Pan-Seared Marinated Halibut Fillets

Re: over done edges/underdone center- I learned a trick with salmon. Pan sear in marinade until brown; transfer to an oven friendly plate. Bake at 400 degrees for 8 to 10 min. Fish will be moist and cooked thoroughly.

If you have easy access to this fish and are accustomed to asian cooking, it's much easier to get and cook with the skin on. If you have an entire fillet (one side of fish), you marinade the fish side 2 hours, then turn over and marinade the skin side 2+ hours more.

Then you cook at 400-450 (30-60 minute preheated oven) for 10-15 minutes skin side down. The skin crisps to protect the fish, then acts as a serving tray for easy cutting of appropriate sized portions and easy clean-up later.

Added capers to the marinade. Cooked 3 minutes 1 side, flipped it, added the marinade, cooked about 1 minute. Put it in a 400 degree oven for about 6 minutes. Perfectly cooked. Delicious!

I halved the recipie to serve two. After removing the fish from the pan (served on top of Israili couscous) I added the remaining marinaide to the pan, along with 1 cup of halved grape tomatos. I heated till soft, scraping up all remaining browned bits in the pan. Then served this over the fish with 2 tablespoones of shredded fresh basil in place of the parsley. Lovely.

Delicious and easy, I agree that fresh basil would be great instead of dried. I knew it would splatter so i was ready with my splatter guard as I put the fillets in. Still have to clean the stove, but less than if I hadn't used the guard.

This was great. I used a cast iron skillet. Knowing how long cast iron retains heat, after searing, I completely shut the flame off and cooked for two minutes each side. It was perfectly and evenly cooked this way. The only other change I made was leaving out the basil. Not because I wanted to, but because I was tired and saw it sitting on the counter as I was cleaning up. Oops. It was still good despite this mistake, but I'll try it with the basil next time.

I wish I had the success that others had here. Although I got a nice sear on it, my halibut ended up being way overcooked and therefore chewy and bland. It wasn't in the pan for long but even when it was still cooking, it seemed to be overdone on the edges while still raw in the middle - I probably should have turned down the heat sooner.

If you are, like I was, new to halibut, be careful! It's delicate. Next time I will poach it.

I found and cooked this recipe on an induction burner in a hotel room one Xmas. It was sooooooooo delicious! I may have added a little more garlic and basil, but I stuck to the recipe. You won't be disappointed, it's the most delicious seafood meal I have ever cooked...

You are a creative cook! An induction burner in a hotel room no less. Just had to add a comment.

My take on this consisted of a olive oil, garlic, fresh basil, lemon juice, s&p marinade.

I was short on time so It was in the marinade for about 30 minutes which was fine.

Seared as per recipe, 3 min per side on high and 2 min medium low.

Perfectly cooked and delicious halibut, would definitely do again.

I always have trouble finding a fish dish that I can credibly make and serve to guests. (I am not much of a cook at all.) I made this halibut exactly as recipe instructed. This was easy, and it came out FABULOUS. I don't know what some of the other commenters are going on about -- there's no need to change a thing!

Made this with a 14 oz halibut fillet a friend gave me from fishing in Alaska. Used 2 tbsp EVOO, 1 large clove garlic, 1/4 tsp Herbes de Provance, 1/4 tsp kosher salt, about 10 grinds fresh black pepper, and 1 tbsp fresh lemon juice. Marinated it for about an hour. Followed cooking directions using 1 tbsp canola oil in cast iron pan. Removed thinner part after 8 min, total cooking time for thicker part was 10 minutes. Served with more lemon to squeeze on it. It was absolutely delicious!

Next time I'll only use 1/2 teaspoon...

This is not even the same recipe with all your modifications....Although it does sound lovely.

Put marinated fish on sheet pan, tossed cherry tomatoes and cauliflower florets in remaining marinade; added them to sheet pan. Roasted 15 mins at 425. Perfect. (Also used dried dill weed instead of basil in marinade because we prefer it).