Main Page
Fast and tasty
Halibut fillet fried in a frying pan

Pan-Fried Halibut Fillet

Very tasty, very juicy, very tender — it melts in your mouth! Pan-fried halibut fillet is a healthy dish that comes together in just minutes. Serve it with fresh vegetables or salads, and pour a glass of chilled white wine to go with it!

Pearl

Recipe author

Composition / ingredients

Servings:

Halibut

500

Vegetable oil

Butter

Lemon

0.5

Salt

Fresh herbs

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 15 g

Fats 48 % 14 g

Carbohydrates 0 % 0 g

182 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you pan-fry halibut fillet? First, gather everything on the list. Take the fillets out of the freezer and let them sit at room temperature until fully thawed.
Step 2:

Pat the halibut dry with paper towels.
Step 3:

Prepare the ingredients for the dressing. You can use any fresh aromatic herbs — basil, oregano, parsley, thyme, and so on. I used a few sprigs of thyme, a little chili pepper, a blend of dried ground peppers, and a pinch of salt.
Step 4:

Squeeze the juice of half a lemon into a small deep bowl, add the chopped herbs and spices, and mix everything well.
Step 5:

Heat the vegetable oil in a heavy-bottomed skillet. Add the halibut fillets to fry. Cook over medium-high heat until a golden, appetizing crust forms. Then gently flip the fillet with a spatula and cook it through. Cooking time depends mostly on the size and thickness of the pieces. It took me about 2–3 minutes per side.
Step 6:

The fillet is very tender and delicate, so flip it very carefully or the fish will fall apart. Transfer the finished fillet to a wide plate, set ¼ teaspoon of butter on each piece of fish, and salt to taste.
Step 7:

Wait for the butter to melt. Drizzle the dressing evenly over each piece (a silicone brush makes this easier). Serve while the fish is still hot!

Halibut, a saltwater fish in the flounder family, is very good for you, like all seafood. It's rich in phosphorus, potassium, magnesium, selenium, and various acids, including Omega-3. Halibut is very easy to cook, and the result is excellent! Enjoy!
Keep in mind that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly. To avoid mistakes and pick the best method, read the article on thawing.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the meat away from the backbone. Flip the fish over and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and will spoil the flavor. Rinse well and be sure to pat it thoroughly dry.
Important! The wrong skillet can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.