PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.
Provided by Maya Krampf
Categories dinner Main Course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
PAN SEARED HALIBUT
Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 474.1, Fat 20.9, SaturatedFat 6.1, Cholesterol 112.7, Sodium 292.6, Carbohydrate 5.8, Sugar 0.5, Protein 62.6
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
PAN-SEARED HALIBUT WITH CITRUS SALSA
Steps:
- Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
- In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
HOW TO PAN-SEAR HALIBUT
This easy seafood tutorial will show you how to pan-sear halibut for juicy fish with golden edges. Plus, check out our tips for seasoning, topping and sauces!
Provided by Sarah Trenalone
Categories Main Course
Time 12m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 296 kcal, Carbohydrate 8 g, Protein 22 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 86 mg, Sodium 289 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EASY PAN-SEARED HALIBUT RECIPE
An Easy Pan-Seared Halibut recipe perfect for pescatarians or those who want to cook halibut with a few steps and ingredients.
Provided by Davinah
Categories Dinner Main Course
Time 9m
Number Of Ingredients 5
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
Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Protein 21 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 659 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
Steps:
- For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
- For asparagus: Preheat the oven to 350 degrees F.
- Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
- To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives
PAN-SEARED HALIBUT WITH BLACK BEAN SAUCE
Found in America's Test Kitchen the Best Simple Recipes. It sounds delicious and so far several recipes I have made are quite good. Simple and easy.
Provided by mama smurf
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
- Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
- Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.
PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE
Super easy and delicious fresh halibut with a decadent citrus cream sauce. So fancy! But so easy!
Provided by Laura Reigel
Categories Main Course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389 kcal, Carbohydrate 10.6 g, Protein 44 g, Fat 16.4 g, ServingSize 1 serving
EASY PAN SEARED HALIBUT
This easy pan-seared halibut recipe is healthy and so simple to pull off! If you're new to cooking fish, this buttery halibut with a lemon and white wine marinade is a great place to start. (gluten-free, nut-free, dairy-free option)
Provided by Kaleigh
Categories main dish
Time 45m
Number Of Ingredients 8
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).
Nutrition Facts : ServingSize 4 oz, Calories 210 calories, Sugar 3.1 g, Sodium 224.4 mg, Fat 9.9 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 0.4 g, Protein 21.6 g, Cholesterol 63.2 mg
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
CRISPY PAN-SEARED HALIBUT WITH TOMATO BASIL QUINOA
Full of fresh and seasonal flavors, this crispy pan-seared halibut with tomato basil quinoa is a healthy and naturally gluten free meal that's easy, quick, and satisfies.
Provided by Sally
Categories Dinner
Time 25m
Number Of Ingredients 13
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.
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
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.
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.
Nutrition Facts : Calories 260 kcal, Carbohydrate 0 g, Cholesterol 124 mg, Fiber 0 g, Protein 38 g, SaturatedFat 6 g, Sodium 455 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
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PAN-SEARED HALIBUT (ONLY 4 INGREDIENTS) - MOMSDISH
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- Season halibut generously on all sides with garlic parsley salt. Gently add the fillets to the skillet. Disperse slices of lemon thorughout the skillet. Cook for 3-4 minutes until a crust forms. Flip the fish over, reduce the heat to medium, and contine cooking for an additional 2-3 minutes.
- Lightly sprinkle the halibut with lemon juice and herbs (basil, parsley, and dill work great). Serve right away.
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 4
- In a medium bowl, combine the tomatoes and their juices with the shallots, garlic, vinegar, chives, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the ground fennel. Season with salt and pepper.
- In a small bowl, mix the remaining 3/4 teaspoon of ground fennel with 1/2 teaspoon each of salt and pepper. Sprinkle the mixture all over the fish. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the halibut to plates, spoon the tomato vinaigrette on top and serve.
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EASY PAN-SEARED HALIBUT USING MY ... - FAB FOOD FLAVORS
From fabfoodflavors.com
Cuisine AmericanCategory DinnerServings 3Total Time 50 mins
- In a large bowl, combine the 6 tablespoons olive oil, garlic, ginger, lemon zest, lemon juice, basil, salt, and pepper. Add fish, coat generously on all sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- In a large flat frying pan, pour and spread oil evenly over pan. 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.
