Halibut with Kalamata Olive Tartar Sauce

Prep Time: 15 mins | Cook Time: 4 mins | Course: Dinner | Serves: 4

Pan-fried halibut with a kalamata and green onion tartar sauce. The tart olive sauce is the perfect accompaniment with each bite of fish. Individual halibut fillets cook in about 4 minutes in a hot skillet, be careful not to overcook as it can get dry.

2 Tbsp avocado oil

4 halibut fillets 

Salt and pepper, to taste

Kalamata Olive Tartar Sauce:

⅓ cup sour cream

⅓ cup mayonnaise

1 Tbsp dijon mustard

Salt and pepper, to taste

¼ cup kalamata olives, chopped

¼ cup green onions, sliced

Preheat avocado oil at a medium-high heat in a cast iron or other heavy-bottomed skillet. Season halibut with salt and pepper and place between paper towels to remove any moisture. Place seasoned fish in the hot skillet and sear for about 3 minutes on one side, flip, and cook the other side for about 1 minute or until cooked through, depending on thickness. Remove to a plate and keep warm. Mix all tartar sauce ingredients in a bowl and serve fish with a generous dollop.