Perhaps you are a master at pan searing a piece of fish, and maybe you are not. This recipe is quite easy no matter your skill level. With the help of some sizzling oil on a hot pan, you can achieve a perfect crust on any fish.
Halibut is a mild tasting fish making it appealing to many people, even those who don't care for fish. You don't get that "fishy" taste and because of its mild flavor, it allows for some other flavors to really take over. You can add some nice herbs, spices, and sauces to halibut making it a standout dish.
A couple of tips to share with you regarding halibut. It contains very little oil so it can dry out quickly. The best way to prevent this is to marinate or brush it with either olive oil or butter. Your cooking time will also vary depending on the thickness of your halibut. The suggested internal temperature for cooking halibut is 145° but for a perfect medium cooked fish, shoot for 130°-135°. Have a meat thermometer on hand to get an accurate temperature reading.
I served my pan seared halibut with an herb butter rice and roasted green beans. But there are many other things that pair well such as roasted red potatoes, quinoa, and a variety of steamed vegetables. The choice is yours.
4 (6oz) halibut fillets
1/3 cup olive oil
1 Tbs fresh basil, chopped
3 Tbs fresh parsley, chopped, divided
1 tsp sea salt
1 tsp fresh ground back pepper
3 garlic cloves, minced
3 Tbs lemon juice
1 Tbs coconut oil
1 shallot, minced
3 Tbs ghee or grass fed butter, divided
1. Rinse your halibut and pat dry. Prepare your marinade by placing the olive oil, basil, 2 Tbs parsley, sea salt, pepper, lemon juice, and garlic in a plastic bag. Add the halibut fillets to the marinade and make sure the halibut is coated thoroughly. Allow the fish to marinate for at least 30 minutes and up to 2 hours prior to cooking. The halibut should sit out at room temperature for 15 minutes prior to cooking.
2. In a large pan, add the coconut oil and 1 Tbs of ghee (the other 2 will be used later) and allow them to melt over medium-high heat. Once the oil and butter are hot, add your fillets. There will be lots of splattering just to warn you :) Sear the fillets for 2-3 minutes and brush them with half of the remaining marinade. Flip them over to sear the other side, another 2-3 minutes and brush with the rest of the marinade. They should have formed a nice, golden crust on each side.
3. Turn the heat down to medium and cook the fish until it reaches about 130/135°, depending on your preference. If your fillets are really thick, this could take up to 15 minutes so monitor the temperature carefully. I can't emphasize enough to avoid overcooking them.
4. Once your preferred temperature has been reached, remove the fish from the pan and place on your serving dish. Keeping the heat at medium, add the remaining 2 tablespoons of ghee and the minced shallot to the pan. Stir them around while breaking up any crust or particles that have formed in the pan. Cook for about 1-2 minutes. Add the remaining tablespoon of parsley to the pan and stir well. Remove from heat and pour your butter herb sauce over the halibut. Serve immediately.