Pan Seared Halibut

5 from 3 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 554kcal

Author: Sarah Thomas-Drawbaugh

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.

Notes

Store leftover fish in an airtight container in the fridge for three to four days. Extra sauce can be stored separately in the refrigerator for up to 5 days.

Nutrition