked so it keeps its balance and doesn’t reduce too far.

Flavor Variations

• Tuscan Herb Fused Olive Oil — more herb-forward structure and depth
• Meyer Lemon Extra Virgin Olive Oil — increase slightly for a brighter citrus finish
• Fig Dark Balsamic — add a light drizzle at the end for a deeper finish

Pairings

Roasted vegetables, rice pilaf, lemon couscous, or a simple mixed green salad.

Recipe Notes

This recipe shows how Fig Dark Balsamic works well with lighter proteins by adding depth without overpowering the dish. Keep the sauce simple and let the ingredients do the work.

Bring This Recipe to Life

Garlic Infused Olive Oil

Fig Dark Balsamic

Meyer Lemon Extra Virgin Olive Oil

Tuscan Herb Fused Olive Oil