Pan Seared Halibut Recipe
This pan-seared halibut is made with skin-on fillets seasoned with salt, pepper, and garlic, and gently seared for a golden crust with a flaky, moist interior.
Servings: 4 servings
Equipment
- Digital Thermometer 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
- Use a cast iron pan. Any frying pan or skillet will work, but cast iron will give you the best searing and the crispiest skin.
- Preheat the pan. Make sure it's hot before you add the fish. This helps you get a nice crispy skin and a tender, flaky inside.
- Storage: Place leftover cooked halibut in an airtight container in the fridge for up to 3 days. To reheat, microwave or pan fry until just warmed through. Otherwise, it'll become dry and tough.
- Freezing: Place it in an airtight container or wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
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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