Halibut with Tomato Cucumber Compote

Difficulty: Moderate
Time: 15 minutes + 1 hour marinade
Serves: 4

  • ½ small red onion, thinly slice
  • 2 limes, juiced
  • ½ jalapeno pepper, seeded and finely chopped
  • 12 Concerto® Grape Tomatoes, halved
  • 4 Dolce® Baby Bell Peppers, seeded and chopped
  • ½ Fresco® Seedless Cucumber, diced
  • 2 tbsp fresh cilantro, chopped
  • ½ tsp Kosher salt
  • ¼ cup canola oil
  • 4 – 6 oz fresh halibut fillets

A compelling compote – blending our Concerto® Grape Tomatoes, Dolce® Baby Bell Peppers and Fresco® Seedless Cucumbers – that works nicely with salmon, sablefish or on top of chicken.


  1. Preheat oven to 450ºF.
  2. In a small bowl, marinate sliced red onions in lime juice for at least an hour. Add jalapeno, tomatoes, peppers, cucumber, cilantro and salt. Set aside.
  3. Heat a large, non-stick skillet over medium/high heat. Add canola oil. Season halibut fillets with salt and place in hot skillet. Cook halibut fillets until flesh is nicely browned (about 2 minutes). Turn fish over and place in oven for 3 minutes, or until cooked through.
  4. Remove from pan and serve with compote.