Alaskan Halibut (take Out) Recipe

Bring fish to temperature & pat dry

Remove halibut from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat both sides dry with paper towels — dry surface ensures better sear.

Season fillets

Place fillets on a plate. Sprinkle kosher salt evenly over both sides (about 1/2 tsp per fillet total). Grind black pepper over both sides, then evenly sprinkle garlic powder and smoked paprika on the tops.

Preheat pan

Heat a heavy 10–12 inch skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat.

Sear the halibut

Place halibut fillets presentation-side down in the hot skillet. Do not move them for 3–4 minutes, until a golden-brown crust forms. The fillets should release easily when crust forms.

Flip & baste

Flip fillets carefully with a spatula. Reduce heat to medium, add 2 tbs unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the butter and pan juices over the tops of the fillets repeatedly for 1.5–2 minutes to finish cooking. Cook until the internal temperature reaches 125–130°F (52–54°C) for moist, just-cooked halibut (carryover will reach ~135°F).

Finish with lemon & herbs

Remove fillets to a plate or shallow container. Spoon any butter sauce from the pan over the fillets. Drizzle with 1 tbs fresh lemon juice and sprinkle with chopped fresh parsley. Reserve lemon wedges for serving.

Prepare rice

If not already cooked, prepare 2 cups cooked jasmine or basmati rice according to package instructions. Fluff and portion into take-out containers while warm.

Prepare vegetables

Steam baby broccoli or broccolini until bright green and tender-crisp, about 4–6 minutes. Toss lightly with 1 tbs olive oil and 1/2 tsp sea salt. Portion into containers next to rice.

Pack for take-out

Place a halibut fillet on top of the rice or in a separate compartment to avoid sogginess. Pour a tablespoon of the reserved pan butter sauce over the fish in the container (pack remaining sauce separately if desired). Add lemon wedges and a small container of extra sauce or lemon on the side. Close and label containers while still warm but not steaming to minimize condensation.