pan seared halibut

A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!

Lemony Zucchini Noodless with Halibut 

halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)

garlic clove, smashed

olive oil

salt and pepper

shallot,

garlic cloves, rough chopped

zucchini noodles (zoodles)

lemon zest

Italian parsley

lemon juice (more

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 &#8211; 6 minutes &#8211; time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles  soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.

Wowie zowie, this is good!  I am one lazy cook, but this is one extremely simple recipe. I made this with a slab of tofu, pan sautéing it in olive oil. Plated it, sautéed shallots only, (hate garlic), added zoodles, zest, lemon juice, and some basil that comes in a refrigerated tube as the market had no fresh. Served with assorted colors of baby maters. 
Gotta tell you, this was restaurant quality delicious and beautiful to look at.  There is not one vegan restaurant in this cow town so I'm glad I have Sylvia to follow because I like to eat simple, I like to eat well. Thank you Sylvia!

So simple and satisfying. Thank you for all the inspiration ??

My  husband and I made this dish last week.  It was the best meal we have made together in a very long time!  I was his soux chef while he pulled it altogether.  We made our own zoodles using a pampered chef gadget that worked perfectly.  I can't wait to make this again.  We used Chilean Sea Bass.  All of the flavors came together so well.  Thanks for the red chili flakes and cheese suggestions and for sharing such a delicious recipe!

Are you Mark's Tricia? If so, you are the reason I made this dish last night! After he posted on FB it looked too good to pass up. My husband and I loved it as well! Super easy and delicious. Mine didn't look quite as pretty as Mark's but I am already craving it again.

This dish is everything you said it would be and more!  Simple, easy, full of clean, bright flavors, and very satisfying.  We grilled the halibut and used fresh ingredients from today’s Farmers Market.  What a pleasing recipe for locally-grown, Summer produce, Sylvia.  Thank you!!

Another fabulous recipe!  I made this last night for my family on a warm summer night.  Delicious!  The lemon zest, garlic and parsley flavor was a delicious compliment with the fish.  Appreciate the tips on cooking the fish - it was crisp on the outside and moist on the inside.  Thank you Sylvia!

Great recipe! I used cod and it didn’t hold up as well but still delicious. Filling but not heavy. Will use again-thx Sylvia!

Absolutely delicious even without the fish! I love the shallot-it really makes the dish.

S recipe is GREAT and loved by my wife and 14 year old.

It's very good. I did change a few things. I used sea bass instead of halibut and I added a little bit of truffle salt to the noodles. I would make it again.

A healthy delicious recipe for halibut with asparagus two ways- in the sauce and as the side veggie. Tarragon and Fennel seed elevate this dish and infuse it with lovely spring flavor! Elegant yet simple.

Fennel Crusted Halibut with Asparagus 

shallot, rough diced

butter oil

asparagus

stock

salt, more to taste

white pepper (optional)

tarragon

lemon

halibut, cod, black cod or sea bass

fennel seeds

peas

tarragon leaves

Make the sauce

Cut the top 2-3 inches off the asparagus and set these tips aside. Trim off the tough ends. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups.  Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.

In a small saucepan, cook the shallot in the olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and saute 1-2  minutes, stirring, then add the stock. Cover and simmer gently for 4-5 minutes or until asparagus is tender.

Don&#8217;t overcook or you will lose the lovely color.  Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. Place in a small saucepan and set aside until ready to serve. Cook the fish: Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.

In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. (You could also add other quick cooking veggies like snow peas of fresh peas if you like.). Season with salt and pepper and lightly saute them alongside the fish.

When the fish is done to your liking, squeeze with lemon and gently warm the Tarragon Asparagus sauce, stirring often. Do not cover or simmer the sauce, just warm it up, or you may lose the vibrant green color.

Divide the sauce generously among two plates, top with the seared fish and divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with lemon.

This looks fantastic, can't wait to try it.  The yield says 12 and I'm pretty sure you mean 2!

absolutely delicious!  the tarragon sauce yummy, the fennel perfect combo witht he tarragon.  we all loved it.!

