Pan-Seared Halibut
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Learn how to cook halibut to perfection with a light golden crust and a tender, moist interior, just like in Michelin-starred restaurants.
00:05:00 total
Serves 2
medium
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Ingredients
- halibut fillet - watch the video to see (dried skin, lightly salted)
- salt - to taste
- pepper - to taste
- oil - watch the video to see (for the pan)
- lemon juice - watch the video to see (for finishing)
Instructions
- Prepare the Halibut: Dry the halibut skin and lightly salt it.
- Heat the Pan: Preheat a plancher or a good hot pan with some oil.
- Cook the Halibut: Lay the halibut flat on the pan to ensure even contact and cook for about 4 and a half minutes, flipping once to just remove the rawness from the other side.
- Rest the Fish: Let the halibut rest in a warm place to reach the perfect internal temperature of 41 degrees Celsius.
- Finish and Serve: Give the halibut a tiny flash of heat if needed, season with salt, pepper, and a bit of lemon juice before serving.
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