I Found the Best Way to Make Halibut

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

halibut fillets

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner fish, while tilapia is often less expensive.

Small dice 1/2 shallot and 1 garlic clove for the sauce.

Finely mince 1 tablespoon of fresh dill and set aside.

Finely mince 1/2 bunch of Italian flat-leaf parsley and 4 stems of oregano.

Finely mince 1 red finger pepper after seeding it.

Smash and finely mince another garlic clove for the chimichurri sauce.

In a bowl, combine the minced parsley, oregano, red pepper, and garlic.

Add 2 tablespoons of red wine vinegar and 1/3 cup of olive oil to the chimichurri mix, season with salt and pepper, and mix well.

In another bowl, combine 1/3 cup of soy sauce, 2 teaspoons of rice wine vinegar, 3 tablespoons of honey, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove, and whisk together.

Set the sauces aside for later use.

Remove the skin from a 2-pound skin-on halibut fillet and cut it into eight-ounce pieces.

Season the halibut pieces with salt and pepper on both sides.

Heat 2 tablespoons of oil in a large frying pan over high heat until it lightly smokes.

Add the halibut fillet to the pan and immediately reduce the heat to medium to medium-high.

Add 1 teaspoon of unsalted butter to the pan to help brown the halibut.

Cook the halibut for 3 to 3.5 minutes on one side until golden brown, then flip it and cook for another 3 to 3.5 minutes.

Remove the halibut from the pan and set it aside on a plate.

Remove most of the oil from the pan, then add 1 tablespoon of unsalted butter, followed by the diced shallots and minced garlic.

Cook and stir the shallots and garlic for about 30 seconds.

Deglaze the pan with 1/4 cup of white wine and cook until only 1 to 2 tablespoons of liquid remain.

Turn off the heat and add 4 tablespoons of unsalted butter to the pan, swirling until the sauce comes together.

Finish the sauce with the chopped dill and the juice of 1/2 lemon, then season with salt and fresh cracked pepper.

Plate the halibut and drizzle the lemon dill butter sauce over the top, garnishing with more dill and a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens