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Pan-Seared Halibut

Servings 2

Ingredients
  

  • 2 pieces of wild halibut fillet 230g each from TAG
  • Olive oil or other preferred high smoke point oil.
  • Salt and pepper to taste

Instructions
 

  • Allow thawed fish to stand at room temperature for 15 minutes.
  • Pat dry both side of the fish to minimise oil splatter.
  • Season both sides of halibut generously with salt and pepper.
  • Heat pan on med high, and add oil till about 1/8 inch of side of pan.
  • When oil is shimmering, add halibut presentation side down.
  • Hold it down for 30 secs.
  • Leave it to cook for 4-5 minutes until bottom is golden brown.
  • So not move the fish, we want a nice sear!
  • Flip the fillet, reduce heat to med-low, and cook through (about 3 minutes).
  • Transfer fillet to paper towel to remove some of the excess grease.
  • Use the same pan for the sauce.
  • Pour out all but 1 tbsp remaining oil.