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Halibut filet

Sarah Aug 30, 2006 05:35 PM

Is it realistic to pan fry a halibut filet in butter w/just s&p, or does it need flavor boosters? Gift from fishing friend - never cooked or eaten it before. Thank you.

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  1. Professor Salt RE: Sarah Aug 30, 2006 05:46 PM

    Absolutely. I'd use a litle clarified butter and high heat at the start (to give the fish a little color). If your filet is thick (say over 1 1/2"), I would sear both sides in a pan, then throw the works into a 450 oven to roast for 5 minutes (depends on thickness).

    While the fish cooks, I'd make a brown butter in a separate pan. Take whole butter, and cook over medium heat until the solids turn nutty, medium brown, and season w/ s&p.

    Don't need to but you can add chopped fresh herbs, lemon zest, chopped nuts, grated hard cheese, madeira, etc, to your brown butter. Myself - I'd take some fresh sage leaves and fry them until crisp. If not, just butter, salt and pepper would still be delicious.

    1. Infomaniac RE: Sarah Aug 30, 2006 05:46 PM

      It shouldn't need a flavor booster if it is fresh. I would dip it in milk or beaten egg then flour coat it before pan frying it. Just brown on each side. Don't over cook it.

      1 Reply
      1. re: Infomaniac
        Sarah RE: Infomaniac Aug 30, 2006 05:49 PM

        Thank you, Prof. & Info., the filet is about 1/2" thick if it makes any difference, other than cooking time.

      2. o
        OldTimer RE: Sarah Aug 30, 2006 06:27 PM

        A lot depends on whether you are cooking California halibut, or Alaskan. The Cal is about the size of a large flounder, and is much more delicate than the Alaskan monsters.

        1. p
          Pavement2112 RE: Sarah Aug 30, 2006 06:39 PM

          Had some halibut cooked in a curry sauce recently. The curry sauce was left over from another meal, and we just cooked the halibut on one side and then poured over the curry sauce to finish cooking.

          The curry sauce was light (japanese-type curry), and the curry spice was from indonesia or malaysia.

          The light coating went well with the halibut.

          1. h
            himbeer RE: Sarah Aug 30, 2006 07:32 PM

            I'll sear in some olive oil, about 5 minutes a side. I like it with a saute of shallots and red flakes.

            1. stevuchan RE: Sarah Aug 30, 2006 07:46 PM

              Had Pan seared halibut w/ cirtus burre blanc last week....awesome.

              Steve

              1. Dommy RE: Sarah Aug 30, 2006 07:49 PM

                The thing I LOVE about halibut is it's meaty texture. I found that most marinades really affect that and for reason, I like my Halibut baked simple and THEN sauced. My favorite Halibut sauce is Charmoula... It's absolutely DELISH!!

                http://www.wchstv.com/gmarecipes/moro...

                --Dommy!

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