What does halibut taste like?

Halibut is a white fish that is medium firm and has a mild, neutral flavor. It absorbs sauces well, which is why we like it with chili garlic oil. It's also a more hearty fish, resembling the sea's "steak" (similar to swordfish).

What is Alaskan halibut?

The majority of halibut sold in the United States is labeled as Alaskan halibut, owing to the fact that up to 80% of halibut sourced and sold here originates in Alaska. Depending on where it is sourced, the majority of remaining halibut is sold as Pacific halibut or Atlantic halibut.

Yes! Halibut contains all essential amino acids but has a low oil and fat content. While this makes it a healthy lunch or dinner option, it also increases the risk of the fish drying out if overcooked. To ensure proper doneness, you should use a thermometer.

Can I use halibut fillet instead?

Absolutely! Halibut fillets and halibut steaks are both cuts from the same fish. The latter usually has bones (the backbone and possibly rib bones), whereas halibut fillets are boneless and skinless. Both work in this situation; it all depends on what you can find and buy.

How Did Pan-Seared Halibut Steak Become the Best? (Find Out)

Description

This pan seared halibut recipe with lemon butter sauce only takes 20 minutes to prepare… which you’d never guess from the way the pan-fried halibut looks. I’ll show you how to pan sear halibut and make the perfect halibut sauce.

Ingredients

4 6-oz Halibut fillets (1.5 lb total)
1/2 tsp Garlic powder
1/2 tsp Paprika
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil

Instructions

Pat the halibut fillets completely dry with paper towels to ensure even browning. Season the fish with garlic powder, paprika, sea salt, and black pepper on both sides. Place aside.
In a large skillet, heat the olive oil over medium-high heat for 2 minutes.
Add the fish fillets in a single layer (if all of the fish won’t fit in a single layer, do it in batches). Sear the fish for 3-4 minutes, without moving it, until the edges are opaque. Flip and cook for 2-4 minutes, until cooked through.
Remove the fish from the pan and wrap it in foil to keep it warm.
Turn the heat down to medium-low. In the same pan, melt the butter. Allow it to melt before heating for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
TIP: If you like garlic, you can also use this lemon butter sauce recipe.
Squeeze all of the juice from both halves of the lemon into the pan using the Zulay Kitchen Lemon Squeezer. Bring to a simmer, then reduce to a low heat and continue to cook for 3-4 minutes, stirring frequently, until the volume is reduced by half. The lemon butter sauce will remain runny.
Drizzle some lemon butter sauce on top of each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 513kcal
Sugar: 1g
Fat: 35g
Carbohydrates: 3g
Fiber: 1g
Protein: 47g

Keywords: Halibut steak, halibut, steak recipe, halibut steak recipe, easy halibut steak recipe