We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I don't like to mess around with fish too much, so I usually just cook it with olive oil, salt, pepper and a little lemon juice - that's it. This is a very simple recipe and is totally healthy 'fast food'.
Hampshire, England, UK
32 people made this
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- salt and black pepper, to taste
- 1 (5cm thick) fillet fresh halibut
- 1 teaspoon lemon juice
MethodPrep:5min ›Cook:14min ›Ready in:19min
- In a frying pan over a high heat warm the oil and melt the butter. Season the base of the pan where the fish will lay. Once the pan is hot, add the fish skin side down and allow to cook for a few minutes at this high heat. This gets a nice sear on the skin.
- Reduce the heat, season the fish with salt and pepper and sprinkle on a little lemon juice. Allow to cook like this for about 10 minutes, depending on the thickness of the fillet (mine was about 5cm thick). Cook on each side for several minutes, then flip and cook the top for a few minutes. The fish is ready when it is evenly white throughout yet still juicy and tender, and flakes easily with a fork. Remove from the pan and serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Not really a recipe, more a method but I don't cook halibut that often so timings were helpful. Served with buttered new potatoes, spinach and courgettes. Very enjoyable supper.-12 Nov 2015
Pan Seared Halibut with Brown Butter Garlic Sauce
Elevate your typical weeknight dinner routine by making this pan seared halibut with brown butter sauce recipe. Halibut fillets are seared to perfection with mouthwatering ingredients like shallots, garlic, and white wine. Topped with deliciously browned butter, you won’t find a halibut recipe better than this one!
The Best Halibut Recipe: This Easy Pan-Seared Halibut Recipe Is Simple by 30Seconds Food
When it comes to fish recipes, sometimes simple is the best way to go. This easy pan-seared halibut recipe is crispy and flavored with just a hint of lemon. Perfection.
Prep Time: 15 minutes to come to temperature
Cook Time: 8 minutes
Total Time: 23 minutes
- 2 halibut fillets (about 8 ounces each)
- 1 lemon, cut in half
- 1/4 cup grapeseed oil or vegetable oil, for cooking
Here's how to make it:
- Take the fish out of the refrigerator about 15 minutes before cooking.
- When ready to cook, season the fish with sea salt and pepper.
- Heat the oil in a nonstick pan over medium-high heat. Add the fish and cook until golden. Reduce heat to medium and cook about 4 minutes.
- Flip the fish over and continue to cook until cooked through, about 2 to 4 minutes.
- Squeeze a little lemon juice over the fish. Serve immediately.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Southern Pan-Fried Halibut
You only need a few simple ingredients to yield a quick and tasty Southern Pan-Fried Halibut, and this recipe holds true. Even better, these cornmeal-coated fish fillets fry up in just three minutes!
- 2 1 / 2 pounds halibut
- 1 cup shortening
- 2 tablespoons salt
- 1 / 2 cup cornmeal
- Cut halibut into serving pieces.
- Heat shortening in skillet over medium heat.
- Mix salt and cornmeal roll fish in cornmeal mixture.
- Place in hot shortening in skillet fry for 3 minutes or until delicately browned.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.
Tags / Related Topics
Your Recently Viewed Recipes
Images from other cooks
Thanks for your comment. Don't forget to share!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
Recipe of the Day
Sweet and Savory Chickenvideocam
This Sweet and Savory Chicken recipe is the perfect dinner meal for when you can't quite decide what type of chicken you would like.&hellip See more Continue reading: "Sweet and Savory Chickenvideocam"
My Recipe Box (0) View »
Something worth saving?
Connect With Us
Our Newest Recipes & Articles
Prime Publishing Food Group
© Copyright 2021 Prime Publishing, LLC. All rights reserved.
Sign In to Your Account
Sign In With One Of Your Social Accounts
Sign in using email and password
Forgot Your Password?
Images from other cooks
Share Your Images
Help others by adding images to this recipe. It's easy! Click here to start
Please sign into your account to add new images.
There are currently no images from other cooks.
Terms & Conditions
You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.
1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.
2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.
3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.
4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.
5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.
6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.
7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.
8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.
9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.
10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.
11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
Pay attention when cooking the fish!
I cook this pan fried halibut in a hot pan. It is essential that you get a nice crispy brown crust while not overcooking the fish.
So watch it! The fish will cook through quite quickly. Overcook it and it will fall apart.
It’s all about checking it as it cooks. You really can’t go wrong as long as you get the fish off the heat just as soon as it is cooked through.
Get your dry ingredients together and mix well.
Get thick cuts of halibut and remove the skin.
Place the fish fillets in a bowl and marinate with the garlic and ginger, salt and lemon juice.
Coat the halibut with the flour/spice mixture and brush off any excess.
Fry on one side for about three minutes and then flip.
Cook on the other side until the fish is just cooked through. Three to five minutes should do.
Pan-seared halibut recipe
With succulent flavor, perfect texture, like a steak with butter but much lighter, it’s no wonder halibut are known as the fish for people who don’t like seafood. This pan-seared halibut recipe is easy and elegant. This video walks you through the steps.
- 1-2 Alaska Gold™ halibut portions
- 1 avocado diced
- 1 mango, diced
- ½ sweet red onion, finely diced
- 1 tbsp. Salt & Pepper,
- Juice of 1 lime
- 1 bunch greens
Thaw the halibut portions by leaving 24 hours in refrigerator in package. After thawing the halibut, don’t forget to pat it down with a paper towel, an often overlooked and underestimated step.
