Sauteed Halibut with Lemon-Vegetable Relish Recipe

Serves/Makes: 6


  • 6 halibut fillets (about 6 ounces each)
  • 12 ounces plum tomatoes, seeded, chopped
  • 1 small cucumber, peeled, seeded, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped red onion
  • 1/2 cup chopped fresh parsley
  • 3 large garlic cloves, chopped
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon cayenne pepper
  • 8 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • All purpose flour
  • 3 large eggs, beaten to blend
How to cook Sauteed Halibut with Lemon-Vegetable Relish:
  • Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons of lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.
  • Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.
  • Heat 2 tablespoons of oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; saute until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons of oil and fish.
  • Top the sauteed halibut with relish and serve.


The Sauteed Halibut with Lemon-Vegetable Relish recipe easy to prepare and so good! Usually this dish is served on Hanukkah.


Fish substitution: salmon and cod.

This recipe for Sauteed Halibut with Lemon-Vegetable Relish serves/makes: 6

The Sauteed Halibut with Lemon-Vegetable Relish recipe is adopted from Bon Appetit Magazine - December 2000.

Main Ingredient: Halibut (more Halibut recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Jewish (more Jewish recipes)

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