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Pan Seared Halibut With Zucchini Ribbons & Herb Pistou

Pan Seared Halibut With Zucchini Ribbons & Herb Pistou

Updated November 4, 2026

Pan-Seared Halibut with Zucchini Ribbons & Herb Pistou is a light, elegant seafood dish featuring flaky, golden-seared halibut served over delicate ribbons of fresh zucchini. A vibrant herb pistou, made with fresh herbs, garlic, and olive oil, adds a bright, savory finish that brings the dish together.

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Ingredients

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Measurement units
  • ½ cup Fresh basil
  • ¼ cup Fresh parsley
  • 2 cloves Garlic cloves
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • ½ cup Olive oil (0.25 cup for pistou, 2 tbsp for searing)
  • Salt
  • Black pepper
  • 6 medium Zucchini
  • 4 Halibut fillets
  • 1 tbsp Butter

Instructions

Make the herb pistou
Combine Fresh basil (½ cup) Fresh parsley (¼ cup) Garlic cloves (2 cloves) Lemon zest (1 tsp) Lemon juice (2 tbsp) and Olive oil (¼ cup) in a food processor.
Pulse until finely chopped but still slightly chunky.
Season with Salt and Black pepper to taste.
Equipment: food processor
Prepare the zucchini ribbons
Using a vegetable peeler, shave Zucchini (2 medium) lengthwise into thin ribbons.
Season lightly with Salt.
Equipment: vegetable peeler
Season and prepare halibut
Pat Halibut fillets (4 fillets) fillets dry with paper towels.
Season both sides generously with Salt and Black pepper.
Equipment: paper towels
Sear the halibut
Heat Olive oil (2 tbsp) in a large skillet over medium-high heat.
Add Halibut fillets (4 fillets) fillets skin-side down and cook until golden and crispy.
Flip and cook until fish is opaque and flakes easily.
Equipment: large skillet, spatula
Sauté the zucchini ribbons
In the same skillet, add Butter (1 tbsp) over medium heat.
Add Zucchini (2 medium) ribbons and sauté until just tender but still bright green.
Season with Salt and Black pepper.
Equipment: skillet
Plate and serve
Divide zucchini ribbons among plates.
Top with halibut fillets and drizzle generously with herb pistou.
Serve immediately.
Equipment: serving plates

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