Rub halibut portions with oil and a dash of salt & pepper. (We used pink peppercorns in our recipe video, giving the halibut a pretty touch for a special occasion.)
Heat a cast-iron skillet to medium high and cook
4 minutes per side. Halibut should have a browned edge.*
Plate halibut with a handful of greens and mango avocado mixture on top.
* The most common mistake made when cooking fish is overcooking and this is especially true for halibut. Remember that your fish keeps on cooking after you have removed it from the heat, so pull it earlier than you think.
Thawing, preparing and cooking 100% wild Alaska Halibut
1. Cilantro Halibut
Corn flakes makes a crispy coating, and cilantro gives zest in this baked Halibut recipe.
2. Baked Halibut Limone
The freshness of lemon combined with garlic make an excellent Halibut entree.
3. Baked Halibut Supreme
Alaska Halibut with bacon, sour cream and parmesan cheese.
4. Deviled Alaskan Halibut
Elegant, delicious, and impressive. Halibut at it's finest.
5. Alaska Halibut Royale
Alaska's best tasting fish with a touch of white wine.
Alaskan Halibut Cheeks
1. Halibut Cheeks Sauteed in Vermouth
A remarkably simple, yet elegant, serving of delicious halibut cheeks.
How to thaw frozen Halibut
Method 1: Place your vacuum sealed fish in a tub and add cool water. Periodically change the water when it gets too cold. This thawing process should take about 30 minutes depending on how frozen your fish is.
Method 2: Remove your fish from the freezer the night before you want to prepare it. Unwrap fish from plastic vacuum sealed pouch. Place fish on plate with saran wrap over it, then place the fish in the refrigerator. It should be ready to cook by the next evening.
1. Cilantro Ginger Halibut
Use the cilantro-ginger sauce as both a marinade and a serving sauce for the halibut.
2. Ginger Scallion Oriental Halibut
A Halibut variation on Chinese Fish with Ginger and Scallions.
3. Thai Steamed Halibut
This recipe has a very distinct taste from the marinade used.
1. Basic Grilled Halibut
This Grilled Halibut is easy and delicious.
2. Barbecue Halibut
Fire up the grill and enjoy Alaska Halibut.
3. Spicy Grilled Alaskan Chili-Lime Halibut
Use sweet Thai Chili Sauce for genuine Thai flavor.
5. Grilled Halibut with Citrus, Watercress and Olives
The molasses included in the marinade helps the fish brown without overcooking it. You won't taste the sweetness. Goes well with soft, full-bodied white wines.
1. Alaska Halibut Chowder
On a cold day, or a Sunday night supper. mmm,good!
2. Halibut Stir Fry
A slightly Oriental, refreshing and fresh tasting Halibut entree.
4. Alaskan Halibut Lasagna
A healthy and tasty variation on lasagna.
Cold Salads with Halibut
1. Ceviché with Wild Alaska Halibut
The acid from the limes essentially "cooks" the fish without using heat.
Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifonsky Beach Road
Soldotna, Alaska, 99669
Local Phone: 907-262-8846
Don't miss our Gift Selections and make your selection today. Prices as low as $39.95, AND FREE shipping anywhere in the United States!
Coast to Coast Free Delivery!
Your order sent overnight
on any combination of items.
8lb. minimum total order
Additional Shipping Information
Buy seafood direct from Alaska!
Call toll free:
Great Alaska Seafood
for information and pricing
Rinse fish under cold water and pat dry. Coat fish with some olive oil. Sprinkle kosher salt , pepper and dill on both sides of fish. Let rest for about 20 minutes.
Heat frying pan to high and add about 1 TBS olive oil.
Add fish fillet and lower heat to medium. It is at this point you can add 2 tsp butter to the pan (optional). Cook fish for about 3-4 minutes on one side depending on the thickness.
Turn fish over and cook for an additional 3-4 minutes or until fish is cooked through and flakes easily. Squeeze some lemon over the fish.
Other Recipes You Might Like
How to make garlic butter sauce for fish recipes?
This magical sauce is very easy to make and calls for four simple ingredients:
A perfect ratio of each ingredient is important for the best Garlic Butter Sauce recipe, which you can get from my recipe card below.
This Garlic Butter Fish recipe is just like the ones served at seafood restaurants, except that it&rsquos homemade and much cheaper.
The dish is perfect as a main course it also pairs well with a simple pasta dish.
Adjust oven rack to center position and preheat oven to 300°F. Pat fish dry on paper towels and season generously with salt and pepper. Place flour, egg, and breadcrumbs in three separate shallow bowls or plates. Season each gently with salt and pepper. Working one piece at at time, lift fish and dip, presentation-side-down, in the flour, followed by the egg, followed by the breadcrumbs, pressing down firmly until a thick layer of breadcrumbs adheres. Place fish breaded-side-up on a clean plate and repeat with remaining fish.
Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add fish pieces, breaded-side-down and cook, swirling and rotating them around the pan until deep golden brown, about 5 minutes. Carefully flip fish and transfer to oven. Cook until an instant-read thermometer inserted into the deepest part of the fish registers 140°F, about 5 minutes (a knife or a cake tester inserted into the fish should show no resistance). Serve immediately with lemon wedges or tartar sauce.