Very good!  Served with rice which was a nice soaker-upper for the sauce.  Love a new way to eat asparagus too

We love this recipe! What could we use as a sub for  tarragon? During this time, we’re trying to use what we have without making unnecessary trips to the supermarket. Can we skip the tarragon? Any dried herbs you’d suggest? Thanks!

This amazing pan-seared halibut recipe is cooked to perfection and topped off with an elegant lemon butter sauce with fresh dill.

Pan Seared Halibut Recipe with Lemon Dill Butter

halibut

unsalted butter

½ peeled and small diced shallot

garlic clove

white wine

dill

½ lemon

Salt and pepper

Season the halibut on both sides with salt and pepper.

Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.

Place in the halibut, turn the heat down to medium-high, add in 1 teaspoon of butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Remove the cooked halibut and set aside.

Add 1 tablespoon of butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.

Deglaze with the white wine and cook until there are about 1 to 2 tablespoons of liquid left.

Turn the heat off completely and let sit for 1 to 2 minutes before adding in 4 tablespoons of cold butter and mixing until the butter is melted, but not broken. See note on helping to re-emulsify the sauce.

Stir in the dill, lemon juice, salt, and pepper, and mix until combined.

Pour the sauce over the fish and garnish with more dill and lemon slices.

Halibut is one of my all-time favorite fish. However, there are many ways to prepare it, so I decided to find out which of my favorite sauces goes with one of my favorite fish.

PRINT THE LEMON BUTTER HALIBUT RECIPE AT:

Ingredients for this recipe:

• 2 8-ounce fresh skinless halibut fillets
• 2 tablespoons oil
• 5 tablespoons + 1 teaspoon unsalted butter
• ½ peeled and small diced shallot
• 1 finely minced garlic clove
• ¼ cup white wine
• 1 tablespoon minced fresh dill
• Juice of ½ lemon
• Salt and pepper to taste

PRINT THE CHIMICHURRI HALIBUT RECIPE AT:

Ingredients for this recipe:

• 2 8-ounce fresh skinless halibut fillets
• 2 tablespoons oil
• 1 teaspoon unsalted butter
• 1/2 chimichurri sauce recipe
• Salt and pepper to taste

PRINT THE SOY GLAZE HALIBUT AT: 

Ingredients for this recipe: 

• 1/3 cup soy sauce
• 2 teaspoons rice wine vinegar
• 3 tablespoons honey
• 1 teaspoon peeled and finely grated fresh ginger
• 1 finely minced garlic clove 
• 2 8-ounce fresh skinless halibut fillets
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1 teaspoon unsalted butter
• Sliced green onions for garnish
• salt and pepper to taste

I Found the Best Way to Make Halibut

This Pan Seared Halibut With Lemon Caper Sauce is a decadent yet easy way to cook up some halibut when the occasion calls for it.&nbsp;

Pan Seared Halibut With Lemon Caper Sauce

flour

pepper

butter

salted butter

garlic

dry white wine

capers

parsley

Rinse and pat dry your halibut steaks with paper towels. Whisk together the flour and pepper. Dredge the fish steaks through the flour until coated completely.

Melt the butter in a frying pan and add in the halibut steaks. You can sprinkle on some more pepper at this point, some salt, season it up a bit. Cook on a medium heat so the butter doesn't burn.&nbsp;The steaks should take about 6 minutes per side on a medium heat and when they are done the halibut will flake nicely.

While the steaks are cooking, start the sauce. In another small skillet, start the butter melting and add the minced garlic.&nbsp;

In the small skillet with the butter and garlic, add in the lemon juice, parsley, capers, wine and zest. Simmer it a while until the liquid is reduced.&nbsp;

To serve, place the fish steak on the plate and drizzle the sauce, making sure to get some of the lovely tidbits that are in the sauce on the fish.

This simple pan seared halibut recipe is ready in 15 minutes and tastes amazing. With crispy skin and tender, flakey flesh, you can&#039;t go wrong!

Pan Seared Halibut

garlic powder

salt

black pepper

Lemons wedges (for serving)

parsley (for serving)

Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt and pepper.

Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 3 to 4 more minutes.

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Top 5 pan seared halibut recipes from across the web

The most viewed pan seared halibut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed pan seared halibut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine