Pan Seared Halibut
This easy pan seared halibut dinner recipe is ready in 15 minutes. It's crispy on the outside and tender and flaky on the inside!
Servings: 4 servings
Equipment
- Digital Thermometer optional
- Garlic Press optional
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. Flip the halibut and continue cooking until you reach your desired doneness, about 3–4 more minutes.
- Transfer to a platter, squeeze lemon juice on top, and scatter with fresh chopped parsley.
Video
Notes
Storage: Place leftover cooked halibut in an airtight container in the fridge for up to 3 days.
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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