We are big fans of pan seared seafood (salmon and scallops are forever favorites!), but this pan seared halibut stands out with its spicy kick and tender, meaty texture! The fish gets basted in a Chinese chili garlic oil while it cooks and is served with thinly sliced chilis. It’s both easy to prep (you can make homemade chili garlic oil if you like, but store bought works great too!), and requires very little hands on cooking. It all starts with high quality fish.
Here’s why we love it so much:
- Prep time is less than 10 minutes!
- Cook time is between 10 and 15 minutes!
- It pairs easily with any sautéed or roasted veggies. Add rice or crusty bread if you’re looking to bulk it up a bit!
- The spice!
As far as weeknight fish dinners, this one is simple, but packs a punch. Also, halibut just feels special, don’t you agree? Read on for our favorite wine pairing that helps make the halibut (and really, that sauce!) shine.
Ingredients For Pan Seared Halibut
What to look for when buying halibut: a firm textured flesh that is translucent with very little discoloring and no odor. While halibut fillets are often sold skinless, halibut steaks tend to have the skin on and rib bones still in. Either is fine, but for this recipe we are featuring halibut steaks.
In addition, grab the following:
- Kosher salt
- Freshly ground black pepper
- Neutral oil, such as grapeseed or canola oil
- Fresh herbs, for serving, such as basil, cilantro, mint
- Thinly sliced chili, such as Thai bird chili or other long red pepper
- Lime wedges
- Flaky sea salt, for serving
Don’t forget a bottle of Mumm Napa Brut Rosé, our go-to bubbly that is easy to pair, and easier to drink. It perfectly accompanies this Asian-inspired celebratory meal and retails for $24! A great gift for mom ahead of Mother’s Day (or any day!). Check out the store locator here.
For the chili garlic oil sauce:
- Chili oil (store bought or homemade), also referred to as Chinese chili oil
- Smashed garlic cloves
- Toasted sesame oil
The combination of these three ingredients gives the pan seared halibut so much flavor! With any leftover chili oil, be sure to check out our chili bourbon glazed salmon and 10 minute spicy ramen noodles — both are to die for and incredibly simple to make! Actually, the chili oil noodles would make a fantastic side dish for this halibut recipe… just sayin’!
If you’d like to learn how to make chili oil, this recipe is solid gold!
How To Pan Sear Halibut
- Season the fish. Generously season the halibut steaks on both sides with Kosher salt and black pepper. Allow to sit at room temperature for 10 minutes before cooking.
- Heat the pan. Heat a large cast iron skillet over medium-high heat for a few minutes, until very hot. Add 2-3 Tbsp of grapeseed oil. You’re looking for a thin layer on the bottom of the pan.
- Sear the halibut. When hot, add halibut steaks and cook undisturbed for 5-6 minutes. This will help the fish form a crust that makes it easier to flip.
- Make the chili garlic oil. In a medium bowl, combine chili oil and sesame oil, then whisk well. Keep smashed cloves close by.
- Add sauce. Use a fish spatula to carefully flip halibut steaks over. Pour the chili garlic oil on top, then add garlic cloves to the pan. Cook an additional 4-5 minutes, or until halibut has reached an internal temperature of between 130F – 135F. Tilt the pan slightly during the last few minutes of cook time, then use a large spoon to collect the sauce and baste the fish fillets or steaks.
- Garnish then serve. Transfer cooked halibut to serving plates, then garnish with fresh herbs (basil, cilantro, mint, or a combination), lime wedges, and thinly sliced chilies.
If you can somehow manage to get your hands on halibut cheeks — one of the most desirable parts of the fish — they can be pan seared and finished in the same sauce! Totally extravagant.
A note about internal temperature of fish: first, the temperature will continue to rise slightly after being removed from the pan (same is true of cooking with an oven, grill, broiler, etc.). The target temperature for halibut should be between 140F – 145F, which is why we recommend taking it off heat around 135F.
Second, cook time varies based on thickness. In this recipe, we recommend using halibut steaks that are about 1 ¼ – 1 ½ inches thick. Adjust cook time based on the thickness of your fish.
We recommend the Thermapen MK4 to check for doneness on all meats!
What To Serve With Halibut
We love to pair pan seared seafood with simple vegetable dishes. Since this preparation is Asian-inspired, we’re sticking with similar profiles for side dishes. We recommend the following:
- Stir fried vegetables with garlic and/or ginger, such as: string beans, baby bok choy, brussels sprouts, broccoli, broccolini, snow peas, snap peas, or Chinese broccoli if you can get your hands on it! Cook the veggie however you like — steamed, roasted, grilled, sautéed — then just at the end, right before it’s finished, add a few cloves of chopped garlic and/or minced ginger. Cook until fragrant and serve with a squeeze of lime juice!
- Rice: any type of rice you love, whether it’s white rice, brown rice, sushi rice, Instant Pot basmati rice, etc.
- Pickled vegetables for a sweet, crunchy contrast
- Spicy ramen noodles
- Even roasted or mashed potatoes would work to help soak up the chili garlic oil sauce!
- Crusty bread
As far as wine, the Mumm Napa Brut Rosé is the perfect pairing! Light, crisp, refreshing, berry forward, and with a strong enough acidity to stand up to the spice from the chili garlic oil. You’re going to love serving these together!
