Pan Seared Halibut Recipe

Make basil oil

Bring the basil leaves to room temperature and pat dry. In a blender or food processor combine basil, olive oil, lemon zest (if using), and salt. Blend until bright green and smooth, about 30–45 seconds. Taste and adjust salt. To improve clarity, strain through a fine-mesh sieve or double layer of cheesecloth into a small jar, pressing to extract oil. Refrigerate; if oil solidifies, bring to room temperature before drizzling.

Cook corn and make butter

In a medium skillet set over medium heat, melt 2 tbsp of the unsalted butter. Add the minced shallot and sauté until softened and translucent, about 1–2 minutes, without browning. Add the corn kernels and cook, stirring occasionally, until just tender and beginning to color, 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Stir in the remaining 2 tbsp butter off the heat until melted, then add the lemon juice and chopped chives. Keep warm on very low heat while you cook the fish.

Prepare tomato salad

In a bowl combine halved cherry tomatoes and diced tomato (if using) with thinly sliced red onion. Add 2 tbsp olive oil, 1 tsp vinegar, chiffonaded basil, 1/2 tsp salt, and 1/4 tsp pepper. Toss gently to combine. Let sit at room temperature for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Prepare fillets

Pat halibut fillets very dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground pepper. If desired for a light crust, lightly dust both sides with the 2 tbsp flour and shake off excess.

Pan-sear halibut

Heat a large skillet (preferably stainless steel or cast iron) over medium-high until very hot, about 2 minutes. Add 2 tbsp neutral oil and swirl to coat. Carefully place fillets in the pan, leaving space between them. Do not move for 3–4 minutes, until a deep golden crust forms. Reduce heat to medium, add 2 tbsp butter to the pan and tilt the pan, spooning the melted butter over the tops of the fillets for 30–45 seconds to baste and finish cooking. Total cook time will be about 6–8 minutes depending on thickness; fish is done when opaque and flakes easily and internal temperature reaches about 130–135°F (54–57°C) for moist halibut. Transfer fillets to a warm plate and rest 2 minutes.

Spoon a generous tablespoon or two of warm corn butter onto each plate and spread slightly. Place a seared halibut fillet on top. Spoon some of the tomato salad alongside or on top of the fish. Drizzle basil oil around the plate in a thin stream or dot over the fish and tomatoes. Garnish with microgreens or small basil leaves and serve with a lemon wedge for squeezing.