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If you’re looking for a seafood dish that’s both simple and impressive, pan seared halibut is the perfect choice. Halibut’s mild, sweet flavor and firm, flaky texture make it one of the most popular fish for home cooks and chefs alike. This recipe shows you how to achieve a golden, crispy crust while keeping the inside tender and juicy.
Halibut is known for its adaptability to different cooking methods. Whether it’s grilled, baked, or pan seared, halibut always delivers a satisfying meal.
Halibut isn’t just delicious—it’s packed with essential nutrients:
According to the National Institutes of Health (NIH), consuming seafood like halibut twice a week can promote better health and reduce the risk of chronic diseases.
To make this restaurant-quality dish, gather these ingredients:
Pro Tip: For the best results, use fresh, high-quality halibut. Shop premium options like Pacific Halibut Fillet or Halibut Steaks.
In a large resealable plastic bag, combine olive oil, garlic, basil, salt, pepper, and lemon juice. Add the halibut fillets, seal the bag, and turn it gently to coat the fish. Refrigerate for 30 minutes to 2 hours.
Marinating halibut enhances its flavor and keeps it moist during cooking. Avoid marinating for more than 2 hours to prevent the acids from breaking down the fish too much.
Choose a flat, non-stick skillet or cast-iron pan for even cooking. Add 1 tablespoon of oil and heat it over medium-high until it shimmers.
Chef’s Tip: A hot pan is essential for creating a golden crust without sticking.
Remove the fillets from the marinade and let any excess drip off. Place the fillets in the pan with enough space between them to avoid overcrowding.
Using a fish spatula, carefully flip the fillets. Cook the second side for another 3 minutes, then reduce the heat to medium.
Transfer the halibut to a plate and let it rest for 2–3 minutes. Garnish with fresh parsley and serve with lemon wedges.
Pair your halibut with these delicious sides:
Cook halibut over medium-high heat for 3–4 minutes per side, then test for doneness with a fork. The fish should flake easily but still be moist.
Yes! Thaw it completely in the refrigerator and pat it dry before marinating.
A non-stick skillet or well-seasoned cast-iron pan works best for even cooking and easy flipping.
Store leftovers in an airtight container in the fridge for up to 2 days.
A crisp Sauvignon Blanc, Chardonnay, or Pinot Grigio pairs beautifully with halibut’s mild flavor.
Buying seafood online ensures access to premium-quality fish delivered straight to your door. Explore these options from Global Seafoods:
For more seafood recipes and cooking tips, subscribe to the Global Seafoods YouTube Channel.
Pan seared halibut is a quick and elegant dish that delivers a perfect balance of flavor, texture, and nutrition. This recipe guarantees flaky, tender fish with a golden crust, making it a hit for any occasion. Pair it with your favorite sides, experiment with seasonings, and enjoy a restaurant-quality meal in the comfort of your home.
What’s your favorite way to prepare halibut? Share your tips and ideas in the comments below!
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