Pan-Seared Halibut: A Quick, Crispy Treat

Pan-seared halibut is a delicious and healthy dish that can be prepared in just 15 minutes. It is a simple recipe that yields impressive results, making it perfect for a weeknight meal or a special occasion. The key to success is to use fresh, high-quality halibut with a delicate flavour and firm texture. This fish is best cooked until it has a golden crust and is opaque and flaky on the inside.

To prepare the fish, start by patting it dry and then seasoning it with salt, pepper, and other desired spices. Next, heat a heavy pan with oil or butter over medium-high heat. Place the halibut in the pan and cook without touching it for 3-5 minutes, or until a golden crust forms. Flip the fish and continue cooking to your desired doneness. For a simple sauce, add butter, lemon juice, and fresh herbs to the pan.

Choosing the right pan

When it comes to choosing the right pan for pan-searing halibut, a heavy pan is the best option. Cast iron or carbon steel pans are ideal as they help maintain a consistent temperature while cooking. These types of pans will give you a nice, even sear on your fish.

It is also important to use a pan that is large enough to accommodate the halibut fillets without overcrowding. This will ensure that the fish cooks evenly and doesn't become soggy. If you are cooking for a larger group, you may need to cook the halibut in batches to avoid overcrowding the pan.

Additionally, it is recommended to use a non-stick skillet or frying pan to prevent the fish from sticking and make flipping easier. A fish spatula, which is thin and metal, can also help with this. If you pan-sear fish often, investing in a fish spatula is recommended.

Finally, if you plan to finish cooking the halibut in the oven, ensure that your pan is oven-safe. This will allow you to easily transfer the pan from the stovetop to the oven without having to handle the delicate fish.

Marinating the fish

Firstly, prepare a marinade by combining garlic, lemon juice, and white wine in a shallow dish. You can also add olive oil, dried basil, salt, and pepper to the marinade, as per your taste preferences. Whisk the ingredients together until well combined.

Next, cut the halibut into fillets or steaks, and place them into the marinade. Turn the fish over a few times to ensure it is well coated. Cover the dish and place it in the refrigerator to marinate. The ideal marinating time is around 30 minutes, but you can leave it for up to 2 hours if you want a stronger flavour.

Once the fish has finished marinating, remove it from the marinade and discard the leftover liquid. It is important not to leave the fish in the marinade for too long, as the acid can start to "cook" the fish, making it tough.

Now, your halibut is ready to be seasoned and pan-seared!

Cooking time and temperature

The cooking time for pan-seared halibut depends on the thickness of the fillets. For a 6-ounce fillet, it takes around 3 to 5 minutes to cook on each side. For an 8-ounce fillet, it takes around 3 to 4 minutes on each side. The fish is done when it turns opaque and golden, and its internal temperature reaches 130 to 135°F for a medium doneness. It is important not to overcook the fish, as it can become dry.

When cooking halibut, it is best to use a heavy pan such as cast iron or carbon steel, which helps maintain an even temperature. The pan should be preheated to a medium-high or high heat, depending on the recipe. For a medium-high heat setting, the ideal temperature is around 350°F. For a high heat setting, heat the pan until it begins to smoke lightly.

After placing the halibut in the pan, it is important not to touch or move it around too much. Let it cook undisturbed for the recommended time, and then use a thin metal spatula to test if the fish is ready to be flipped. If the fish sticks to the pan, wait for another 30 seconds and try again.

Once the fish is flipped, cook for an additional 3 to 4 minutes or until the desired doneness is achieved. For a well-done halibut, aim for an internal temperature of 145°F, but for a medium doneness, 135°F is ideal.

It is important to note that the halibut will continue to cook even after being removed from the pan, so it is best to remove it from the heat just before it reaches the desired internal temperature.

The best oils to use

When pan-searing halibut, you can use a variety of oils to achieve a crispy outside and tender, flaky flesh. Here are some of the best oils to use:

• Olive oil is a popular choice for pan-searing halibut. It has a high smoke point, meaning it can withstand high temperatures without burning, and it helps to create a crispy skin on the fish.
• Avocado oil is another great option, as it also has a high smoke point and will give you a nice crispy skin.
• Vegetable oil is a versatile option that works well for pan-searing halibut. It has a neutral flavour that won't overpower the delicate taste of the fish.
• Light olive oil is a good alternative if you're looking for a lighter option. It has a slightly lower smoke point than regular olive oil but still works well for pan-searing.

When using any of these oils, make sure your pan is hot before adding the fish, as this will help create a crispy exterior while keeping the inside tender and flaky.

How to get a crispy crust

Preparing the Halibut

The first step to achieving a crispy crust is to pat the halibut fillets dry with a paper towel. This step is crucial as it ensures even browning. Next, season the fish generously on both sides with your desired spices. You can use a simple blend of salt, pepper, dried parsley, and garlic powder, or get creative with other spices and herbs like paprika, thyme, or dill weed.

Choosing the Right Pan and Oil

When it comes to choosing a pan, a non-stick skillet is your best bet to prevent the fish from sticking and falling apart. If you're using a pan with a stickier surface, make sure to use enough oil to coat the pan generously. Speaking of oil, the type of oil you use also matters. Go for an oil with a high smoke point, such as olive oil, avocado oil, or extra virgin olive oil.

Cooking the Halibut

Now it's time to cook the halibut. Heat your oil of choice in the pan over medium-high heat. Add the halibut fillets in a single layer, making sure they have a little space between them. If they don't all fit, cook them in batches to avoid overcrowding the pan. Sear the fish without moving it for 3-5 minutes, until the edges become opaque and the bottom turns golden brown. Then, carefully flip the fillets and cook for another 2-4 minutes on the second side, until the fish flakes easily with a fork.

Tips for a Crispier Crust

• Avoid moving the fish around too much while it's cooking. Only move it when it's time to flip, and make sure it releases easily from the pan before doing so.
• If your halibut has skin, start cooking it skin-side down first. This makes it easier to flip and reduces the chances of overcooking.
• Don't crowd the pan. Cook the fillets in batches if needed to ensure they have enough space.
• Use a meat thermometer to ensure the halibut is cooked perfectly. The ideal internal temperature for fish is 135-140°F.

Frequently asked questions