SEARED HALIBUT RECIPES RECIPES

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PAN SEARED HALIBUT RECIPE - FOOD.COM



Pan Seared Halibut Recipe - Food.com image

Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 tablespoon butter
1 lb halibut fillet
1 1/2 teaspoons cornstarch
1 teaspoon seasoning salt (Green Herb Seasoned Salt or your favorite)
1/4 teaspoon sugar
1/4 cup diced shallot
1 slice cooked bacon

Steps:

  • Preheat oven to 350 degrees.
  • Wash fillet and towel dry of moisture.
  • Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
  • In a saute pan that is oven safe heat olive oil and butter over medium high heat.
  • Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.

Nutrition Facts : Calories 474.1, FatContent 20.9, SaturatedFatContent 6.1, CholesterolContent 112.7, SodiumContent 292.6, CarbohydrateContent 5.8, FiberContent 0, SugarContent 0.5, ProteinContent 62.6

PAN-SEARED MARINATED HALIBUT FILLETS RECIPE - NYT COOKING



Pan-Seared Marinated Halibut Fillets Recipe - NYT Cooking image

Provided by Alex Witchel

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

  • In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  • In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 26 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 4 grams, SodiumContent 473 milligrams, SugarContent 0 grams

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