Pan Seared Halibut Recipe
cauliflower, brown butter vinaigrette, almond, castelvetrano olive, preserved lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut & Seasoning
Brown Butter Vinaigrette
Roasted Cauliflower & Olives
Almond Crunch & Garnish
Method
Halibut & Seasoning
- 1
Prepare fillets
Pat halibut fillets very dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper. If you prefer a slightly crisper exterior, lightly dust both sides with the 2 tbs flour and shake off excess.
- 2
Pan sear
Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. When oil shimmers, add halibut fillets presentation side down (skin side down first if applicable). Cook undisturbed for 3–4 minutes until a golden crust forms. Flip carefully and reduce heat to medium. Cook 2–3 more minutes until fish is opaque through the center and registers 135–140°F (57–60°C). Transfer to a warm plate and loosely tent with foil while you finish other components.
Brown Butter Vinaigrette
- 3
Brown the butter
In a small saucepan over medium heat, melt 6 tbs unsalted butter. Swirl frequently; the butter will foam, then the milk solids will brown and give a nutty aroma and golden-brown flecks. This takes about 4–6 minutes. Remove from heat as soon as you smell nuttiness and the solids are golden (do not burn).
- 4
Emulsify vinaigrette
Allow the brown butter to cool 30–60 seconds, then whisk in 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tbs fresh lemon juice, 1 tbs chopped preserved lemon rind, 1 tsp Dijon mustard and 1 tsp honey. Whisk until combined and slightly thickened. Season to taste with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Keep warm or at room temperature.
Roasted Cauliflower & Olives
- 5
Roast cauliflower
Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 4 cups cauliflower florets with 2 tbs olive oil, 2 sliced garlic cloves, 1 tsp lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread in a single layer and roast 18–22 minutes, stirring once halfway, until edges are golden and tender.
- 6
Add olives
Five minutes before the cauliflower is done, scatter 1/2 cup halved castelvetrano olives over the florets and return to oven. The olives will warm and mellow without shriveling. Remove from oven and keep warm.
Almond Crunch & Garnish
- 7
Toast almonds
While cauliflower roasts, heat a small dry skillet over medium heat. Add 1/2 cup slivered almonds and toast, shaking the pan frequently, until they are fragrant and lightly golden, 3–5 minutes. Transfer to a bowl to cool. Optionally chop 2 tbs toasted almond pieces coarsely for texture.
- 8
Assemble and finish
Arrange a bed of roasted cauliflower and olives on each plate. Place a seared halibut fillet on top. Spoon 1–2 tbs of warm brown butter vinaigrette over each fillet and a little over the vegetables. Scatter toasted almonds and chopped almond pieces over the fish and vegetables. Garnish with 1 tbs chopped parsley and a small handful of microgreens or baby arugula. Serve with lemon wedges alongside for extra brightness.