PAN SEARED HALIBUT WITH BROWN BUTTER GARLIC SAUCE - THE ...
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 30 minsCategory Dinner, LunchCalories 324 per serving
- Season both sides of the halibut with salt and pepper. If refrigerated, allow to come to room temperature for 15-20 minutes.
- Add each fillet to the pan skin side up (if the skin has been removed, this will be the flatter surface of the filet). Press gently on the filet with a spatula to create direct contact with the oil to help create a golden, crispy crust.
PAN SEARED HALIBUT WITH MISO SAUCE - A FOODCENTRIC LIFE
From afoodcentriclife.com
Cuisine AsianCategory Entree, FishServings 4
- Cut fish into four equal portions and season with black pepper and granulated garlic. Mix together miso and butter into a smooth paste.
- Heat a non-stick pan over medium heat and add coconut oil. Place fish top side down into pan and sear until a golden crust forms. Turn fish over and spread half of the miso-butter paste on top of the filets. Splash in the sake or broth and quickly cover the pan with a lid. Fish will steam finish in 2-4 minutes depending on the thickness as the miso butter melts on top. Fish is done when a digital thermometer reads 145°F.
- When fish is done, remove to a plate and keep warm. Use other half of miso butter to whisk with pan juices into a sauce or toss with hot rice.
PAN SEARED HALIBUT WITH FIVE PEPPER SAUCE - PATI JINICH
From patijinich.com
4.2/5 (8)Total Time 35 minsServings 6
- To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
- Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
- Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.
PAN-SEARED HALIBUT WITH BRAISED SWISS CHARD - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels. Pour off all but 2 tablespoons of fat from the skillet. Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes. Add the wine and simmer until reduced by half, 3 minutes. Add the chard leaves in handfuls, letting each batch wilt slightly before adding more. Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes. Stir in the bacon, season with salt and pepper; keep warm.
- In a small skillet, cook the butter and pine nuts over moderately high heat, stirring, until the milk solids are golden, 5 minutes. Stir in the minced shallot and thyme and cook for 30 seconds. Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.
- Season the fish with salt and pepper. In a nonstick skillet, heat the oil. Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes. Transfer the chard to plates and set the fish on top. Spoon the brown butter dressing over the fish and serve.
PAN-SEARED HALIBUT WITH LEMON CAPER SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
Ratings 1Category Main CourseCuisine FrenchTotal Time 12 mins
- 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 TB 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 capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
THE EASIEST FOOLPROOF CRISPY PAN-SEARED FISH YOU'LL EVER ...
From seriouseats.com
- Season. For best flavor, you want to season everything in layers, starting with the actual fish. Season generously with salt and pepper (you can use white pepper if you don't like the look of those black specks on your fish; I don't care much about looks and prefer the flavor of the black here).
- Dredge. Carefully pick up the fish filet in one hand and dip it into all-purpose flour that you've seasoned gently with salt and pepper. You want to be dipping it with the presentation-side facing down.
- Dip. Next up in our standard breading: egg. You want to make sure the egg is very well beaten and homogenous to get an even layer of coating.
- Coat. Finally, a dip into panko-style breadcrumbs. It's essential that the fish gets a good thick layer of them, so press down firmly (but not so firmly as to destroy the fish).
- Rest. This is the kind of coat that protects from heat, not cold. The panko coating will insulate the fish from the direct heat of the pan, allowing it to cook more gently and keeping it nice and tender.
- Add to Pan Gently. Bring a fair amount of oil—enough to form a thin coat across the bottom of your skillet—to a shimmer over medium heat. No need to blast it!
- Cook and Rotate. Let the fish gently bubble away in the oil, rotating the filets and swirling the pan gently so that the bread crumbs cook evenly.
- Peek. After a few moments, gently lift a filet with a flexible fish spatula and check to see how it's coming along. This one is not quite there yet.
- Lift. That looks about right. Very gently lift up the fish with the spatula and your hand and carefully tip it over. And don't worry—the second side will not stick either.
- Flip. The filets are ready on the first side, but not quite cooked through yet. Time for the oven.
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