Pan Seared Halibut
This pan seared Halibut is one of my absolute favorites, and I wish halibut is a little more affordable so I can make it more often. It's a really easy dish that you can make at home, but it tastes as good as if you ordered it from a fancy restaurant. I love to make this pan seared halibut recipe for date nights and special occasions because it feels special and it's delicious.
Halibut taste profile:
Halibut tastes mild and clean with a slight sweetness, which is why I love this fish a lot. I'm a not a huge fan of fish with 'fishy/sea" flavor. The texture is firm and dense but moist. The flavor doesn't linger in the mouth, so it doesn't have an aftertaste. It can absorb the flavors that you add to it so I usually avoid adding bold flavors as seasonings.
How long to cook Halibut
This really depends on how thick the fillet is that you are frying. So there's no precise answer for this. The best way to find out if the fish is cooked to the correct temperature is to check it with an instant thermometer. Halibut dries out a little more quickly, so 125°F is a good temp. If you don't have a thermometer, for a 1-inch thick fish fillet, I usually cook 3 - 4 minutes on one side and then flip and cook for another 2 - 3 minutes on the other side.
Serving Ideas with Pan Seared Halibut
I usually make some roasted or steamed vegetables (carrots, green beans, zucchini). You can drizzle the vegetables with the same butter that you used to baste the halibut fillet when you pan-fried it, along with a squeeze of lemon juice. Also, don't throw away the garlic. If you are a garlic fan, these butter fried garlic cloves are delicious!
If you like a proper sauce, a simple sauce such as lemon herb butter sauce is great.
It's also great with some rice such as cilantro lime rice, yellow rice, jasmine or basmati rice, along more vegetables or a salad.
Infused with rosemary, garlic, and butter, this recipe is my favorite way to make halibut, and it's so easy.
- 2 Halibut Fillets (6oz each)
- 1/2 tsp Salt (adjust to your taste)
- 1/2 tsp Black pepper (adjust to your taste)
- 1 tsp Avocado oil/ Cooking oil of your choice
- 2 tbsp Salted Butter
- 4 small sprigs of Rosemary
- 4 Cloves of garlic, lightly crushed
- 1 lemon wedge for serving
Pat the fish fillets dry with paper towels to remove excess moisture. Generously season both sides of the fillets with salt and pepper.
Heat a non-stick pan to medium. Add oil and wait until the oil heats up. Then lay the fish fillet down, fry for 3 - 4 minutes without moving the fillets. Then flip the fillets. Add butter to the pan. When the butter is melting, add rosemary and garlic to the butter.
if you are using skin-on fillets, fry the skin side first and make sure to hold it flat for a minute so the skin doesn't curl up.
Start basting the fish with melted butter. If the butter is browning too quickly, lower the heat a little bit. Cook the fish for another 3 minutes or until the internal temperature reaches 125 F.
When the fish is done, immediately transfer it to a serving plate and rest for 3 - 5 minutes. Serve with lemon. (If you are a garlic fan, you can serve the garlic cloves as well. They are delicious)
