Pan Seared Halibut

I bought a nice piece of halibut which I initially wanted to use for fish tacos but the fish was so beautiful I ended up eating it on its own instead. Here is a recipe for pan seared halibut, served with sweet corn, avocado and a spicy creamy sauce, with or without the soft tortilla.

For the Halibut:

Fresh Halibut fillet
Sweet corn (1 small can)
Asian parsley
Red cabbage (half)
Avocado (half)
Red onion
Salt (for seasoning)

For the spicy creamy sauce:

Sriracha sauce
Lime juice
Olive oil

So the first thing you want to do is prepare your halibut. Make sure that it is nice and dry before adding some salt to it. Once that’s done, put it aside. Next, gather all of the ingredients that will garnish the fish (corn, parsley, cabbage, avocado, onion). Cut the avocado, cabbage and red onion into thin slices. This will go on top of the fish as soon as it is cooked and ready to be served. Once everything is in its place, take a small bowl and mix together about 1 tablespoon of mayonnaise, 1 teaspoon of sriracha sauce, a squeeze of a slice of lime and 1 teaspoon of olive oil. This is your creamy spicy sauce done.


Have the serving plates ready because the as soon as the fish is done, it needs to be garnished and served – so it’s all very quick. Heat about two tablespoons of oil in a pan with a medium flame. Halibut is a dry, non-fatty fish so it’s easy to overcook it. You want it golden brown on the outside but still soft on the inside. Once the pan is hot enough, add the halibut. Season with salt (and pepper or a little bit of dried chilli). Cook for about 3 minutes on each side, flipping it to make sure they all have nice, even sears. If you are unsure of whether the fish is cooked enough inside – taste! Prepare a plate with kitchen paper to absorb any excess oil from the fish. On your serving plate, add the sliced cabbage (your fish will rest on it – or if you’re still down for fish tacos, add the tortilla/taco, then the cabbage). As soon as the fish is done, place it on the kitchen paper, then onto your serving plate. Add the avocado, red onion, corn and asian parsley on top, along with the spicy creamy sauce – and you’re done!


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