Pan Seared Halibut Recipe with Chili Garlic Oil
Pan seared halibut gets a major upgrade from a spicy chili garlic oil that gives the fish a serious kick. Serve with fresh herbs, lime wedges, and thinly sliced chilis. An easy weeknight dinner or celebratory meal!
Servings: 4 servings
Calories: 293kcal
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
- Mumm Napa Brut Rosé
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
- Place bottle of Mumm Napa Brut Rosé in the refrigerator at least 2 hours before serving.
- 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 1 ¼ - 1 ½ inches thick. Adjust cook time based on the thickness of your fish. This is the meat thermometer we use to check for doneness.
Nutrition
Calories: 293kcal | Carbohydrates: 3g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1115mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
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