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The halibut in this dish stands up on its own, with just a tad of butter added to the end. It lets its counterparts do most of the work, with the crispy Brussels sprouts providing texture and the citrusy yuzu beurre blanc adding a burst of fresh flavor.
- Four 6-ounce halibut fillets
- 1 Pound Brussels sprouts
- 2 Ounces diced pancetta
- 1/2 Cup minced chives
- 1 Cup chicken stock
- 1/4 Cup white wine
- 2 sticks cold, unsalted butter, diced
- Canola oil
- Salt and pepper, to taste
Calories Per Serving754
Folate equivalent (total)101µg25%
1 of 35
This catfish recipe is packed with flavor and includes herbs like rosemary and thyme along with butter and paprika to create a delicious crust on the filets. You can enjoy this catfish entree with steamed veggies, or throw some vegetables like carrots or Brussels sprouts in the cast iron skillet for a nutritious meal.
Tips to buy the best halibut
If this is your first time buying halibut, or you’re just wondering how to know that you’re getting the freshest catch for dinner, follow a few simple fish buying tips.
The very first thing you have to take into account when you buy halibut is seasonality. Halibut is a warm-weather fish, which meats that it is better to purchase it during the spring and summer in the northern hemisphere. Fall and winter halibut won’t be as fresh or of the highest quality, as it most likely had to travel from the southern hemisphere. The longer any variety of seafood has been out of the water, the less fresh it is. No matter what time of year it is, always ask your fishmonger when the catch arrived at his store. It’s always best to buy the fish that arrived that day.
Once you have determined that timing is right for the freshness factor, you still want to take a closer look at the fish itself. Halibut should have a uniform pearly white color. Avoid discolored or uneven coloration or fish that appears green, gray, red or yellow.
Red and yellow colors, in particular, are an indication that the fish wasn’t properly treated after it was caught. Fish must be gutted as soon as it’s brought in from the water. Otherwise, the intestines can cause what’s known as “belly burn” on the fish flesh. This is a sign of rot and mistreatment and should always be avoided.
The freshet piece of halibut will have a shiny white appearance and firm, tight flesh. Avoid fish that looks dried out or has gapping between the flakes. Give it a smell as the final fool-proof test of freshness. As will all seafood, your halibut should have very little odor, something like the sea and absolutely nothing fish.
Pan Seared Halibut
A few days ago, my husband stopped by our favorite seafood shop to purchase some fresh fish. They had fresh halibut so I prepared pan-seared halibut for dinner. Halibut is so delicious.
Off the Hook Seafood Market sells fresh seafood and the fishmonger will give you tips on the best way to cook the fish.
We usually buy fresh salmon and shrimp from Off the Hook, but this time around, my husband purchased some halibut fillets. I had never cooked Halibut at home, so I was excited, to say the least. I decided to make pan-seared halibut because it’s quick, easy and I love a good sear on my fish.
Halibut is a member of the right-eyed flounder family. I don’t like to call any creature ugly, but this thing is one ugly, scary-looking flatfish. Both eyes are on one side.
It’s a good thing this fish is cleaned and filleted before I ever lay eyes on it. That goes to show you that the old adage is true. You can’t judge a book by its cover applies to fish as well.
When it comes to halibut, there are two types – Atlantic and Pacific. Currently, the Atlantic Halibut is depleted, so you need to avoid Atlantic Halibut and go for the Pacific. Our halibut was flown down from Alaska.
When it comes to taste, Pan-Seared Halibut tastes amazing. It’s a lean fish with mild (absolutely no fishy taste) sweet-tasting white flesh. Because it’s so lean, be careful not to overcook halibut.
Halibut Nutritional Facts
- Great source of omega 3
- High in vitamin B12
- Low in cholesterol
- High in protein, selenium, niacin, phosphorus, magnesium
- Low calorie
Add light olive oil to a large skillet over medium-high heat. Season Halibut fillets with salt and pepper. I add a touch of cayenne pepper because I like a little spice. Sear the fillets for 3-4 minutes on each side. Do not overcook!
I like to serve pan-seared Halibut with roasted vegetables or Oriental Ramen Broccoli Salad. Add a bit of homemade tartar sauce and I’m good to go.
