Lemon Garlic Alaskan Halibut Recipes

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.

LEMON AND GARLIC BROILED HALIBUT FILLETS WITH ROASTED POTATOES

Steps:

• Heat the oven to 400 F (200 C/Gas 6).
• In a bowl, toss the potatoes with the olive oil, 3/4 teaspoon of kosher salt, and about 1/4 to 1/2 teaspoon of freshly ground black pepper.
• Add the 2 cloves of minced garlic and 1 tablespoon of parsley. Toss to coat the potatoes thoroughly.
• Arrange the potatoes in a single layer ​on a large, rimmed baking sheet.
• Roast for about 1 hour, or until golden brown and fork tender. Turn the potatoes every 15 to 20 minutes.
• Remove the potatoes and cover with foil; keep warm. Fish
• While the potatoes are roasting, place the halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle lightly with kosher salt and freshly ground black pepper.
• In a small saucepan, combine the butter, 3 cloves of minced garlic, lemon juice, the basil, and 1 tablespoon of fresh chopped parsley. Heat over low heat until the butter is melted and garlic is softened, about 1 to 2 minutes.
• Spoon some of the butter mixture over each fillet. Cover the baking pan and refrigerate the fish until the potatoes are finished.
• After taking the potatoes out of the oven, heat the broiler (high heat, or about 500 F).
• Broil the halibut fillets for about 10 minutes, or until they flake easily when tested with a fork.
• Garnish with parsley leaves and lemon slices, if desired. Halibut is a very versatile fish. You might also like to try easy baked halibut with crumb topping , spicy halibut fillets , or baked halibut with tomatoes and mozzarella cheese .

LEMON GARLIC ALASKAN HALIBUT

Steps:

• Melt butter in a skillet over medium high heat; stir in garlic.
• Season halibut on both sides with lemon pepper and salt.
• Place halibut in the skillet and cook for 10 minutes per inch of thickness, or until the fish flakes easily, turn one halfway through cooking to brown on both sides.
• Serve with lemon wedges.