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Pan Frying Halibut

Pan Frying Halibut

By:Larry's Catch 4.87(39 reviews)

Learn how to pan fry halibut perfectly with high heat and precise timing for a golden crust, tender flakes, and clean, delicate flavour every time.

TIME
TIME
10 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

Buy Halibut Now
  • Flétan
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: butter (for finishing)
  • Optional: lemon wedges
  • Optional: fresh herbs (parsley, dill, or thyme)
  • Heavy pan or skillet (stainless steel or cast iron recommended)
  • Paper towels
  • Fish spatula or tongs

Instructions

  1. Pat halibut fillets completely dry with paper towels.
  2. Season lightly with salt and fresh cracked pepper.
  3. Heat a heavy pan over medium-high heat until hot.
  4. Add a small amount of neutral oil or oil-butter mix.
  5. Place halibut in the pan with space between each piece.
  6. Cook without moving for 3–4 minutes until a golden crust forms.
  7. Flip carefully using a fish spatula.
  8. Cook another 3–4 minutes depending on thickness (about 8–10 minutes per inch total).
  9. Check for doneness — fish should flake easily while remaining moist.
  10. Remove when internal temperature reaches 125–130°F (52–54°C).
  11. Rest briefly; residual heat will finish cooking.

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