Frequently Asked Questions About Pan Seared Halibut
- What does halibut taste like? Halibut fish is a medium firm white fish that has a mild, neutral flavor. It holds onto sauces well, which is why we love pairing it with chili garlic oil. It’s also a more hearty fish, being compared to the ‘steak’ of the sea (similar to swordfish).
- What is Alaskan halibut? Most US halibut is labeled as Alaskan halibut, largely because upwards of 80% of halibut sourced and sold here comes from Alaska. Most remaining halibut is sold as Pacific halibut or Atlantic halibut, depending on where it is sourced.
- Is halibut healthy? Yes! Halibut contains all essential amino acids, but is naturally low in oil and fat. While this makes it a healthy lunch or dinner option, it also puts the fish at risk for drying out if overcooked. Your best bet is to use a thermometer to ensure proper doneness.
- Can I use halibut fillet instead? Absolutely! Halibut fillets and halibut steaks are from the same fish, but are different cuts. The latter tends to have bones (the backbone and possibly rib bones too), while halibut fillets tend to be boneless and have the skin removed. Both work here, it really just depends on what you’re able to find and buy.
- What are other methods for cooking halibut? Halibut steaks and fillets can be pan seared, grilled, baked, fried, steamed, broiled, or poached. All of which would be delicious with this simple Chinese chili oil!
This recipe gets rave reviews and we cannot wait for you to try it. Of course if you can’t find halibut or just want to give it a try with another fish, go for it! The chili garlic oil would be fantastic on just about anything!
If you make this Pan Seared Halibut recipe, please let us know by leaving a review and rating below!
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For more seafood recipes, check out the following:
- Pan seared sea scallops
- Crispy pan seared salmon with lemon parmesan cream sauce
- Tuna tartar
- Butter poached cod
- Lemon garlic pasta with shrimp and scallops
- Stuffed clams
Pan Seared Halibut Recipe with Chili Garlic Oil
Equipment
Ingredients
- 2 (10 – 12 oz) halibut steaks or (4) halibut fillets steaks pictured here about 1 ¼-1 ½" thick, totaling ~24 oz
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp grapeseed oil or other neutral oil, such as canola
- 2 Tbsp Chinese chili sauce
- 1 Tbsp sesame oil
- 4 cloves garlic smashed
- Basil, mint, and/or cilantro for serving
- 1 Thai bird chili or other long red pepper, thinly sliced, for serving
- Lime wedges for serving
Instructions
- Season the fish. Pat the halibut dry on both sides with a paper towel, then generously season on both sides with Kosher salt and black pepper. Allow to sit at room temperature for 10 minutes before cooking.
- Heat the pan. Heat a large cast iron skillet over medium-high heat for a few minutes, until very hot. Add grapeseed oil (or other neutral oil). You're looking for a thin layer on the bottom of the pan.
- Sear the halibut. When hot, add halibut steaks and cook undisturbed for 5-6 minutes. This will help the fish form a crust that makes it easier to flip.
- Make the chili garlic oil. In a medium bowl, combine chili oil and sesame oil, then whisk well. Keep smashed cloves close by.
- Add sauce. Use a fish spatula to carefully flip halibut steaks over. Pour the chili garlic oil on top, then add garlic cloves to the pan. Cook an additional 4-5 minutes, or until halibut has reached an internal temperature of between 130F – 135F. Tilt the pan slightly during the last few minutes of cook time, then use a large spoon to collect the sauce and baste the fish fillets or steaks.
- Garnish then serve. Transfer cooked halibut to serving plates, then garnish with fresh herbs (basil, cilantro, mint, or a combination), lime wedges, and thinly sliced chilies. Recommended wine pairing: Mumm Napa Brut Rosé
Notes
- Recommended for serving: Mumm Napa Brut Rosé.
- Internal temperature of fish: the temperature will continue to rise slightly after being removed from the pan. The target temperature for halibut should be between 140F – 145F, which is why we recommend taking it off heat around 135F.
- Cook time varies based on thickness. We use halibut steaks that are about 1¼ – 1½ inches thick. Adjust cook time based on the thickness of your fish. This is the meat thermometer we use to check for doneness.
Hi there, this dish looks absolutely amazing! It’s a bit harder to find Halibut where I’m from, would Cod be a good alternative?
Hi Mo! Cod has a tendency to fall apart much easier than something firm like halibut. But yes, you can 100% use cod (or black cod, if you can find it — that would be SO luxurious!), but just know that the fillet or piece of fish might be difficult to flip in the pan. If it falls apart, don’t fret, it will still cook easily and taste delicious! Cod also cooks quicker than halibut. You’re looking for an internal temperature of 120F. Enjoy! xo, Ari
Impressed the husband with this one tonight, and I imagine we’ll be having halibut a little more often! So delicious and beautiful! It looked like we could’ve been eating at a restaurant in NYC!
I used gochujang instead of chili sauce and found myself without any fresh herbs for garnish. I served the fish on a bed of greens, and the pan sauce was a perfect dressing…with a few garlic crisps for good measure.
Halibut is such a special treat! And yes, agree, it’s totally restaurant-worthy! Love that you were able to adapt it to what you had on hand. So glad you enjoyed!! xo, Ari