A simple spice rub and a quick sear turn wholesome fish into a family favorite meal. Enjoy with a squeeze of lemon or sauce of choice!
Fish ordered at a restaurant often seems so gourmet and special, something that would be difficult to replicate at home. But you can, and with minimal effort.
What’s more, it will taste as least as good–or better!
The following recipe demonstrates just how quickly and easily you can achieve five-star success. (If only we could document that on Yelp!)
Serve with one of the recommended sauces, and you will truly pat yourself on the back for making a restaurant-quality meal.
In a hurry and don’t have one of the make-ahead sauces on hand? A lemon wedge or a dollop of store-bought tartar sauce or sriracha mayo will do.
Family and friends will surely rave, and kids who weren’t fish fans may find themselves a bit more welcoming.
In the following recipe, a simple spice rub adds memorable flavor, and the quick cook time is especially welcome on busy weeknights.
At the same time, this dish offers a lovely option when having a friend or two for dinner. While best cooked just before serving, you can finish it in about the same amount of time it takes one of your guests to set the table and fill the water glasses!
While a squeeze of lemon will do the trick, I do love the addition of a simple sauce. My favorites, like the pictured Italian Salsa Verde (more options follow) can be prepared well in advance and enjoyed on a variety of other meats, vegetables, and grains. I often serve with Roasted Potato Bites or Baked Rice and a roasted vegetable, as these sauces will add flavor to them as well.
What does halibut taste like?
A personal favorite, halibut is a lean, tender white fish with a taste that’s mild and slightly sweet. The flavor is similar to tilapia, although the the fillets tend to be somewhat thicker. Typically sold as a wild fish (as opposed to a farmed variety), I think of halibut as buttery. If you eat halibut that seems tough and dry, it has been cooked too long.
As an added note, halibut fillets are boneless–rarely will you find a renegade bone!
What’s a good substitute for halibut?
Depending on where you purchase your fish, and because halibut is usually wild caught, it can be on the pricey side. Happily, there are several worthy alternatives, whether you’re looking for a more economical meal or it simply isn’t available.
Flash frozen fillets are an option. (Thaw them in the refrigerator before cooking.) Other white fish that could be used in the recipe below include tilapia, cod, flounder (or fluke), turbot, and striped bass.
All are mild tasting and take well to other flavors. The simple spice rub in the recipe below is an ideal complement.
What to serve alongside?
You really can’t go wrong, but I often serve with something potatoey, like Roasted Potato Bites or Perfectly Baked Potatoes, and a green salad or vegetable of choice, like Everyday Green Salad or Parmesan Roasted Brussels Sprouts or broccoli. Simple grains (like Oven Baked Brown Rice) and roasted vegetables also take well to the optional sauces.
Sauce options: Italian Salsa Verde is a favorite, and Romesco Sauce offers an equally lovely alternative. Both add gorgeous color to the plate and can be used on so many things. If you want to get fancy, make a thick swoosh on the plate and place the fish on top.
Smoked Paprika Aioli can be stirred together in minutes and also pairs well with the fish. Short of one of the homemade sauces, a lemon wedge and/or a drizzle of sriracha mayo will add a pop of color and a little extra brightness. Helpful hint: All of the sauces can be made well in advance and will add flavor to a variety of other dishes in the following week or two.
Why is fish often dry?
Whether classified as flaky or firm, cooked fish shouldn’t be tough or dry. (It lived in water, after all!) If it is, it was likely cooked a little too long. Err on the side of undercooking, as carryover heat will continue to cook it for several minutes after removing from the heat, and to be sure, cut into the center and peek. Unlike chicken or beef, you don’t have to worry about the flavorful juices running out.
How to know when fish is done?
Perfectly cooked fish should be mostly opaque with the tiniest hint of translucence in the very center, which will finish cooking in the carryover heat. Those who enjoy fish like tuna and salmon served medium rare will want more of the translucent flesh. However, I recommend cooking halibut to medium, which registers as 130°F to 135°F on a quick-read thermometer.
This meal is on my husband and sons’ list of favorites. My dad is also a big fan of fish served with a flavorful sauce, and the first time he tried this, he said it tasted just like something he would hope to be served in a fancy restaurant. (Yet it’s so easy!)
Pan Seared Halibut
Ingredients
- 1 pound halibut fillets
- ½ teaspoon garlic powder
- ¼ teaspoon each smoked paprika, black pepper, and dried oregano
- ¾ teaspoon kosher salt
- 1 tablespoon olive oil
- Optional for serving: lemon wedges, Italian Salsa Verde, Romesco Sauce, Smoked Paprika Aioli, Sriracha Mayo (homemade or store-bought)
Instructions
- Pat the fillets dry if they are damp. This will help them sear better and reduce splatter.
- In a small bowl, combine the garlic powder, smoked paprika, black pepper, dried oregano, and salt. Evenly sprinkle over the fillets and gently rub it in with your fingers.
- Heat the oil in a large skillet over medium-high heat and sear the fish for 3 to 4 minutes on the first side, or until lightly golden. Flip and cook 2 to 4 minutes more or until just cooked through.
- Serve with a lemon wedge and one of the optional sauces.
Notes
A fun nutrition fact from our dietitian Emily:
Worried about mercury content in this recipe? Halibut is not as low as its friends cod, flounder, and haddock, but it’s still a good choice to eat safely once a week, even if pregnant or breastfeeding!
For those who are curious…
The reason we don’t list nutritional breakdowns next to each recipe is because the numbers can change significantly depending on brands people buy and how exact the measuring is. In saying that, if you email me separately, I can provide you with my best estimations on the nutrients you would like to know more about in this recipe. I’m happy to help!
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