- 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)
Pan Seared Halibut
Yield: 3 to 4 servings (recipe scales easily; simply adjust the amount of seasonings as needed)
Low effort and high reward, the simple spice rub and a quick sear will transform wholesome fish into a family favorite weeknight meal that's equally worthy of company. Enjoy with a squeeze of lemon or one of the make-ahead sauces.
Ingredients
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
Dry fillets will sear better than wet fillets, so in addition to patting dry if needed, refrain from adding the seasoning until just before cooking, as salt will draw moisture from the fish.