Pan-Roasted Halibut Steaks

Published March 1, 2002.

Why this recipe works:

We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used a two-step process to boost flavor and preserve… read more

We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used a two-step process to boost flavor and preserve moisture: First, we browned the fish in olive oil on the stovetop in a heavy ovenproof skillet (but on one side only to prevent overcooking), then we put the fish in the oven to finish cooking. To complement the lean fish, we paired the halibut with flavored butter or vinaigrette.

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Serves 4 to 6

This recipe calls for a heavy ovenproof skillet. If you plan to serve the fish with one of the flavored butters or sauces below, prepare it before cooking the fish. Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.

Ingredients

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