Halibut Recipes
Elegant halibut recipes for every skill level — pan-seared, baked, poached, and beyond.
★ Dinner
DinnerBeer battered halibut
Fresh caught Alaskan halibut, oven baked potato wedges and homemade tartar— don't forget the malt vinegar!!!
Amanda NicholeIngredients
- 2ish pounds Halibut fillets
- 12 oz Beer of choice
- 1ish cup Flour
- Salt + pepper
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 Egg whisked
- 3 cups Neutral oil for frying
Instructions
- 1Mix all batter ingredients together. It should be thick.
- 2Add oil to heavy bottomed Dutch oven and heat to 350°.
- 3Rinse and pat dry fish. Cut into equal sized pieces. Dip each dry piece of fish into batter and fully coat. Carefully put fish into hot oil and cook for 5ish minutes on each side until golden. Don't overcrowd your fish, cook in batches. Place cooked fish on a wire cooling rack. Sprinkle with salt immediately after coming out of the oil.
- 4Serve with chips, tartar, malt vinegar and lemon wedges. Enjoy!
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Open in Pepper →Why Halibut Deserves a Spot in Your Weekly Rotation
Halibut is the steak of white fish — firm, meaty, and mild enough to take on bold flavors without disappearing. Its thick fillets hold up beautifully to high-heat searing, which gives you that golden crust without the delicate falling-apart problem of thinner fish.
Keep it simple: a hot cast-iron pan, butter, lemon, and fresh herbs. Or go big with a Mediterranean preparation — olives, capers, tomatoes, and white wine.
The halibut recipes that home cooks on Pepper return to again and again are those that transform a weeknight into a restaurant-quality experience, all while remaining approachable for any skill level.
Quick Tips
- 1
Pat It Dry Before Searing
Moisture on the surface of halibut prevents browning and causes sticking. Pat the fillets completely dry with paper towels, then let them sit uncovered for a few minutes before they hit the pan.
- 2
High Heat, Short Time
Halibut overcooks fast. A 1-inch fillet needs about 3–4 minutes per side in a very hot pan. Pull it when it just turns opaque at the thickest point — residual heat finishes the job.
- 3
Butter Basting Adds Big Flavor
Once flipped, add a knob of butter and fresh thyme to the pan. Tilt and spoon the foamy butter over the fish continuously for 60 seconds — it bastes and finishes the fillet simultaneously.
- 4
Poaching Is Foolproof
If you're nervous about overcooking, poach halibut in seasoned broth or court bouillon at a gentle simmer. It's nearly impossible to dry out, and the fish stays incredibly tender and clean-tasting.
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