Picture this: a serene evening, your kitchen filled with the heady aroma of garlic and butter mingling like old friends at a reunion. Ah, the simple pleasures of life and the divine taste of pan-seared halibut that transforms an ordinary moment into something utterly sublime. Honestly, who needs fancy restaurants when you can create magic right at home?
Steps
- Mix together the ingredients for the lemon-garlic sauce and heat until it starts to bubble, then set it aside while keeping it warm.
- Thoroughly clean and pat dry the halibut fillets to eliminate any excess moisture, then season them evenly with salt and pepper.
- In a hot cast iron skillet, heat olive oil until it begins to smoke. Place the fillets in the pan and cook them without moving for about 3 minutes.
- Flip each halibut fillet and cook for another 3 minutes. Once done, serve them with the warm lemon-garlic sauce poured over the top.
Ingredients
- 4 tablespoons olive oil, divided
- 4 halibut fillets, 1 inch thick, approximately 4 ounces each
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons salted butter
- 3 cloves of garlic, freshly minced
- 1/4 cup lemon juice
- Grated peel of one lemon
- Fresh chives or parsley for garnish
Nutritional Values
Calories: 1188kcal | Carbohydrates: 8g | Protein: 128g | Fat: 88g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 0.8g | Cholesterol: 392mg | Sodium: 788mg | Potassium: 3052mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 1160IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 1.6mg
FAQ
- What does Halibut taste like?
- Halibut has a mild and slightly sweet flavor, making it an excellent choice for those who are sensitive to “fishy” tastes. Its flavor is akin to cod, flounder, and striped bass.
- Is Halibut a healthy fish to eat?
- Yes, Halibut is a nutritious option. It’s rich in protein, B vitamins, and magnesium. For the best nutritional benefits, it’s recommended to choose wild-caught Halibut.
- How should you store cooked Halibut?
- You can store cooked Halibut in an airtight container in the refrigerator for up to four days. For longer storage, freeze it in an airtight container for up to three months.
- Is it better to cook Halibut with or without the skin?
- It is generally better to remove the skin before cooking Halibut, as the skin can be tough and extend cooking times if left on.
- How can you determine if Halibut is fully cooked?
- To check if Halibut is done, gently twist a fork in the fillet. If it begins to flake and the flesh is no longer translucent, it’s ready. Additionally, using a food thermometer to ensure the internal temperature has reached 145 degrees ensures perfect doneness.
Tips
- Thoroughly dry the halibut fillets after rinsing to ensure the seasoning adheres well and promotes even cooking, resulting in a crispy exterior.
- Avoid overcrowding the pan when cooking the fish to allow for proper searing rather than steaming. If necessary, cook the fillets in batches to maintain space between them.
- Use a food thermometer to check that the internal temperature of the halibut reaches 145 degrees Fahrenheit to ensure it is perfectly cooked without overhandling the fillets.
- Start with cold halibut fillets to align with the cooking times specified in the recipe and prevent the fish from overcooking.
Equipment
- Cast Iron Skillet (or high-quality stainless steel pan)
- Oil Splatter Guard
- Thin Metal Spatula
- Food Thermometer
