Benefits of making pan-fried halibut
This method for pan-fried halibut takes very little time and effort. The high heat of the pan creates a lovely texture that contrasts with the soft meat of the fish. Halibut has a mild flavour that pairs well with simple seasonings like lemon and butter. It is a healthy choice that provides plenty of protein for a balanced meal.
How to get pan-fried halibut ready
Prepare the fish: Pat the fillets dry using kitchen paper to ensure the skin gets crispy. Season both sides with salt and pepper just before cooking.
Heat the pan: Place a frying pan over medium high heat and add the olive oil. Wait until the oil is shimmering before placing the fish in the pan.
Fry the halibut: Lay the fillets in the hot oil and cook for about four minutes without moving them. Flip the fish carefully once the bottom is golden brown.
Baste and serve: Add the butter to the pan and let it melt around the fish. Squeeze fresh lemon juice over the top and spoon the melted butter over the fillets for one minute then serve.
The best tips for pan-fried halibut
Always make sure your pan is properly heated before adding the fish. This prevents the pan-fried halibut from sticking and helps create a good crust. If the fillets are very thick you may need to cook them for an extra minute on each side.
Do not overcrowd the pan because this will lower the temperature and steam the fish instead of frying it. Using a mix of oil and butter gives you the best flavour and prevents the butter from burning. Fresh herbs like parsley or chives added at the very end bring a bright finish to the dish.
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minute steak,
pasta with lamb or
pasta with chanterelles.
