Halibut Caprese with Tomato, Mozzarella & Basil
A Caprese-Style Halibut Dinner for Four
Tomato, fresh mozzarella and basil make a simple topping for cooked halibut. This version bakes the fish and adds the cheese near the end; fresh basil and balsamic go on after cooking.
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Choose Your Fillets
Use plain fresh halibut fillet portions or frozen fillets, thawed according to the package directions, including any requirement to open vacuum packaging. Recipe quantities describe the prepared fish, not the retail package.
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The whole-fish product is head-off and gutted and may arrive in large sections; prepare fillets before using this recipe. Steaks and cheeks need instructions suited to their cut.
Ingredients
- 4 plain halibut fillets, about 6 oz each, checked for bones
- 8 oz fresh mozzarella, drained and thinly sliced
- 2 medium tomatoes, thinly sliced
- 12–16 fresh basil leaves
- 1½ tbsp olive oil
- 1–2 tbsp balsamic vinegar or glaze, to taste
- Salt and black pepper to taste
Method
- Heat the oven to 400°F. Lightly oil a baking dish. Pat fish dry and arrange in one layer.
- Brush with the remaining oil, season lightly and top with tomato slices.
- Bake, checking after about 10 minutes. Add mozzarella during the final few minutes, then continue until it softens and the thickest part of the fish reaches 145°F.
- If the cheese is melted before the fish is ready, continue baking as needed; melted cheese is not a doneness test for the fish.
- Transfer to clean plates and finish with basil and balsamic to taste. Serve promptly.
Optional Broiler Finish
For a little color on the cheese, use a broiler-safe pan and follow the oven instructions. Watch continuously and keep basil out of the broiler. See the broiled halibut recipe for that cooking method.
Preparation Notes
Drain mozzarella and blot very juicy tomato slices to limit excess liquid. Balsamic glaze is thicker and usually sweeter than vinegar, so begin with a smaller amount. This recipe contains milk from the cheese; check the labels of additional toppings.
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Serve with a green salad, bread or roasted vegetables. For a cheese-free alternative, try poached halibut with lemon and herbs.
Use a food thermometer to check for 145°F in the thickest part of the fish, following FDA seafood guidance. Time estimates vary with thickness and equipment.
More Halibut Recipes and Guides
Halibut collection · Halibut recipe ideas · Storage and thawing · Halibut cooking video
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