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Seared Halibut with Chili Gremolata from the Girl and the Kitchen

Seared Halibut with Chilli Gremolata

  • Author: Mila Furman


A simple pan seared halibut recipe with a fragrant and super simple gremolata sauce.


  • 1 pound of halibut cut into 45 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


  1. Season the fish with with salt, pepper and a few drizzles of lemon juice.
  2. Heat a few tbsp of coconut oil in a heavy bottomed pan.
  3. Place the fish into the pan and let it sear for 4-5 minutes until it lifts up easily and is gorgeous and brown.
  4. Cook on the second side for 4 minutes and remove.
  5. 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.
  6. Add parsley, lemon zest and remaining lemon juice.
  7. Allow to cook for 2 minutes. Remove from heat and top fish with the gremolata.
  8. Serve immediately.
  9. 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.
  • Category: Fish
  • Cuisine: American Fusion
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