How To Pan Sear Halibut Food

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

CRISPY PAN-SEARED HALIBUT WITH TOMATO BASIL QUINOA

Steps:

• Blot the halibut fillets with paper towels to remove as much excess moisture as you can. Set aside.
• Boil 1 cup of water in a small saucepan. Add the uncooked quinoa and reduce the heat to medium, stirring occasionally. The quinoa will cook and soak up all the water in about 10 minutes. Set cooked quinoa aside.
• Season both sides of the halibut fillets with salt and pepper. Heat the oil in a large skillet over high heat. Once the oil is very hot and begins to simmer, carefully add each fillet to the pan skin-side-up. Be VERY careful as the oil can splatter. Press down on the fish for a few seconds with a spatula to create direct contact with the oil.
• Reduce the heat to medium-high and cook the halibut, without moving it, until it is golden brown on the bottom edges, about 5 minutes. Carefully flip and reduce the heat to medium. Cook until the internal temperature reaches 140°F (60°C), about 4 minutes. Turn off the heat, transfer the fish to a paper-towel lined plate to soak up the excess oil. Drain some of the oil from the skillet, saving about 1-2 Tablespoons inside the skillet for the quinoa mixture.
• Heat the skillet over medium heat. Add the tomatoes, olives, shallots, garlic, red wine vinegar, and 1/4 teaspoon salt. (I combined all of this together before adding to the skillet, but adding it all directly to the pan works too!) Stir and cook until the tomatoes begin to release some of their juices, about 4 minutes. Add the cooked quinoa, parsley, and basil. Mix to combine. Place the cooked fish on top, squeeze a little lemon juice over everything, turn off the heat, and serve with lemon slices.
• Cover any leftovers and store in the refrigerator for a few days. Reheat as desired.

PAN SEARED HALIBUT

Steps:

• Preheat oven to 350 degrees.
• Wash fillet and towel dry of moisture.
• Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
• In a saute pan that is oven safe heat olive oil and butter over medium high heat.
• Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.

HOW TO PAN-SEAR HALIBUT

Steps:

• Pat halibut fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 tablespoon butter. Heat on medium-high until butter is melted but not browned; then turn the heat down to medium.
• Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
• Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
• Reduce heat to medium. Add the lemon juice and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

EASY PAN-SEARED HALIBUT RECIPE

Steps:

• Remove the fish from the refrigerator about 30 minutes before cooking to help
• Pat the fish dry on both sides
• Season both sides of the fish with the sea salt and black pepper
• Heat olive oil in a cast iron skillet or other pan to medium high heat
• Add the fish skin side down first and cook for 2-3 minutes per side. The fish will lift easily with a spatula when it's ready to be turned.
• Top the fish with chimichurri sauce

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Steps:

• In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

EASY PAN SEARED HALIBUT

Steps:

• In a large, shallow dish, combine minced garlic, lemon juice, wine and olive oil.
• Use a sharp knife to cut halibut into 4 equal portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for about 30 minutes.
• When you're ready to cook, heat 1 tbsp olive oil in a large nonstick skillet over medium heat.
• Remove halibut from the marinade and season with salt and pepper.
• Place halibut filets in the hot pan and cook, pressing down gently with a fish spatula, until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.
• Flip fish and cook in the other side until cooked through, another 3-5 minutes or until the internal temperature reaches 130-135°F (for medium).
• Add butter to the pan and let it melt, then spoon it over the top of the fish.
• Serve halibut with lemon (optional).

PAN SEARED HALIBUT WITH CHILI GARLIC OIL

Steps:

• Season the fish. Pat the halibut dry on both sides with a paper towel, then generously season on both sides with Kosher salt and black pepper. Allow to sit at room temperature for 10 minutes before cooking.
• Heat the pan. Heat a large cast iron skillet over medium-high heat for a few minutes, until very hot. Add grapeseed oil (or other neutral oil). You're looking for a thin layer on the bottom of the pan.
• Sear the halibut. When hot, add halibut steaks and cook undisturbed for 5-6 minutes. This will help the fish form a crust that makes it easier to flip.
• Make the chili garlic oil. In a medium bowl, combine chili oil and sesame oil, then whisk well. Keep smashed cloves close by.
• Add sauce. Use a fish spatula to carefully flip halibut steaks over. Pour the chili garlic oil on top, then add garlic cloves to the pan. Cook an additional 4-5 minutes, or until halibut has reached an internal temperature of between 130F - 135F. Tilt the pan slightly during the last few minutes of cook time, then use a large spoon to collect the sauce and baste the fish fillets or steaks.
• Garnish then serve. Transfer cooked halibut to serving plates, then garnish with fresh herbs (basil, cilantro, mint, or a combination), lime wedges, and thinly sliced chilies. Recommended wine pairing: Mumm Napa Brut Rosé

PAN SEARED HALIBUT

Steps:

• You will start with warming 2 tbsp olive oil in a pan. Add in your chopped veggies. Season them with the salt and garlic (powder or fresh). Sauté veggies until they start to soften and get a little charred/blackened on some spots.
• Add in extra olive oil and season your fish on both sides with leftover salt, thyme and rosemary. Move veggies over to the side of the pan. Add the halibut to the hot skillet or pan and cook on each side for about 5 - 9 minutes (depending on the size of the fish and the heat you are on) Pour in wine over veggies and fish once you are close to finsihed cooking the fish. You will want it to have a little browning and be slightly flakey.
• Add grains to a plate with fish and side of veggies. Add avocado if you'd like and serve with extra wine in a glass ;)

