A few days ago, my husband stopped by our favorite seafood shop to purchase some fresh fish. They had fresh halibut so I prepared pan-seared halibut for dinner. Halibut is so delicious.
Off the Hook Seafood Market sells fresh seafood and the fishmonger will give you tips on the best way to cook the fish.
We usually buy fresh salmon and shrimp from Off the Hook, but this time around, my husband purchased some halibut fillets. I had never cooked Halibut at home, so I was excited, to say the least. I decided to make pan-seared halibut because it’s quick, easy and I love a good sear on my fish.
Halibut is a member of the right-eyed flounder family. I don’t like to call any creature ugly, but this thing is one ugly, scary-looking flatfish. Both eyes are on one side.
It’s a good thing this fish is cleaned and filleted before I ever lay eyes on it. That goes to show you that the old adage is true. You can’t judge a book by its cover applies to fish as well.
When it comes to halibut, there are two types – Atlantic and Pacific. Currently, the Atlantic Halibut is depleted, so you need to avoid Atlantic Halibut and go for the Pacific. Our halibut was flown down from Alaska.
When it comes to taste, Pan-Seared Halibut tastes amazing. It’s a lean fish with mild (absolutely no fishy taste) sweet-tasting white flesh. Because it’s so lean, be careful not to overcook halibut.
Halibut Nutritional Facts
- Great source of omega 3
- High in vitamin B12
- Low in cholesterol
- High in protein, selenium, niacin, phosphorus, magnesium
- Low calorie
With paper towels, pat halibut fillets dry so that they will brown evenly.
Add light olive oil to a large skillet over medium-high heat. Season Halibut fillets with salt and pepper. I add a touch of paprika because I love paprika on fish. The paprika is completely optional.
Sear the fillets for 4-5 minutes on each side. Do not overcook!
I like to serve pan-seared Halibut with roasted vegetables or Oriental Ramen Broccoli Salad. Add a bit of homemade tartar sauce and I’m good to go.
- 2 Halibut fillets, 6 oz. each
- 1/4 teaspoon paprika
- Salt and Pepper to taste
- 2 Tablespoons light olive oil
- Fresh squeezed lemon juice
- With paper towels, pat the fillets completely dry.
- In a large skillet on medium-high heat, heat two tablespoons of light olive oil. Sprinkle salt, pepper, and paprika onto the fillets and cook for 4-5 minutes on each side. Do not overcook.
- I like to add a squeeze of lemon once I flip the fillets over.
Cooking time depends on the thickness of the fillet. Halibut is done when it has a golden brown crispy skin and springs back when touched. Perfectly cooked halibut should flake easily with a fork.
Amount Per Serving Calories 335Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 102mgSodium 289mgCarbohydrates 9gFiber 0gSugar 3gProtein 39g
Have you ever cooked Halibut at home? If not, you should try it soon. It’s absolutely delicious! What’s your favorite fish?