How to Pan Sear Halibut

  • by Omaha Steaks
how to pan saute halibut
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Halibut steaks have firm, tight-grained texture, and sweet, yet mild fish flavor seafood connoisseurs covet. But that’s only part of why it remains a popular seafood choice. World Port Seafood responsibly wild-caught Pacific Halibut, always caught during peak season and frozen at peak freshness, remains intensely delicious no matter if you decide to bake, broil, deep fry, poach, grill, or even pan fry.

It’s an extraordinarily lean fish that brings a plentiful amount of healthful proteins to any recipe. The lower fat content also gives our halibut steaks a denseness you’ll rarely find in such a moist and mouthwateringly flaky fish. You’ll love how this combination of textures perfectly complements the mild sweetness and delicate flavor halibut is known for.

Because of halibut’s inherent leanness, it tends to dry out quicker during cooking than other fattier fish. Coating your fillet with olive oil is a simple way to combat moisture loss, not to mention, it gives the halibut’s exterior a delicious crispiness.


How to Pan Sear Halibut Steaks

Pan frying or sautéing your Halibut Steaks isn’t difficult, and it’s an excellent, quick alternative if you’re unable to grill. You’ll want to make sure each steak you serve has been naturally thawed in your refrigerator. Fortunately, World Port Seafood makes even that convenient with individually vacuum-sealed portions. You’ll notice World Port Seafood Halibut Steaks still have skin on one side. Our experts have left the skin on to help retain moisture during cooking and to make it easier to flip without damaging the delicate meat.

  • Preheat a splash of olive oil in your chosen skillet over medium heat.
  • Lightly brush each steak with melted butter or oil, and season to your liking.
  • If you don’t have any special seasonings, a dash of simple salt, pepper, and a splash of lemon can transform your dish like you wouldn’t believe.
  • When your pan is hot, place each steak – skin-side down – into the pan and cook for 5-6 minutes.
  • Once the skin turns a delicious, crispy golden brown, flip each steak and cook for a final 4-5 minutes.
  • You’ll know your fish is cooked when it is opaque throughout. Enjoy!