Pan Seared Halibut
25 mins (prep 10, cooking 15)
12 ingredients
2-4 servings
Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.

Categories:  technique , served-hot , for-1-or-2 , north-american , fish , taste~mood , equipment , halibut , time-to-make , <-30-mins , presentation , main-dish , american , oven , number-of-servings , saltwater-fish , savory ,
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Serving Size (246.53 g)
Servings 2
Amount per Serving
Calories 556.71 Calories from Fat 403.02
% Daily Value *
Total Fat 44.78g 137.8%
Saturated Fat 10.31g 103.06%
Trans Fat 0.24g %
Cholesterol 120.23mg 80.15%
Sodium 229.48mg 19.12%
Total Carbohydrate 3.99g 2.66%
Dietary Fiber 0.03 g 0.27%
Sugars 0.62 g %
Protein 32.66g 130.65%
Vitamin A 291.4IU% Vitamin C 0.0mg%
Calcium 8.73mg% Iron 1.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
seasoning salt, diced shallot