Pan Seared Halibut with Cilantro Lime Sauce
Healthy, light, and satisfying is how I would describe this Pan Seared Halibut with Cilantro Lime Sauce. Perfect when you want something fast and easy to make. This entire dish comes together in 30 minutes and is incredibly delicious.
Garnish this pan seared halibut with thinly sliced red onion and Fresno chili. Drizzle with extra virgin olive oil and fresh lime. For a heartier option, enjoy this healthy fish recipe with my Lebanese rice, or my Easy Creamy Mashed Potatoes.
Why You’ll Love This Recipe
The sauce. For this pan seared halibut recipe, I made a simple cilantro lime sauce that is hard to resist. You can drizzle it on meats, salads, fish or anything really. It’s similar to a chimichurri that way.
Easy to make. You don’t need a ton of ingredients fro this fresh fish recipe. PLus, it comes together quickly and is loaded with fresh flavors.
Recipe Ingredients
Halibut
- Halibut – You’ll need halibut fillets for this recipe. Make sure to remove any pin bones and leave the skin on. Pat the halibut dry before seasoning and sautéing.
- Seasoning – Season the halibut with kosher salt and cracked black pepper.
- Olive Oil – You’ll need olive oil to drizzle over the fish before sautéing. This will prevent it from sticking to the pan.
- Salad – Combine thinly shaved red onion, thinly sliced Fresno chilies, extra virgin olive oil, fresh lime and cilantro.
Cilantro Lime Sauce
- Cilantro – this recipe calls for fresh cilantro. Remove the stems.
- Garlic – You’ll need whole fresh garlic cloves for this recipe.
- Jalapeno – YOu’ll need two fresh jalapenos for this recipe. Slice in half and remove the seeds and veins.
- Lime Juice – This recipe calls for fresh squeezed lime juice.
- Dijon Mustard – You’ll need Dijon mustard for this sauce.
- Honey – This recipe calls for honey to sweeten the sauce.
- Oil – This sauce calls for extra virgin olive oil.
- Seasoning – Season with kosher salt to taste.
Expert Tips for Cooking Halibut
- I know a lot of people are intimated by cooking fish at home, but don’t be. Halibut is very easy to prepare. Make sure to remove any pin bones from the fillet and leave the skin on.
- Pat the fish dry with a paper towel to soak up any excess moisture in the fish. This will help you get a perfect sear.
- Season the fish with kosher salt, cracked black pepper and olive oil directly before you add it to the pan. This locks in the flavor and promotes a crispy sear.
Internal Temperature Ranges for Halibut
- Rare – internal temperature will be roughly 120 degrees Fahrenheit.
- Medium Rare – internal temperature should reach 125 degrees Fahrenheit.
- Medium – internal temperature should reach 130-135 degrees Fahrenheit.
- Well Done – internal temperature should reach 140 degrees.
How to Make
Prepare the Cilantro Lime Sauce
In a blender, combine the fresh cilantro, garlic, seeded jalapenos, kosher salt, fresh squeezed lime juice, honey, Dijon mustard, and extra virgin olive oil. Give everything a light buzz until the ingredients are combined. Taste and adjust seasoning as needed.
Prepare the Garnishes
Combine the sliced red onion, Fresno chilis and chopped parsley with a pinch of kosher salt and cracked black pepper. Drizzle the salad with extra virgin olive oil and toss to combine. Set aside.
Prepare the Halibut
Remove the fish from the package and remove any bones. Leave the skin on.
Next, pat the fish dry with a paper towel. Heat a nonstick skillet over medium high heat. Once the pan is hot, season the fish with kosher salt, cracked black pepper, and a healthy drizzle of olive oil.Place the fish in the pan meat side down first. Do not move for 4-5 minutes. You’ll want to see a golden brown sear.
Carefully flip the fish and cook for another 3-4 minutes. Cooking time will depend on the size of the fillets.You can tell if the halibut is cooked when it is no longer translucent and firm to the touch. If it is hard to the touch it is overcooked, and if it is soft to the touch you need a little more time. Remove the halibut from the pan and set it aside.
