Butter Basted Halibut

Butter Basted Halibut

 

 

 

 

 

 

 

 

 

 

 

 

So why Halibut?  Let me count the reasons why I love it.  One of the major reasons is because it doesn't have what people consider to be a “fishy” flavor—instead, halibut is known for tasting mild and sweet. It has a gentle flavor that resembles the sweet taste of crab or lobster. It is so moist and tender and buttery it melts in your mouth.  

 

 

 

 

 

 

 

 

 

 

 

 

  

I like to pan fry until just brown and then use the butter in the pan to baste it.  I cook it to an internal of about 125-130 degrees so it stays tender and moist down to the last flaky buttery bite! 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is butter basting?

This preparation uses a butter-basting (also called pan-basting) method to cook the fillets on the stovetop. You may wonder why anyone would want to take something so healthy and bathe it in butter.  How could you not?  The browned butter adds a wonderful nutty flavor and prevents the fish from drying out.  

Butter Basted Halibut

2 Pacific or Alaskan Halibut Fillets 

2 teaspoons salt

1 teaspoon pepper

2 teaspoons Old Bay Seasoning

2 teaspoons olive oil

4 tablespoons of butter, divided

 

Dry the fillets with a paper towel on both sides.  Generously season halibut on both sides with salt, black pepper and Old Bay Seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat olive oil and 2 tablespoons of butter in a nonstick skillet over medium-high heat until just sizzling. Sear the fillets on each side for one to two minutes per side.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the remaining butter to the pan and when the butter melts, tilt the skillet toward you to pool the butter.  With a large soup spoon, begin basting the fish constantly with the hot bubbling butter for 3 to 4 minutes, returning the pan to a level position over the heat several times to keep the pan evenly hot.

 

 

 

 

 

 

 

  

 

 

 

Transfer fish to plate and loosely cover with foil. Let the fillets rest for 1 to 2 minutes for carry-over cooking to finish cooking the fish. The fish is cooked through when firm to the touch and easily flakes with a fork. 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  the temperature at the thickest portion should read at 125-130 degrees.  If you need to add more cooking time, move to a 400 degree oven. 

 

 

 

 

 

 

 

 

 

 

Serve with rice and any veggie drizzled with the brown butter from the pan.