Pan-Seared Halibut: A Quick, Mouthwatering Delight

Very tasty, very juicy, very tender, melts in your mouth! Pan-fried halibut fillet is a healthy dish that can be prepared in a matter of minutes. Serve it with fresh vegetables or salads, and offer it a glass of chilled white wine!
cook time: 15 min
Ruby Colston
Pan-Seared Halibut: A Quick, Mouthwatering Delight

Nutrition Facts (per serving)

188
Calories
15g
Fat
15g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Butter 1 tsp
Vegetable oil 4 tbsp
Greenery to taste
Lemons 0.5 pc
Halibut 500 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to fry halibut fillet in a frying pan? First of all, prepare everything you need according to the list. Remove the fillets from the freezer and leave at room temperature until completely thawed.

Step 2

Step 2
Dry the halibut with paper towels.

Step 3

Step 3
Prepare ingredients for dressing. You can use any fresh aromatic herbs. These can be: basil, oregano, parsley, thyme and others. I used a few sprigs of thyme, some chilli powder, a mixture of dry ground pepper and a pinch of salt.

Step 4

Step 4
Squeeze the juice of half a lemon into a deep small bowl, add chopped herbs, spices and mix everything well.

Step 5

Step 5
Heat vegetable oil in a thick-bottomed frying pan. Send the halibut fillets to fry. Cook over medium heat until a golden, delicious crust appears. Then carefully use a spatula to turn the fillet over to the other side and cook until done. Cooking time for fish depends primarily on the size and thickness of the pieces. It took me about 2-3 minutes on each side.

Step 6

Step 6
The fillet is very tender and soft, so be very careful when turning it over, otherwise the fish will fall apart into pieces. Place the finished fillet on a wide plate, place 0.25 tsp on each piece of fish. butter and salt to taste.

Step 7

Step 7
Wait for the butter to melt. Pour the dressing evenly over each piece (for convenience, you can use a silicone brush). Serve while the fish is still hot!

Additional rubrics

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