Pan Seared Halibut
This simple pan seared halibut recipe is ready in 15 minutes and tastes amazing. With crispy skin and tender, flakey flesh, you can't go wrong!
Servings: 4 servings
Ingredients
- 4 6-ounce halibut fillets
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- Lemon wedged, for serving
- Parsley chopped, for serving
Instructions
- Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt and pepper.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 3 to 4 more minutes.
- Transfer to a platter, squeeze lemon juice on top and scatter with fresh chopped parsley.
Video
Notes
Tip: When cooking halibut or any fish with the skin on use a cast iron skillet for the best crispy skin!
Nutrition
Calories: 189kcal | Carbohydrates: 1g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 407mg | Potassium: 753mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.4mg
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