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES

Steps:

• Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
• When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
• In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
• Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
• To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE

Steps:

• Cut halibut into 4 equally sized pieces. Salt and pepper.
• Heat butter on med-high heat in a large skillet.
• Place halibut in hot pan. Once fish is placed in the pan do not disturb until it is brown and caramelized. Approximately 2-3 minutes on each side depending on it's thickness.
• Remove fish from pan and place on a plate. Cover with foil.
• Add vegetables to pan and sauté for a few minutes until tender.
• Remove vegetables from pan and keep warm.
• Add wine to pan with heat on med high, add orange juice, reduce to ½ of the liquid volume.
• Reduce heat and add cream. Whisk to incorporate.
• Add chopped parsley.
• Plating: Add a portion of the vegetables to a plate. Place the fish on top and top with the citrus cream sauce.

PAN SEARED HALIBUT

Steps:

• Preheat Oven to 400F
• Wash and Dry Potatoes and Green Beans
• Line two baking sheets with tin foil (or parchment paper)
• Lay Potatoes and Green Beans evenly on the pans
• Drizzle with olive oil, season with salt & pepper and toss to combine
• Put in oven for 40-45 minutes - Alternate pans to opposite rack and toss halfway through
• While potatoes and green beans are roasting, prep Halibut
• Pat Halibut dry with a paper towel
• Cut in half and season both sides of Halibut with Salt, Pepper & Paprika
• Put two tablespoons of Olive Oil into frying pan, warm on Medium heat
• Lay Halibut delicately into pan and leave for 4 mins, without moving (this will allow you to get a nice sear on the filet)
• Using a spatula, check to see if the bottom side of the filet is seared/browned
• Flip Halibut over to sear the other side for another 4-5 minutes until fish is cooked through (should have an opaque color)
• Plate and Enjoy!

PAN-SEARED HALIBUT WITH SOPPRESSATA AND FENNEL

Steps:

• Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
• Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
• To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.

PAN-SEARED HALIBUT IN BUTTER GARLIC SAUCE AND EASY SALSA

Steps:

• Pat dry, room-temperature halibut filets. In a small bowl, combine salt, pepper, lemon juice, and garlic. Generously rub the mixture on the halibut, both sides. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. When hot, add halibut filets. Sear for 4 minutes until golden, then turn the fillets over and sear the other side for another 4-5 minutes or until the fish reaches your desired doneness. SALSA While halibut is cooking, make the salsa by combining the ingredients together (tomatoes, red onion, cilantro, garlic, lemon juice, salt, pepper, & avocado). When serving halibut, add a spoonful of salsa on each halibut filet.

PAN SEARED HALIBUT WITH HERBS AND BUTTER

Steps:

• Pat the fish dry and cut in to desired sized fillets. I usually cut 1 lb of fish in to 4 fillets. Ideally you want all the pieces about the same size to help them cook evenly.
• Combine the salt, pepper, garlic powder and oregano in a small dish and stir together. Generously season each side of each piece of fish.
• Slice lemon in to half crescents about 1/4 inch thick. Peel and mince garlic.
• Heat a skillet over medium-high heat and add butter. Allow butter to melt before adding the fish.
• Add garlic to pan with the butter and stir, then add the fillets. Top with lemon slices.
• Cook fish for about 3-4 minutes allowing a nice sear to form and then flip. Cook for another 2-3 minutes. Fish should be seared on the outside, opaque and flaky when finished. Avoid overcooking.
• Top with freshly chopped herbs and serve immediately.

BUTTER-BASTED SOUS VIDE HALIBUT RECIPE

Steps:

• Season halibut generously on all sides with salt and pepper.
• Place halibut portions in a single layer inside 1 or more zipper-lock bags. Divide 2 tablespoons butter evenly between bags. Add some gentle aromatics if desired, such as thyme, parsley, or dill; thinly sliced shallots; or grated citrus zest. (Do not add large chunks of food, which can damage the shape of the fish, or acidic ingredients, which damage the texture.) Close bag(s) and let halibut rest in the refrigerator for at least 30 minutes and up to overnight.
• Set the temperature on your sous vide cooker according to the chart (see note) and allow it to preheat while halibut rests. Remove all air from bag(s) using the water displacement method, then add bagged halibut to preheated water bath. Cook for 30 to 45 minutes for 1-inch fillets, or 45 minutes to an hour for fillets up to 2 inches thick.
• Carefully remove halibut from bag(s) using your hands or a fish spatula. Place it on a double layer of paper towels, then use another paper towel to gently blot surface dry. Discard aromatics, if used, and remove and discard halibut skin.
• Heat remaining 2 tablespoons butter in a heavy skillet over medium-high heat until foaming subsides. Carefully add halibut, presentation side down, and cook, without moving, until lightly browned, 30 to 45 seconds. (You can sear between 1 and 4 pieces at a time.) Add aromatics if desired, such as thyme, garlic, and shallots, and continue to cook, tilting pan and basting halibut with the hot butter, until first side is well-browned, about 1 1/2 minutes total. Flip and let second side brown for 15 to 30 seconds.
• Transfer halibut to a paper towel to blot off excess fat. Serve immediately.