Pan-Seared Marinated Halibut Fillets Recipe (2024)

Re: over done edges/underdone center- I learned a trick with salmon. Pan sear in marinade until brown; transfer to an oven friendly plate. Bake at 400 degrees for 8 to 10 min. Fish will be moist and cooked thoroughly.

Added capers to the marinade. Cooked 3 minutes 1 side, flipped it, added the marinade, cooked about 1 minute. Put it in a 400 degree oven for about 6 minutes. Perfectly cooked. Delicious!

I halved the recipie to serve two. After removing the fish from the pan (served on top of Israili couscous) I added the remaining marinaide to the pan, along with 1 cup of halved grape tomatos. I heated till soft, scraping up all remaining browned bits in the pan. Then served this over the fish with 2 tablespoones of shredded fresh basil in place of the parsley. Lovely.

Delicious and easy, I agree that fresh basil would be great instead of dried. I knew it would splatter so i was ready with my splatter guard as I put the fillets in. Still have to clean the stove, but less than if I hadn't used the guard.

This was great. I used a cast iron skillet. Knowing how long cast iron retains heat, after searing, I completely shut the flame off and cooked for two minutes each side. It was perfectly and evenly cooked this way.The only other change I made was leaving out the basil. Not because I wanted to, but because I was tired and saw it sitting on the counter as I was cleaning up. Oops. It was still good despite this mistake, but I'll try it with the basil next time.

I found and cooked this recipe on an induction burner in a hotel room one Xmas. It was sooooooooo delicious! I may have added a little more garlic and basil, but I stuck to the recipe. You won't be disappointed, it's the most delicious seafood meal I have ever cooked...

You are a creative cook! An induction burner in a hotel room no less. Just had to add a comment.

I always have trouble finding a fish dish that I can credibly make and serve to guests. (I am not much of a cook at all.) I made this halibut exactly as recipe instructed. This was easy, and it came out FABULOUS. I don't know what some of the other commenters are going on about -- there's no need to change a thing!

Made this with a 14 oz halibut fillet a friend gave me from fishing in Alaska. Used 2 tbsp EVOO, 1 large clove garlic, 1/4 tsp Herbes de Provance, 1/4 tsp kosher salt, about 10 grinds fresh black pepper, and 1 tbsp fresh lemon juice. Marinated it for about an hour. Followed cooking directions using 1 tbsp canola oil in cast iron pan. Removed thinner part after 8 min, total cooking time for thicker part was 10 minutes. Served with more lemon to squeeze on it. It was absolutely delicious!

Next time I'll only use 1/2 teaspoon...

This is not even the same recipe with all your modifications....Although it does sound lovely.

Put marinated fish on sheet pan, tossed cherry tomatoes and cauliflower florets in remaining marinade; added them to sheet pan. Roasted 15 mins at 425. Perfect. (Also used dried dill weed instead of basil in marinade because we prefer it).

One of the most disappointing recipes I’ve tried. I used fresh, local halibut, followed the recipe and cooking instructions exactly. The filets were nearly an inch thick, and weighed in at 3/4 pound each. Seared three minutes a side on high heat, then two minutes on low heat, turned again, and two minutes with the flame off. The result was bland and definitely overcooked. I will not be making this again.

This is delicious! Second time around I mashed my garlic using a mortar and pestle like my Cuban grandmother used to do (the flavor is different as compared to minced garlic, also, the garlic doesn’t burn nearly as much). I used mahi-mahi. Served it with fragrant jasmine rice, blistered green beans, and an avocado. My husband loved it!

Halve the salt

Delicious way to cook halibut! I used my cast iron skillet with light olive oil. After marinating, I cooked my two fillets (which were vastly different sizes - one long and thin, the other short and fat!) for three minutes on each side with the skillet on medium-high. After searing on both sides, the thinner fillet was done. I took the skillet off the heat and let the other fillet cook for two more minutes, continually checking the temp. It was done at that time. Very moist and delicious!

Fabulous recipe as-written (and even better with fresh basil). I’ve found 2 mins/side to be perfect even for thicker (1.5 in) filets — and frankly I’m horrified at the # of commenters recommending additional time in the oven following the initial sear! Halibut’s extremely low fat content makes it arguably the easiest type of fish to overcook (and the least edible once that happens, IMO). Even if the center LOOKS raw after searing per the recipe, just tent with foil for a mins before serving.

We marinaded the fillets for 45 minutes and followed the directions in Step 2. The result was an easy and flavorful fish entree that rivaled a top-notch fish house. I mention the "we" because it was also an easy dinner to produce together.

Fresh Basil, shallots. Seared in a cast iron pan. Poured marinade in at the end of the sear for 2 minutes. Baked for the last six minutes in a 400-degree oven. Finished spooning cooked marinade over top

We really love this simple but delicious recipe. I add some capers towards the end of cooking it in the skillet, but otherwise stick to this simple but perfect recipe. Recently we've been eating it with asparagus. I highly recommend this recipe.

FABULOUS + incredibly easy Used a cast iron pan. co*ked 3 mins on each side - finished and perfectly cooked ( no xtra flipping or oven needed )I poured the marinade in a glass container and brushed marinade from there ( discarding plastic bag which I found cumbersome and wasteful )

Quite good. Like others, I popped it into 400 degree oven for 8 min after the initial seat and it was perfect.

This is delicious! I made half of the recipe as written. It did not need the 2-4 minutes per side after the searing - a minute or so was enough.

I made it with skinless cod and it was delicious and a big hit with my family. I cut back on the salt and pepper and it was still plenty flavourful.It did splatter and cook up very fast.If I make it with halibut, I would transfer it to finish in the oven.

I omitted basil and added BADIA complete seasoning found in most grocery stores. Excellent 👍

First time I cooked halibut, and it was easy and delicious! I used fresh basil.

Cooking for one - Used lime instead of lemon in marinade and fresh basil, not dried. Flash seared 6oz filet in Leek Infused Olive Oil in a very hot cast iron skillet and finished in a 400 degree oven for 8 minutes. Finished with a brush of melted butter, squeeze of lime and chopped fresh basil.