Pan Fried Halibut
Pan-fried wild Alaskan halibut with an optional sweet chili sauce — an easy, sustainable weeknight dinner.
Wild Alaskan halibut has a mild, sweet flavor and is incredibly versatile. Pan-fry the fillets for an easy weeknight dinner — the technique works just as well with lingcod, rockfish, or Pacific cod.
Method
Directions
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1
Defrost your fillets in the refrigerator.
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2
Starting with dry fish is essential so it doesn't stick to your pan or grill. Either let your fillets air dry in the fridge for 30 minutes, uncovered, or pat them dry with a paper towel for immediate use. Season liberally with salt and pepper.
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3
Get your pan nice and hot. A cast iron or stainless steel pan works best for crispy skin. Swirl a few glugs of high-heat oil around the bottom and heat on medium-high until shimmering, but not smoking.
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4
Carefully lay your fillets flesh side down on the pan. Sear the fish for about 3-4 minutes per side, spooning the oil over the top as you cook.
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5
For the optional sauce: in a small mixing bowl, blend mayonnaise, sour cream, chili sauce, wasabi, and 2 teaspoons chives. Cover and refrigerate until serving.
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6
To serve, spoon 1/4 cup sauce over each fillet. Sprinkle with remaining chives and sesame seeds.
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