PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.
Provided by Maya Krampf
Categories dinner Main Course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
PAN SEARED HALIBUT
Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash fillet and towel dry of moisture.
- Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
- In a saute pan that is oven safe heat olive oil and butter over medium high heat.
- Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.
Nutrition Facts : Calories 474.1, Fat 20.9, SaturatedFat 6.1, Cholesterol 112.7, Sodium 292.6, Carbohydrate 5.8, Sugar 0.5, Protein 62.6
PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES
Provided by Alex Witchel
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
- When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
- In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
- Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
- To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.
Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 43 grams, Carbohydrate 44 grams, Fat 89 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 40 grams, Sodium 1522 milligrams, Sugar 9 grams, TransFat 2 grams
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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- In a small bowl, combine the garlic powder, salt, and pepper. Set aside. Pat the halibut filets dry with a paper towel, then season both sides with the seasonings.
- Heat a medium skillet over medium heat. Add the butter, oil, and fish. Cook the fish for 3 to 4 minutes on each side or until the center is opaque. Remove from the pan to a waiting plate.
- Carefully pour the wine into the hot pan, and use a wooden spoon to scrape the browned bits from the pan. Add the lemon juice and stir to combine. The liquid should be bubbling at a simmer but not boiling.
- Adjust the heat to low, and add the heavy cream. Continue stirring, and cook for an additional 3 to 5 minutes until the liquid has reduced and thickened. Add the capers, stir to combine, and remove from heat.
PAN SEARED HALIBUT WITH LEMON DILL SAUCE - JESSICA GAVIN
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- In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes.
- Remove the fish from the refrigerator and let stand for 15 minutes. Dry the surface very well in between two paper towels.
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