A simple pan seared halibut recipe with a fragrant and super simple gremolata sauce.
- 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.
- Category: Fish
- Cuisine: American Fusion