It&rsquos time to cook the Pan Seared Halibut in a Butter Dill Sauce.
One of the things that I like best about this recipe (other than the amazing flavor) is the limited number of ingredients that it takes. Fresh dill, lemon zest, butter, white wine and shallots, plus salt and pepper are all that is needed for the sauce.
The fish has such a wonderful flavor that all it needs is a bit of coconut oil to give it a good sear.
I like to use shallots in this recipe to give just a milk onion flavor. (See my tips for choosing, storing, using and growing shallots here.)
If you don&rsquot have shallots on hand, see this post for some shallot substitutes to get a similar flavor.
You&rsquoll need these ingredients to make the fish:
And these for the dill sauce:
- Good quality dry white wine (I used a Chardonnay)
- Minced shallots
- Unsalted butter, cubed
- Fresh dill, minced
- Lemon zest
Quick and Easy To Make Lunch Or Dinner In Under 30 Minutes
Today I am sharing with you an easy to make pan-seared halibut recipe. As I go through my no-sugar detox, I have had to find new recipes to make, or mostly recreate. I love to bake, but this detox has given me the added challenge of cooking more.
As soon as I try no-sugar baking recipes, I will share those with you as well. Over the past week, I have made fish twice. I learned that a hot pan with sizzling oil and a little bit of patience help create a beautiful pan seared crust on any fish.
A pan seared halibut is easy to make because halibut is a firm fish that takes heat well. If you sear your halibut correctly, you will be left with a golden crust, which contrasts the sharp white colour of the fish.
If you have never seared fish before, you might want to practice your technique a little.
Halibut is an excellent source of selenium, a trace mineral with many health benefits that your body needs in small amounts.
Of course, halibut is rich in protein, omega-3 fatty acids, and other nutrients that offer various health benefits.
I love making food that does not need me to slave away in the kitchen for hours on end. A 30-minute recipe like this one is perfect for those who like to get dinner on the table quickly.
So whether you are living that single life, a working mom of three, or making Sunday lunch for ten. The pan seared halibut is easy to replicate, even for first-time cooks.
So let&rsquos get started! Remember: You can keep this recipe for the future by using the print recipe button below.
Pan-Seared Halibut with Tapenade
Flaky, tender halibut is served topped with tapenade and olives in this easy and fast recipe.
Four 6-oz halibut fillets
Salt and freshly ground black pepper
2 tablespoons Heinen’s olive oil
1/4 cup tapenade, more or less to taste
12 Kalamata olives, pitted
Lemon slices as garnish
1. Season the fish fillets with salt and pepper.
2. Heat oil in large skillet over medium-high heat.
3. Add fish fillets and cook until opaque in center, about 3 to 4 minutes per side, depending on thickness. If the fillets are thicker than 1-inch, cover pan and cook another 3 minutes. The fish should flake when pulled apart with a fork.
4. Transfer fish to warm serving plates. Top each with a generous smear of tapenade a sprinkle of parsley and a scattering of olives and lemon slices.
Recipe created by Chef Carla Snyder l Click here to print this recipe
Featured in Crush it with JUSTIN Series
In the spring or summer when lighter fare is desired, and spring brings a bounty of fresh vegetables, enjoy a light white wine. The JUSTIN Sauvignon Blanc pairs beautifully with food, as it as crisp and fresh with a bright acidity that balances well with the beurre blanc, yet does not over power the fish.
