Spicy Pan-Seared Halibut with Chili Garlic Oil
Crisp-edged, buttery halibut meets a punchy chili garlic oil in this standout seafood dish. Simple to prepare yet bold in flavor, it’s perfect for a quick weeknight meal or an elevated dinner at home. Gluten-free.
Servings: 4 servings
Calories: 293kcal
Equipment
Ingredients
- 2 (10-12 oz) halibut steaks or (4) halibut fillets, steaks pictured here about 1¼-1½-inch thick, totaling ~24 oz
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil
- 2 Tbsp Chinese chili sauce
- 1 Tbsp sesame oil
- 4 cloves garlic, peeled and smashed
- Basil, mint, and/or cilantro, for serving
- 1 Thai bird chili, or other long red pepper, thinly sliced, for serving
- Lime wedges
Instructions
- Season: Pat halibut dry, season generously with salt and pepper, and let sit 10 minutes at room temp.
- Sear: Heat a cast iron skillet over medium-high until very hot. Add a thin layer of neutral oil. Cook halibut undisturbed 5–6 minutes to form a crust.
- Sauce: Whisk chili oil and sesame oil together. Flip fish, pour sauce over top, and add smashed garlic cloves.
- Finish: Cook 4–5 minutes more, basting, until internal temp reaches 130–135°F / 54–57°C. (It will rise to 140–145°F / 60–63°C off heat.)
- Serve: Garnish with fresh herbs, lime wedges, and sliced chilies.
Notes
- Internal temp: Halibut should finish at 140–145°F / 60–63°C. Remove from heat around 135°F / 57°C, as it will continue to rise.
- Cook time: Varies by thickness (ours are 1¼–1½ inches thick). Use a reliable meat thermometer for accuracy.
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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