Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Seared Halibut with Chili Gremolata from the Girl and the Kitchen

Seared Halibut with Chilli Gremolata


  • Author: Mila Furman

Description

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


Ingredients

Scale
  • 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

Instructions

  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
%d bloggers like this: