Pan Seared Halibut Recipe
Pan seared halibut is a quick stovetop recipe made with just a few ingredients. This method gives you flaky fish, good color from the skillet, and a reliable way to cook halibut without overcomplicating it.
Servings: 4
Calories: 197kcal
Equipment
Ingredients
- 1 lb halibut cut into 4-oz portions
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 3 tbsp Olive Oil for searing the fish
Optional Topping
Instructions
- Remove the fish from the refrigerator about 30 minutes before cooking to help
- Pat the fish dry on both sides
- Season both sides of the fish with the sea salt and black pepper
- Heat olive oil in a cast iron skillet or other pan to medium high heat
- Add the fish skin side down first and cook for 2-3 minutes per side. The fish will lift easily with a spatula when it’s ready to be turned.
- Top the fish with chimichurri sauce
Video
Notes
- Dry the fish really well: This helps the halibut brown instead of steam.
- Use a thin spatula: A fish spatula makes it easier to slide under the fillets cleanly.
- Adjust for thicker pieces: Thick halibut fillets may need a little extra time on the second side.
- Give the pan space: If the fish is crowded, it will be harder to get good color.
Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 659mg | Potassium: 493mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Calcium: 8mg | Iron: 1mg
