Cumin Scented Halibut with Balsamic Roasted Vegetables

In this elegant Paleo halibut recipe, cumin infused halibut combines with vegetables enhanced with sweet, tart vinegar placed on top of a colorful bed of wilted spinach. The result is a delicious paleo dish with a sophisticated flavor profile. This recipe also works well using other types of fish as well as other types of white meat, such as chicken breasts and thighs.

If you enjoyed this Cumin Scented Halibut with Balsamic Roasted Vegetables recipe, try our Baked Salmon with Rosemary and Pecans recipe next time. For even more deliciously FREE Paleo seafood recipes, check out our PaleoPlan recipe center!

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Cumin Scented Halibut with Balsamic Roasted Vegetables

Servings 2

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 464

carbohydrate 22.8g

protein 49.1g

fat 19.8g

saturated fat 2.8g

cholesterol 70g

sodium 168g

potassium 1761g

fiber 4.7g

sugar 6.3g


  • 1 medium sweet potato(es) peeled and cubed
  • 1 medium bell pepper(s), red cut into large dice
  • 1 medium bell pepper(s), yellow cut into large dice
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) balsamic vinegar
  • 2 cup(s) spinach, baby
  • 2 piece(s) halibut filet(s) (6-8 oz) at room temperature
  • 1 teaspoon(s) cumin
  • 1 tablespoon(s) olive oil


  1. Preheat oven to 400 F.
  2. Put the the sweet potatoes and peppers in a freezer bag with the oil and vinegar. Season with salt and pepper and shake until well combined. Lay on a parchment lined sheet pan and roast for 25-30 minutes, until tender and lightly charred.
  3. After the vegetables have been in the oven for 15-20 minutes, heat a (preferably) cast iron skillet to medium heat. Season the fish with the cumin and salt and pepper.
  4. When the skillet is hot, add the olive oil. Add the fish filets to the pan, and allow to cook until well browned and they lift easily from the pan. If they resist at all, leave it for another minute. Flip and finish cooking on the other side, until both sides are browned and the fish is cooked through.
  5. When the vegetables are finished cooking, remove the pan from the oven and immediately add the spinach to the hot pan. Stir with a spatula until the spinach is hot and slightly wilted.
  6. Serve the fish on top of the vegetables. Season with sea salt and freshly ground black pepper, if desired.


  1. These vegetables were awesome. I didn’t use halibut,I subbed chicken. But, I made the veggies just as written and they were delicious.

  2. This was beautiful. We don’t get Halibut where I live so I used sea perch. The fish was beautiful and the veges were stunning. Highly recommended.

  3. The vegetables were delicious and the fish seasoning was perfect. Honey said it was one of the best fish I’ve ever made. I used tilapia since it’s easy to find where I live

  4. I’m guessing that you POUR the veggies OUT of the freezer bag onto the sheet pan, and don’t just lay the freezer bag on the pan to slide into the oven, right??

    I don’t think a “freezer bag” is necessary for this, either. I can toss veggies with oil and seasonings in a big bowl, just fine – and save the plastic for another use.

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