Best 2 Pan Seared Halibut With Citrus Salsa Recipes
Embark on a culinary journey to tantalize your taste buds with our pan-seared halibut, a delectable seafood dish that epitomizes coastal cuisine. This versatile fish, known for its mild flavor and firm texture, is perfectly complemented by a vibrant citrus salsa, creating a harmonious balance of flavors. Accompany this main course with a refreshing cucumber salad, a delightful combination of crisp cucumbers, tangy red onions, and a zesty dressing, for a refreshing and light side dish. Complete your meal with a luscious lemon sorbet, a palate-cleansing dessert that bursts with citrusy goodness, leaving you with a refreshing and satisfying finish.
Let's cook with our recipes!
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
Tips:
- Choose the freshest halibut possible. Look for fish that is firm to the touch and has a mild, sweet smell.
- Sear the halibut in a hot skillet until it is golden brown and crispy. This will help to seal in the flavor and prevent the fish from drying out.
- Make sure the citrus salsa is nice and fresh. Use a variety of citrus fruits, such as oranges, lemons, and limes.
- Serve the halibut with the citrus salsa immediately. The salsa will help to brighten up the flavor of the fish.
Conclusion:
Pan-seared halibut with citrus salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. The halibut is cooked to perfection and the citrus salsa is a refreshing and flavorful addition. This dish is sure to please everyone at the table.
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