Assemble
Grab a plate or serving platter. Add some of the cilantro lime sauce to the bottom of the plate. Add the cooked halibut followed by the red onion salad. Finish with some fresh lime wedges. Enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Store the dressing in a separate airtight container for four to five days. Reheat the fish in the microwave until heated through. If you’re looking for more delicious fish recipes?
Frequently Asked Questions
Yes! I suggest something mild. Perhaps tilapia, cod or swordfish.
You can add more honey or extra virgin olive oil!
No, fish is best enjoyed hot from the pan. Otherwise, it can get rubbery over time.
Other Fish / Seafood Recipes to Consider Trying
Pan Seared Halibut
Equipment
- 1 nonstick skillet
- 2 small mixing bowls
- 1 food processor or blender
Ingredients
Cilantro Lime Sauce
- 2 cups cilantro, remove stems and pack into a measuring cup
- 3 cloves garlic
- 2 jalapeños, slice in half and remove the seeds and veins
- 2 tablespoons lime juice, fresh squeezed
- 1 tablespoon Dijon mustard
- 2-3 tablespoons honey
- ¾ cup extra virgin olive oil, drizzle in until emulsified
- kosher salt, to taste, about ½ teaspoon
Halibut and Garnishes
- 1 lb. halibut, remove pin bones and leave skin on
- kosher salt, season the fish before adding it to the pan
- cracked black pepper, season the fish before adding it to the pan
- olive oil , drizzle over the fish before sautéing
Garnishes
- 1 Fresno chili, sliced thin
- ½ cup red onion, sliced thin
- 1 tablespoon extra virgin olive oil, drizzle over the onion and chili peppers
- cilantro, or parsley, freshly chopped as garnish
- 1 lime, cut into wedges
Instructions
Prepare the Cilantro Lime Sauce
- In a blender, combine the fresh cilantro, garlic, seeded jalapenos, kosher salt, fresh squeezed lime juice, honey, Dijon mustard, and extra virgin olive oil. Give everything a light buzz until the ingredients are combined. Taste and adjust seasoning as needed.
Prepare the Garnishes
- Combine the sliced red onion, Fresno chilis and chopped parsley with a pinch of kosher salt and cracked black pepper. Drizzle the salad with extra virgin olive oil and toss to combine. Set aside.
Prepare the Halibut
- Remove the fish from the package and remove any bones. Leave the skin on.
- Next, pat the fish dry with a paper towel. Heat a nonstick skillet over medium high heat. Once the pan is hot, season the fish with kosher salt, cracked black pepper, and a healthy drizzle of olive oil.Place the fish in the pan meat side down first. Do not move for 4-5 minutes. You'll want to see a golden brown sear.
- Carefully flip the fish and cook for another 3-4 minutes. Cooking time will depend on the size of the fillets.You can tell if the halibut is cooked when it is no longer translucent and firm to the touch. If it is hard to the touch it is overcooked, and if it is soft to the touch you need a little more time. Remove the halibut from the pan and set it aside.
Assemble
- Grab a plate or serving platter. Add some of the cilantro lime sauce to the bottom of the plate. Add the cooked halibut followed by the red onion salad. Finish with some fresh lime wedges. Enjoy.
3 Comments on “Pan Seared Halibut with Cilantro Lime Sauce”
Made this for dinner tonight and the fish was absolutely perfect, and the sauce paired perfectly with it! The red onion salad added the perfect texture. The whole meal was so light and delicious. Will definitely be making this again.
I find trying new recipes intimidating, but my old recipes were getting tired, and I seriously needed to find something new. I was looking for a recipe that was fast, simple, easy-to-find ingredients, and has a great presentation. Look no further, this is it, folks! My 21yr old son devoured it in less than five minutes, before even touching the sides! Beautiful, elegant presentation, and absolutely delicious! I can’t wait to try another recipe on Healthyish!
This is my new favorite halibut recipe! So refreshing with a little spicy kick. It’s easy to make and the perfect meal for a warm summer night. Everyone loved it!