Seaweed-Crusted Halibut with Cherry Tomatoes

  • prep time15 min
  • total time 30 min
  • serves 4

Seaweed is packed with umami and seasons this halibut beautifully. If you don’t have a coffee grinder, crumble the seaweed as much as you can, to the stage that is resembles a powder.

Courtesy of Kristen Eppich.

19 Ratings
Directions for: Seaweed-Crusted Halibut with Cherry Tomatoes


1 sheet dried seaweed

2 Tbsp (30 mL) vegetable oil

4 6 oz (700 g) halibut fillets

½ tsp (2 mL) salt

freshly ground pepper

1 ½ cups (375 mL) cherry tomatoes, halved

¼ cup (60 mL) mirin


1. Preheat oven to 375ºF.

2. Heat an oven-safe skillet over medium. Break seaweed sheet into four pieces and add to dry pan. Toast for 1 to 2 minutes or until sheet is brittle. Remove from pan and crumble into small pieces. Place in a coffee grinder and whirl until it resembles a powder.

3. Rub 1 Tbsp (15 mL) oil over halibut. Season with salt and pepper. Sprinkle fillets with seaweed powder until coated on all sides.

4. Heat same pan over medium-high. Add remaining oil. Place halibut in pan, skin-side up and cook for 2 to 3 minutes, or until lightly golden. Flip. Add tomatoes to pan, then mirin and let boil for 1 minute. Spoon the mirin over the fish to baste.

5. Transfer pan to the oven and cook for 8 more minutes, or until a knife inserted into the deepest part of the fish is hot to touch. Remove from oven and serve immediately.

See more: Dinner, Fish, Main, Tomatoes

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