Pan-Roasted Halibut

Halibut is a fairly dense fish with a firm texture, which allows it to stand up well to the heat.  Thus, halibut is an ideal fish for pan-roasting, grilling, broiling, or deep frying.  This white fish has a very clean taste and requires very little seasoning.  Thomas Keller’s Ad Hoc at Home recipe for Pan-Roasted Halibut keeps it simple — the fish is only seasoned with salt and then pan-roasted in canola oil.  Total cooking time is about 10 minutes!

This white fish is beautiful to pair with a vibrantly colorful side dish, such as Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham or Green Pea Shoots with Chanterelle Mushrooms.

Pan-Roasted Halibut (from Thomas Keller’s Ad Hoc at Home)

Yields: 3-4 servings


  • 1 lbs halibut filet, cut into 6 rectangular pieces
  • Kosher salt
  • Canola oil
  • Extra virgin olive oil
  • Fleur de sel


Remove the fish from the refrigerator and let stand for 15 minutes.

Position over racks in the lower and upper thirds of the over and preheat the oven to 350°F.

Check the halibut to be sure all bones were removed.  Season both sides with salt.

Add some canola oil to a large ovenproof frying pan and heat over high heat until it simmers.  Add the halibut to the pan, presentation (nicer) side down, lower the heat to medium-high, and cook for 4 to 5 minutes, until the bottom of the fish is golden.  Lower the heat to medium-low and cook for 2 more minutes.

Transfer the pan to the oven and cook for 2 minutes, until just cooked through.  (I actually wasn’t sure whether my frying pan was oven proof so I transferred the fish back and forth to a foil-lined baking pan just to be safe!)

Remove the pan from the oven, flip the fish over, and “kiss” the second side for about 30 seconds.

Transfer to a platter and serve with a drizzle of olive oil and a sprinkling of fleur de sel.

Serving the halibut with some vivid green vegetables will make this dish very visually appealing.  I decided to serve it with some colorful Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham.

2 Responses to “Pan-Roasted Halibut”
  1. Harold says:

    Can’t wait for it to warm up here in Chicago so I can grill some fish! Halibut is on the list.

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