Fish Type

Instructions

A Seafood Charlie Recipe

HOW TO MAKE

STEP 1

First, preheat oven to 400 degrees Fahrenheit.

STEP 2

Place halibut in oven safe dish.

STEP 3

In a small bowl, combine melted butter, minced garlic, paprika, sea salt and black pepper. Pour this mixture over halibut.

STEP 4

Bake for 12 to 13 minutes or until fish is opaque and no longer transparent.

STEP 5

Finally, remove from oven. Garnish with sliced lemon and chopped parsley if desired.

For best results, use fresh halibut. Both farm raised and wild caught are great options.

Do not skimp on the butter! The butter adds the best flavor and texture.Likewise, do not shy away from the seasonings. Halibut is a mild tasting fish, so it requires some added flavors.

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Instructions

A Seafood Charlie Recipe

INGREDIENTS

Yield: 4 servings

  • 6tablespoons olive oil
  • 3small garlic cloves, peeled and minced
  • 1teaspoon dried basil
  • 1teaspoon salt
  • 1teaspoon black pepper
  • 2tablespoons lemon juice
  • 46-ounce halibut fillets, skin removed
  • 1tablespoon light olive oil or vegetable oil
  • Chopped parsley, for garnish, optional

PREPARATION

Step 1

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

Step 2

In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

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Instructions

A Seafood Charlie Recipe

Ingredients

  • Olive oil — I like to use olive oil but you can use another oil such as avocado oil if you prefer.
  • Halibut fish — Try to find a high-quality halibut. If buying fresh, check for white, glossy flesh. Fresh halibut should also not smell fishy. For frozen fillets, check to make sure that there aren’t any dried-out edges.
  • Seasoning: I use garlic powder, onion powder, paprika, salt, and pepper to season my halibut. For extra heat, add red pepper.
  • Butter — Make sure to use unsalted butter as we are already seasoning with salt.
  • Garlic cloves — Minced the garlic finely.
  • Fresh rosemary — Chop some fresh rosemary for garnish. If you don’t have fresh rosemary, you can use other fresh herbs like parsley, cilantro or dill.
  • Lemon juice – it’s optional but I love to squeeze a little bit of fresh lemon juice on top of my fish. It adds more flavor. If you prefer, you can also add lime juice instead.
  • In a large skillet heat olive oil over medium-high heat.
  • Pat halibut fish dry with a paper towel and season both sides of the fish with garlic powder, onion powder, paprika, and salt and pepper.

Tip: If your fish was in the fridge, let your fish comes to room temperature for about 15 minutes  before cooking.

Sear the Halibut

  • Place the halibut fillets in a large cast-iron skillet and turn the heat to medium heat.
  • Sear the halibut for 3-4 minutes.
  • Flip your halibut fillets over to cook the other side.
  • Set aside once the fish is cooked.

Make the Garlic Butter Sauce

  • Reduce the heat to low and add butter to the skillet.
  • When it melts, add garlic. Cook for about 30 seconds or 1 minute. Keep a close eye on the garlic as you don’t want it to burn.
  • Add the halibut back to the pan and spoon the sauce over the fillets. You might have to tilt the pan a bit. Garnish with fresh rosemary or fresh parsley. You can also garnish it with lemon zest.

Tips

  • Always make sure the halibut fillets are dry before seasoning and cooking. This helps the seasoning stick better and it also helps the fish sear better. If there is moisture, the halibut fish will steam more than it’ll sear.
  • For the best results, try to pick halibut fish fillets that are similar in size. This way, you don’t have to worry about your small fillet overcooking as you check on your larger ones.
  • Halibut can dry out very quickly so make sure to not overcook!
  • Make sure to take the halibut out of the pan immediately once it’s finished cooking. You don’t want the residual heat from the pan to continue to cook the fish as you grab the ingredients to make the garlic butter sauce. Overcooked halibut will taste rubbery.
  • If you’re not sure that your halibut fish is cooked through, check the internal temperature. Cooked halibut should be 118F.
  • If you don’t have halibut fish or don’t like it, you can replace it for cod fish.

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