Halibut is the common name for three flatfish in the genera Hippoglossus and Reinhardtius from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish.
Halibut is a lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Because of its leanness this fish becomes dried-out if overcooked. Frozen halibut is denser and less moist than fresh halibut and is easier to overcook.
4 servings
Ingredients:
4 6-oz Halibut fillets (1.5 lb total)
1/2 tsp Garlic powder
1/2 tsp Paprika
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
LEMON BUTTER SAUCE:
1/2 cup Salted butter
1 medium Lemon (cut in half)
INSTRUCTIONS:
1. Tap on the times in the instructions below to start a kitchen timer while you cook.
2. Pat the halibut fillets completely dry with a kitchen towel - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
4. 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 or until cooked through.
5. Remove the fish from the pan and cover tightly with foil to keep warm.
6. 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.
5. 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.
6. 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.