4 ea 6 ounce Fresh halibut (or fresh cod)
1 tablespoon Clarified butter
1 ea Zucchini (using a mandolin, make “ribbons” of squash)
1 ea Yellow zucchini (using a mandolin, make “ribbons” of squash)
1 cup Cooked quinoa
To taste Olive oil
To taste Lemon juice (Meyer lemon preferred)
To taste Fleur de sel or sea salt
4 tablespoons Fish roe (use trout or salmon roe)
1 cup Sauvignon Blanc
6 tablespoons Butter (cubed)
1 ea Shallot
To taste Kosher salt
- Follow manufacturer’s instructions or alternatively:
- Bring 1 cup water to a boil
- Add 1 tablespoon olive oil, 1 pinch kosher salt, and 1 cup dry quinoa
- Lower to simmer and cover
- Simmer about 5 minutes, turn off heat and allow to steam
- In a sauté pan over low heat add 1 tablespoon olive oil, zucchini ribbons and the cooked quinoa
- Season to taste with olive oil, salt and lemon juice
- Preheat oven to 400 degrees Fahrenheit
- In a sauté pan over medium high heat add 2 tablespoons clarified butter
- Season fish with kosher salt and carefully lay in the pan
- Cook fish until a little more than half way done and is crispy finish in oven
- The cooking time of the fish will vary depending on the thickness of the filet, as well as the heat of the oven and stove. You can slow down the process or speed up accordingly, playing with these variables to accommodate your timing
- If your filet is thin, you will not need the use of the oven. Simply cook in the pan on medium-high heat until nearly opaque all the way through, approximately 5-8 minutes then flip (flesh side down) and continue cooking for 30-60 seconds until cooked to your desired doneness
- If using a thicker filet, cook in pan until nearly cooked to center (filet is turning a lighter color and less bright), then place in oven for approximately 4 minutes then remove, flip fish over, and keep cooking for 60 seconds on opposite side
- Pull out of oven and add 2 tablespoons whole butter and juice of fresh lemon
- In a small pot, simmer wine with shallot until alcohol is cooked out
- Slowly whisk in butter one cube at a time, allowing to completely emulsify before adding more butter
- Season with salt to taste and strain
- Reserve sauce in a warm area until ready to use
- Be cautious not to allow sauce to get too hot or it will break
Plate fish on top of quinoa and zucchini mixture. Spoon sauce onto plate, and garnish with roe. Serve with a glass of JUSTIN SAUVIGNON BLANC
- 1 1/2 pounds heirloom tomatoes, coarsely chopped and juices reserved
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon snipped chives
- 1 tablespoon chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground fennel seeds
- Salt and freshly ground pepper
- Four 6-ounce skinless halibut fillets
- 1 tablespoon unsalted butter
In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.
In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.
Pan-Seared Halibut with Lemon Butter Caper Sauce (This No-Fail Recipe is a Must Try!)
Heat up a skillet to medium heat with olive oil on the stove. Pat the fish dry with a paper towel, and then sprinkle a pinch of salt and pepper on both sides.
Place the fish in the skillet and briefly sear all sides, in total about 2-3 minutes. Remove the fish from the pan, and set aside.
Add the butter and melt it in the same pan. Then add garlic, fresh parsley, capers, and lemon juice. Move the capers and garlic around the pan, scraping the bottom with a spatula a few times.
Add the lemon slices to the pan and let brown for a minute. Pour in the vegetable broth, letting it simmer and reduce for a couple more minutes.
Add the fish back to the pan and finish cooking it through, until flaky as desired. 145 degrees is a good internal temperature for halibut. Carefully tip pan forward to let the sauce gather in one section, and use a spoon to ladle back over the fish.
Plate the fish and serve while hot. Enjoy!
Yield: 4 pieces of halibut, Serving Size: 1 piece of halibut
Amount Per Serving: 356 Calories | 24g Fat | 1g Total Carbs | 0g Fiber | 32g Protein | 1g Net Carbs
Ready to make an outstanding keto fish dinner for your fam?!
You have to try making this lemon caper halibut dish that tastes like it came out of a fancy restaurant, but is very easy to create at home in your kitchen! I sometimes feel intimidated to cook fish at home thinking it will be a fail, but this idea is so yummy, satisfying, and overall a real winner. You&rsquove gotta try it!
Hooray for an easy one-pan meal perfect for any day of the week!
The result is a flaky light piece of fish with a buttery lemon caper sauce that is full of flavor and over the top delicious! This tastes like you&rsquove spent all day in the kitchen, however, the simple three-part process makes it an easy one-pan meal that comes together pretty quickly.
The cooking process involves browning all sides of the fish, creating a buttery sauce, then you just finish cooking the fish, and spoon the sauce over top to serve. Yum!
Are you a visual learner? I made a video to show how easy the process is when making this no-fail fish dinner!