Pan-Seared Halibut: Crispy, Buttery Perfection

Pan-seared halibut is a simple and delicious dish that can be prepared in less than 30 minutes. This healthy protein option is perfect for a busy weeknight, requiring only a few basic ingredients and a straightforward cooking process.

Halibut is a firm, white fish with a mild flavour. When pan-seared, it develops a golden crust and a flaky, moist texture. The key to achieving this desirable outcome is to use a heavy pan, such as cast iron or carbon steel, and to avoid moving the fish around too much while it cooks.

To prepare the halibut, start by patting the fillets dry and seasoning them generously with salt, pepper, and other desired spices. Heat butter and oil in the pan over medium-high heat, then place the fillets in the pan and cook for 3-5 minutes on each side. The fish is ready to flip when it easily releases from the pan.

For an extra touch of flavour, a lemon and butter sauce can be drizzled over the cooked halibut. This easy pan-seared halibut recipe is a great way to enjoy a restaurant-quality meal in the comfort of your own home.

Choosing the right pan

When it comes to choosing the right pan for pan-searing halibut fillets, there are a few things to consider. Firstly, it is recommended to use a heavy pan, such as cast iron or carbon steel. These types of pans help maintain a consistent heat level while cooking, which is important for achieving an even sear. If you don't have access to a heavy pan, don't worry—you can still pan-sear halibut in any type of pan, although some may be easier to work with than others.

Another factor to consider is the size of your pan. It's important to choose a pan that is large enough to accommodate the number of fillets you plan to cook. The fillets should fit comfortably in a single layer with a little space between them. If your pan is too small, you may need to cook the fillets in batches.

Additionally, the material of the pan is worth considering. While a non-stick skillet may be the best option for fish in general, as it helps prevent sticking and falling apart, a cast-iron skillet can also be used if you're looking for a crispier crust. Just be aware that fish can stick to cast iron more easily.

Finally, if you plan on making a sauce in the same pan after cooking the halibut, it's important to choose a pan that can withstand the addition of liquids and withstand the heat required for reducing the sauce. A stainless steel or cast-iron skillet would be a good choice in this case.

Preparing the fillets

• Start by patting the halibut fillets dry with paper towels. This step is essential to ensure even browning and to prevent the fish from becoming soggy. Removing excess moisture will also help the fish develop a nice crust when seared.
• Seasoning the fillets is the next important step. You can use a variety of seasonings, but a generous sprinkle of salt and pepper on both sides is a good starting point. Additionally, you can use garlic powder, paprika, or garlic parsley salt to enhance the flavour. Be sure to season both sides evenly.
• If you want to take your halibut to the next level, you can try marinating it. Create a marinade by combining ingredients such as garlic, lemon juice, white wine, olive oil, and any desired spices in a shallow dish. Place the fillets in the marinade, ensuring they are well-coated, and refrigerate for about 30 minutes. This step is optional but will add extra flavour to your dish.
• Once your fillets are seasoned or marinated, it is crucial to let them rest at room temperature for about 15 minutes. This step helps prevent the fish from sticking to the pan. Cold fish is more likely to stick, so this resting period is essential.
• Choose the right pan for searing. A heavy pan, such as cast iron or carbon steel, is ideal as it helps maintain a consistent heat level while cooking.
• Add butter and/or oil to your pan. A combination of both is recommended, as the butter adds flavour, and the oil helps prevent the butter from burning. Heat the pan with the butter and oil over medium-high heat. You want the butter to melt but not brown.
• Place the fillets in the pan gently. Be careful not to crowd the pan and leave a little space between each fillet if you are cooking multiple pieces.
• Sear the fillets without moving them for about 3-5 minutes. This will create a golden crust on the bottom. Use a fish spatula or a thin metal spatula to flip the fillets carefully. If the fish sticks to the pan, wait for another 30 seconds before trying again.
• After flipping the fillets, cook them for an additional 2-5 minutes on the other side, depending on their thickness. The fish is ready when it flakes easily with a fork or when the internal temperature reaches 130-145°F.
• Finally, remove the fillets from the pan immediately after they are done to prevent overcooking. Place them on a plate and cover them loosely to keep them warm while you make the sauce or prepare any side dishes.

Cooking the fish

To cook the halibut, you'll need to first pat the fillets dry with a paper towel. This will help the fish build a nice crust and prevent oil from popping out of the pan. You should also let the fish rest at room temperature for about 15 minutes, as cold fish is more likely to stick to the pan.

Next, season the fillets generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, paprika, or garlic parsley salt.

Now it's time to start cooking! Add butter and/or oil to a heavy pan and heat on medium-high until the butter is melted. Then, place the fillets in the pan and cook for about 4 minutes. Don't touch the fillets until they're ready to flip.

After 4 minutes, use a thin metal spatula to test the fish. If you can slide the spatula under the fish without it sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds and try again.

Once the fish is flipped, cook the other side for about 3-4 minutes, or until the edges of the fish are completely opaque and the top and bottom are golden.

Finally, remove the fish from the pan and add any desired toppings or sauces. For a simple sauce, you can add some lemon juice to the hot pan and use a wooden spoon to scrape up any leftover butter. You can also stir in some fresh herbs for extra flavour.

Making a sauce

A sauce can really elevate your halibut dish, and there are several options to choose from.

A simple sauce can be made by adding a little lemon juice to the hot pan after cooking the fish. Use a wooden spoon to scrape the bottom of the pan, mixing the lemon juice with the leftover butter. You can also add some fresh herbs to this sauce. If you want to make the sauce more exciting, try adding capers.

Another option is to make a lemon butter sauce. To do this, brown the butter in the pan over medium-low heat, then add the juice of a lemon. Bring the mixture to a simmer and cook, stirring occasionally, until the volume is reduced by half. You can also add some fresh parsley as a garnish.

If you want to keep things simple, you can just squeeze a little lemon on the fish before serving.

For a more complex sauce, you can make a marinade by combining olive oil, garlic, lemon juice, white wine, and spices. Place the halibut in the marinade for about 30 minutes, then cook as directed. You can also heat up the leftover marinade and serve it as a sauce, but be sure to bring it to a boil first to make it safe.

There are also some variations you can try for the lemon butter sauce. You can add some garlic, lemon zest, or white wine to the sauce. If you want to add some herbs, dill weed, parsley, or thyme would be good options.

Serving suggestions

There are many ways to serve pan-seared halibut. Here are some ideas:

• Salads: Try serving your halibut on a bed of arugula, with a tomato cucumber avocado salad, or a beet salad. If you're eating with the seasons, this will change throughout the year.
• Starches: Accompany your fish with potatoes, pasta, rice, roasted rutabaga, zucchini noodles, or cauliflower rice.
• Vegetables: Try roasted asparagus, green beans, or a whole roasted cauliflower head.
• Side dishes: Pan-seared halibut goes well with easy oven-broiled asparagus, simple sautéed green beans, or a green salad. For a heartier meal, add some basic mashed potatoes, simple oven-roasted rosemary potatoes, or instant pot brown rice risotto.
• Sauces: Serve your halibut with a lemon butter sauce, chimichurri sauce, or pesto sauce thinned out with olive oil.
• Leftovers: Use your leftover halibut for easy fish tacos. Grab some tortillas, whip up a batch of salsa, and enjoy!

Frequently asked questions