Pan Seared Halibut
Perfectly seasoned golden brown halibut fillets are the perfect high protein meal in just 30 minutes!
Here at Sizzlefish, our Halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island, and size-selected to yield perfectly tender, flaky fillet servings for you to prepare at home. This light-eating fish is an elegant treat and one of the highest-value seafood items. Alaska Halibut is also a naturally lean fish that cooks up white, flaky, and loaded with protein. Not only is halibut delicious, but it is also packed with vitamins and minerals such as phosphorus, vitamins B6 & B12, magnesium, Niacin, iron, zinc, vitamin A and Omega-3 fatty acids. Omega-3 fatty acids help to reduce the risk of irregular heartbeat, lower triglyceride levels, and slow plaque growth in arteries. Halibut is also a great source of protein!
Halibut is a quick and easy fish to cook, which makes it perfect for getting a healthy meal in on even the busiest of weeks! Perfectly pan seared halibut is a lot easier than you think to accomplish and we are going to help you achieve that restaurant quality meal at home following these simple directions.
You have to start with preparing the halibut fillets. You will want to start with drying the fillets well with a paper towel. Removing excess moister will dry out the surface of the fish so the fillets can sear well and give you that golden brown color. Next you want to season the halibut fillets well with garlic powder, paprika, sea salt and freshly ground black pepper. Seasoning well at this stage will give your fillets a delicious boost of flavor as it cooks. After your halibut is seasoned, it’s time to cook! Start with heating olive oil in a large skillet over medium-high heat. The oil should be hot and glistening before the halibut goes into the pan. When the oil is heated, gently place the fillets into the pan. Sear the fillets for 2-3 minutes, then lower the heat to medium and sear for an additional 2-3 minutes or until golden brown and cooked through. Refrain from poking at them or trying to move them too early. Halibut is one of your more delicate fish and the fillets will fall apart if you try to move them too soon. The internal temperature of the halibut fillets should reach 118°F when fully cooked. Once cooked through, remove the halibut fillets from the pan, squeeze fresh lemon juice over the hot fillets and serve.
Tips to achieve the perfect seared halibut:
- Make sure you use a large heavy pan for searing the fillets. You don’t want to overcrowd the fish. Giving it space allows the pan to heat evenly and stay at the proper temperature.
- Use a fish spatula. Halibut is slightly fragile, so using a fish spatula will give the fish an even balance of structure while flipping.
- Make sure your oil is heated. This will keep the fillets from absorbing the oil and will give you that beautiful golden brown color you are looking for on your fillets.
- Season the fillets well! Don’t be afraid to season the fillets and definitely give them that spray of fresh lemon juice while they are still hot. This allows the fillets to really soak up that fresh vibrant boost of lemon.
4 Sizzlefish Halibut Fillets
1-2 Tablespoons Extra Virgin Olive Oil
1 tsp Garlic Powder
½ tsp Paprika
Sea Salt; to taste
Freshly Ground Black Pepper; to taste
Dry halibut fillets well with a paper towel.
Next, season the halibut fillets well with garlic powder, paprika, sea salt and freshly ground black pepper.
After your halibut is seasoned, start heating olive oil in a large skillet over medium-high heat. The oil should be hot and glistening before the halibut goes into the pan. When the oil is heated, gently place the seasoned fillets into the pan.
Sear the fillets for 3-4 minutes, then lower the heat to medium and sear for an additional 2-3 minutes or until golden brown and cooked through. The internal temperature of the halibut fillets should reach 118°F.
Once cooked through, remove the halibut fillets from the pan, squeeze fresh lemon juice over the hot fillets and serve.
Leave a comment