Best 3 Pan Fried Halibut Recipes

Pan-fried halibut is a delicious and simple dish that can be prepared in just a few minutes. Halibut is a firm, flaky fish with a mild flavor. It is a good source of protein, omega-3 fatty acids, and vitamins. Pan-frying is a quick and easy way to cook halibut, and it results in a crispy exterior and a tender, juicy interior. There are many different ways to pan-fry halibut, so you can experiment until you find a recipe that you love.

Let's cook with our recipes!

PAN FRIED HALIBUT

Pan Fried Halibut image

This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.

Provided by ellenmoriah

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 egg
1 cup all-purpose flour
2 tablespoons dried herbes de Provence
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
ground black pepper
1 pound skinless, boneless halibut fillets
2 tablespoons olive oil

Steps:

Whisk egg in a small bowl.
Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
Cut halibut into 4 equal pieces.
Heat olive oil in a large frying pan over medium-low heat.
Dip each piece of halibut in whisked egg.
Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
Place coated pieces immediately in the hot olive oil.
Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 25.5 g, Cholesterol 83.1 mg, Fat 10.5 g, Fiber 1.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 787 mg, Sugar 0.2 g

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD

Pan-Fried Halibut With Spiced Chickpea and Herb Salad image

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.

Provided by Yotam Ottolenghi

Categories dinner, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/3 cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 teaspoon kosher salt
2 lemons (finely grate the zest to get 2 teaspoons, juice to get 2 tablespoons and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
1/3 cup plus 1 tablespoon/80 grams plain yogurt
1/4 packed cup/10 grams cilantro (coriander) leaves
2 packed tablespoons parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1 or 2 mild green chiles, such as Anaheim, to taste, finely sliced and seeds removed if you like
Salt
2 tablespoons vegetable oil

Steps:

Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE

Pan Fried Halibut Steak with Light Green Sauce image

A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.

Provided by Charter Guy

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

4 (8 ounce) halibut steaks
salt and pepper to taste
½ cup all-purpose flour for dusting
¼ cup melted butter
¼ cup dry white wine
1 lemon, juiced
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

Steps:

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 16.5 g, Cholesterol 143 mg, Fat 28 g, Fiber 1.9 g, Protein 49.6 g, SaturatedFat 14.9 g, Sodium 344.2 mg, Sugar 0.3 g

Tips:

Choose the Right Halibut: Select firm and thick halibut fillets with a mild, sweet flavor. Look for fillets that are opaque and have a slight sheen.
Season Generously: Before cooking, season the halibut fillets liberally with salt and pepper. You can also add additional seasonings like garlic powder, onion powder, or paprika for extra flavor.
Use High-Quality Butter: Opt for unsalted butter for pan-frying the halibut. The butter will add a rich, golden color and enhance the fish's flavor.
Cook Over Medium Heat: Maintain medium heat throughout the cooking process to ensure that the halibut cooks evenly without burning. This will also prevent the butter from browning too quickly.
Flip Carefully: Use a fish spatula to gently flip the halibut fillets halfway through the cooking time. Avoid using a regular spatula, as it may break the delicate fish.
Monitor the Internal Temperature: Insert a meat thermometer into the thickest part of the halibut fillet to check for doneness. The internal temperature should reach 145°F (63°C) for flaky and tender fish.
Serve Immediately: Once cooked, serve the pan-fried halibut fillets immediately. You can garnish with fresh herbs like parsley or dill and a squeeze of lemon juice for added flavor.

Conclusion:

Pan-frying halibut is a simple yet delicious way to prepare this versatile fish. By following these tips, you can achieve perfectly cooked halibut fillets that are flaky, tender, and bursting with flavor. Whether you serve it as a main course with your favorite sides or incorporate it into a delectable seafood dish, pan-fried halibut is sure to impress. Its delicate taste and versatility make it a popular choice among seafood enthusiasts and a staple in many culinary traditions.