Celebrate National Seafood Month with this easy pan-seared Alaska halibut recipe! If you’re new to cooking fish, this delicious halibut recipe with lemon and white wine is a great place to start. (gluten-free, nut-free, dairy-free option)
This post is sponsored by the Alaska Seafood Marketing Institute. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
October is National Seafood Month! And while I adore seafood and typically don’t have any trouble getting in the recommended 2 servings of seafood per week, I know many of you (80-90%, according to the USDA!) struggle to get your weekly seafood.
What better way to celebrate National Seafood Month than with an easy, delicious recipe that will turn you into a seafood believer! Say hello to your new favorite dinner, pan-seared Alaska halibut.
Halibut is one of my favorite kinds of fish, but until recently, I’d never cooked it at home. For some reason, I was intimidated, but the best way to get familiar with cooking any new food is to jump right in and do it, right?
So I came up with this delicious and super easy pan-seared Alaska halibut recipe with lemon, garlic, and white wine, and it’s quickly become one of our favorite meals! It’s super easy to make, with just a few ingredients you probably already have in your kitchen.
To make this easy pan-seared Alaska halibut, simply marinate the fish in a mixture of garlic, lemon, white wine and olive oil for a bit (I usually let it marinate while I prepare everything else for the meal), then sear it in a nonstick pan on the stove. Finally, a little spooning of sizzling butter over the top of the Alaska halibut takes this dish from good to amazing. That’s it! Seriously.
Why was I intimidated again?
There are a lot of factors when it comes to preparing a seafood dish that you’ll actually enjoy instead of just choke down because it’s good for you. But the most important is starting with a good quality piece of fish.
To ensure I get a fresh, nutritious, and sustainably wild-caught piece of fish every time, I ask for seafood from Alaska at the seafood counter. Alaska has sustainable fishing built into its constitution, only harvesting as much fish as the environment can handle, which allows the marine ecosystem and seafood species to continue to replenish year after year.
There are several varieties of Alaska whitefish available like sablefish, cod, pollock, sole, and rockfish, but Alaska halibut is my favorite. It’s mild tasting, firm and flaky, and holds its shape well, making it a great choice for those who are new to cooking fish at home. Alaska halibut also tends to be a bit more ‘meaty,’ so it is hearty enough for Mr. Table!
While Alaska seafood is always available fresh, fresh-frozen, and canned, that means it can be enjoyed year-round, I like to get my Alaska halibut fresh from behind the seafood counter for the freshest-tasting meal. Pick up a piece next time you’re at the grocery store, and be sure to #AskForAlaska. Then whip up this easy pan-seared halibut recipe and see how simple and delicious it can be to get in your two servings of seafood a week!
Did you make this recipe? Please leave a star rating in the comments!Print
Simple Pan Seared Alaska Halibut
Celebrate National Seafood Month with this easy pan seared Alaska halibut recipe! If you’re new to cooking fish, this delicious halibut recipe with lemon and white wine is a great place to start. (gluten-free, nut-free, dairy-free option)
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 3-4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: seafood
- 3 cloves garlic, minced
- juice from 1 large lemon
- 1/2 cup dry white wine, such as pinot grigio
- 1/4 cup extra virgin olive oil, plus 1 tbsp for the pan
- sea salt and black pepper, to taste
- 1 lb Alaska halibut
- 1 tbsp butter*
- lemon slices, for serving
- In a large, shallow dish, combine garlic, lemon juice, wine and olive oil.
- Use a sharp knife to cut halibut into 4 portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for 20-30 minutes.
- Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.
- Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.
- Flip fish and cook in the other side until cooked through.
- Add butter to the pan and let it melt, then spoon it over the top of the fish.
- Serve halibut with lemon slices.
*Omit butter for dairy-free version.
Keywords: simple Alaska halibut, pan seared Alaska halibut