Pan-searing is one of the best ways to cook halibut. I love the contrast of crispy, well-browned surface and the tender, moist and flaky white flesh it creates. Similar to pan-searing chicken breasts, you want cook it quickly over a fairly high heat to get a nice crust before overcooking the fish inside.
Searing halibut
Halibut tastes best when pan-seared with a little bit of butter which adds to taste and flavor. Butter also promotes better browning. As butter burns quickly at higher temperatures, adding a little bit of olive oil will increase the smoking point and prevent burning. To give the fish even more flavor, add a few slices of lemon to the pan. On top of adding bright, zesty notes to the fish they will also serve as an appealing garnish to the dish.
Adding even more flavor
I use salmon butter to add even more flavor to the fish, along with lemon juice and fresh parsley. I’ve become a big fan of compound butter and often use it on steaks other grilled meats. It adds a lot of flavor and makes lean meat much tastier. To make the pan-seared halibut, I decided to incorporate finely chopped smoked salmon into butter. Without a doubt, it added a whole new dimension to the flavor profile of the dish. Those tiny savory bits of smoked salmon really jazz up lean halibut.
How to not overcook halibut?
Lean fish is very delicate and is easily overcooked. When fish is cooked, the flesh breaks apart into its natural separations. This is called flaking. This does not mean ‘nearly falling apart’. Wayne Gisslen in his Professional Cooking book recommends the following as the guide to making perfectly cooked halibut (and any other lean fish):
The fish is just starting separate into flakes, it does not yet fall apart easily. The flesh has turned from translucent to opaque.
Helpful tips
You can use both skin-on or skinless halibut. If using skin-on fish, make a few shallow crosswise slits on the skin side to prevent or minimize splitting. If you do get splits, and I get them most of the time, cover them with salmon butter. You won’t even know they were there. Adding fresh herbs add more flavor and balance to this dish. You can go with parsley or other herbs that you may like, like tarragon, dill or chives.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #cravingtasty on Instagram. I’d love to see your creations!
