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Italian Style Halibut with Sage


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Italian Style Halibut with Sage


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Italian Style Halibut with Sage

A piece of fresh halibut is ultra-low in fat (YAY!), doesn’t require much seasoning, and bakes up beautifully to an appealing snow white. Not a “fishy” fish, its taste is really clean, and it has a nice, firm texture. (Did I say YAY?)


  • Ready Time : 0 min




  • 1 tablespoon olive oil
  • 1 (1-pound) halibut filet, cut into 4 equal pieces
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (9-ounce) can cannellini beans, rinsed and drained
  • 1 (12-ounce) jar roasted red peppers, drained and sliced
  • 3 tablespoons chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


Heat olive oil in a 12-inch skillet over medium high heat.  Sear halibut until golden brown, about 4 to 6 minutes on each side. Remove from pan and set aside. Add onions and garlic to the pan, and sauté until softened, about 5 to 7 minutes. Add tomatoes, beans, and red peppers; stir to combine. Nestle halibut into the pan, and simmer until fish is flaky and cooked all the way through, about 10 to 15 minutes. Stir in sage, salt, and pepper to taste. Serve immediately.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 270
  • Total Fat: 7g
  • Cholesterol: 36mg
  • Sodium: 1240mg
  • Total Carbs: 24g
  •     Dietary Fiber: 4g
  • Protein: 28g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




9 Responses to Italian Style Halibut with Sage

  1. im so wary of making fish at home bc im scared itll taste fishy…i need to try this recipe!

    • avatar says: silvana

      almost any fish tastes less fishy when FRESH. Try to buy from a busy fish store and your fish will always be fresh.

  2. This is a recipe I will be trying. It has all my favorite ingredients in it..fish, cannellini beans, and tomatoes!

  3. avatar says: MrsAbs

    Can I put this on the blech for an hour or two?

    • Fish is very delicate and can easily become overcooked making it either dry or rubbery — if putting it on the blech I would try not to put it directly on the blech but rather on a second tier (upside down tin or cookie sheet) the idea being to keep it warm but not cook it.

  4. I enjoy following and trying your recipes! Thanks!

    • Rene thank you so much for taking the time to tell me so – I appreciate it so very much!

  5. avatar says: Jodi

    Halibut is absolutely my favorite fish to eat AND cook… Extremely nutritional too…a little pricey but worth it..hurry-up bc it’s a seasonal fish!

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