A simple pan seared halibut recipe with a fragrant and super simple gremolata sauce.
Fish has been a frequent visitor on my meal plans lately. And this girl is quite happy about that.
In this installment of “What’s Mila Eating,” we have a lovely white and plump fleshed fish called halibut.
Halibut just happens to be a favorite of mine. It’s a super flaky fish with just the perfect mild flavor that is reminiscent of a a tropical Hawaiian vacation, complete with coconuts and sandy beaches. When it’s fresh, it has the familiar flavor of the ocean…and nothing beats that freshness my friends…nothing.
If you have ever seen a halibut, you know it’s generally a very large fish and it looks odd because it is from the flatfish family. It has its eyes on one side…like a face almost…and one of those eyes is blind. Soooo…it’s kind of creepy looking. Eat it don’t look at it, that’s my advice.
Besides the fish is so huge that you will find it quite difficult to buy a whole one. So likely you don’t have look at its sad and scary face but instead you get to gobble up it’s delectableness.
I usually buy my halibut at my local grocers who sell it FRESH and WILD CAUGHT. I do not and will not buy farmed fish ever. And fortunately I am pretty sure halibut is only available wild.
Halibut tends to be pretty pricey but honestly, since I only eat 4-5 oz at a time a few times a week, 2 pounds will do well for us for the week and we do not have to worry about breaking the bank. By the way, Costco tends to have some pretty fantastic halibut as well at really great prices. It usually sells out really quickly in our area so I try and grab it when I see it.
Sooo back to the cooking. I made this super simply by seasoning it with salt, pepper and lemon juice. My favorite way of preparing most fish is to sear it. And I have a really great tutorial here on how to properly sear fish. Plus a great idea for keeping your stove nice and clean.
The gremolata is just a fancy way of saying an herb topping. I quickly sweated a shallot in some coconut oil, added loads of chopped parsley,garlic, lemon zest and my secret ingredient for this gremolata: red chili flakes. They give this mellow flavored fish a nice kick and introduce an entire new flavor profile to the dish. I let it sweat for 2 minutes more. Then I generously applied it to the top of the fish and dinner was served.
Simple. Delicious. Healthy. And fast. Just how I like my food.
Seared Halibut with Chilli Gremolata
- 1 pound of halibut cut into 4-5 oz portions
- juice of 1/2 a lemon
- zest of a lemon
- 1/2 a bunch parsley finely chopped
- 1 shallot finely chopped
- red pepper flakes
- coconut oil for searing and sauteeing
- Season the fish with with salt, pepper and a few drizzles of lemon juice.
- Heat a few tbsp of coconut oil in a heavy bottomed pan.
- Place the fish into the pan and let it sear for 4-5 minutes until it lifts up easily and is gorgeous and brown.
- Cook on the second side for 4 minutes and remove.
- While the fish cooks, add about 1 tbsp coconut oil to another pan over medium heat. Add in chilli flakes, shallots and garlic and let them sweat for 2 minutes.
- Add parsley, lemon zest and remaining lemon juice.
- Allow to cook for 2 minutes. Remove from heat and top fish with the gremolata.
- Serve immediately.
- The gremolata is just a fancy way of saying an herb topping. I quickly sweated a shallot in some coconut oil, added loads of chopped parsley,garlic, lemon zest and my secret ingredient for this gremolata: red chili flakes. They give this mellow flavored fish a nice kick and introduce an entire new flavor profile to the dish. I let it sweat for 2 minutes more. Then I generously applied it to the top of the fish and dinner was served.