Pan Fried Halibut
Wild Alaskan Halibut has a mild, sweet flavor and is incredibly versatile. Quickly pan fry your fillets for an easy, delicious, and sustainable weeknight dinner. This recipe also works well for white fish like Lingcod, Rockfish, or Pacific Cod!
Prep Time: 5 minutes Total Time: 15 minutes
Two 6 oz Fillets of Wild Alaskan Halibut
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon sweet chili sauce
- 1/2 to 1 teaspoon wasabi
- 1 Tablespoon chopped chives, divided
- 1 Tablespoon olive oil
- 1 teaspoon black sesame seeds, if desired
Defrost your fillets in the refrigerator.
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 your fillets liberally with salt and pepper.
Get your pan nice and hot. A cast iron or stainless steel pan works best as you’ll be able to get the skin extra crispy. Swirl a few glugs of high-heat oil around the bottom and heat on medium high until it’s shimmering, but not smoking.
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.
In small mixing bowl, blend mayonnaise, sour cream, chili sauce, wasabi, and 2 teaspoons chives. Cover and refrigerate until serving.
To serve, spoon 1/4 cup sauce over each fillet. Sprinkle with remaining chives and sesame seeds.