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halibut fish recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: General, Healthy
Description
This gourmet-tasting halibut recipe requires minimal effort, transforming lean fish into a flavorful, quick, and satisfying meal. It features tender, flaky halibut with a vibrant saffron-lemon butter and a delightful nutty crunch from homemade dukkah, perfect for busy weeknights or entertaining.
Ingredients
- 4 (6-7 oz) halibut fillets
- 2 tablespoons olive oil (divided)
- 0.5 teaspoon fine sea salt (plus more, to taste)
- 0.25 teaspoon freshly ground black pepper (plus more, to taste)
- 0.25 teaspoon saffron threads
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter (melted)
- 1 clove garlic (minced)
- 0.5 cup (50 g) raw unsalted pistachios
- 2 tablespoons white sesame seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon dried thyme leaves
- 0.5 teaspoon ground sumac
- 2 tablespoons fresh flat-leaf parsley (chopped, for garnish)
Instructions
- Preheat Oven & Prepare Dukkah: Preheat oven to 375°F (190°C) and line a baking sheet. In a dry skillet, toast the pistachios, white sesame seeds, cumin seeds, and coriander seeds for 3-5 minutes over medium heat until fragrant and lightly golden. Transfer to a food processor or mortar and pestle. Add the dried thyme leaves and ground sumac, then pulse or grind coarsely; set aside.
- Make Saffron Lemon Butter & Season Halibut: In a small bowl, steep the saffron threads in fresh lemon juice for 5 minutes until the liquid is colored. In a separate small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic and the saffron-lemon mixture; keep this butter warm. Pat the halibut fillets dry with paper towels and season generously on both sides with fine sea salt and freshly ground black pepper.
- Sear Halibut (Optional): Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned halibut fillets in the hot skillet. Sear for 3-4 minutes per side until golden-brown. If your skillet is not oven-safe, transfer the seared fish to the prepared baking sheet after searing.
- Bake Halibut: Transfer the oven-safe skillet (or baking sheet with fish) to the preheated oven. Bake for 5-7 minutes, or until the halibut is opaque throughout and flakes easily with a fork (internal temperature 140°F / 60°C).
- Rest, Plate & Garnish: Remove the halibut from the oven and let it rest for 2-3 minutes. To serve, spoon some of the warm saffron-lemon butter onto individual plates. Place a halibut fillet on top, and drizzle with more saffron-lemon butter. Sprinkle generously with the prepared Pistachio Dukkah and garnish with fresh chopped flat-leaf parsley before serving.
Notes
To prevent overcooked, dry fish, check for doneness a few minutes early using an instant-read thermometer. For the dukkah, avoid over-grinding; it should remain crumbly with visible texture, not a fine powder. Keep the saffron-lemon butter gently warm, as high heat can cause it to separate (a quick whisk can bring it back together if this occurs).
- Prep Time: 22 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet (approx 180-200 g)
- Calories: 510 calories
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg