B-vitamin health benefits
- Helping build red blood cells
- Improving cognitive functions like memory and concentration
- Increasing energy levels
- Boosting the immune system
- Maintaining healthy skin, nails, and hair
Recipe: Cast Iron-Seared Halibut with Browned Butter
Yield: 4 servings
Print RecipeIngredients
Four 6-ounce skinless halibut fillets
Kosher salt and freshly ground black pepper
2 tablespoons canola or vegetable oil
½ stick (4 tablespoons) unsalted butter
6 thyme sprigs
2 garlic cloves, smashed and peeled
2 lemon wedges
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The Field Method for Cast Iron Care
The rich flavor of browned butter and subtle hints of thyme pair beautifully with the slight sweetness of the fish in this halibut cast iron recipe. Searing the fillets in your cast iron skillet gives the fish a crispy golden brown crust, while cooking the inside to flaky perfection. We love this dish served with oven roasted asparagus and new potatoes.
Instructions
1.
Pat the halibut dry with paper towels and season with salt and pepper.
2.
Heat a Field No.10 Skillet over medium-high heat for a few minutes. Add the oil. When the oil begins to shimmer, add the halibut and cook without moving until the bottom is golden brown and the fish no longer sticks to the pan when nudged with a spatula, 4 to 5 minutes.
3.
Using a spatula, turn the halibut over and add the butter, thyme, and garlic to the pan. When the butter has melted, begin spooning the butter over the top of the halibut. Continue cooking and basting until the halibut is just opaque throughout, about 2 minutes longer.
4.
Transfer the halibut to a serving platter and discard the thyme and garlic. Squeeze the lemon into the skillet and swirl the pan to mix the sauce. Pour sauce over the halibut and serve.
Pro tip: how to buy halibut
Fresh halibut is best during the spring and summer when it’s in season, between March and September. When selecting your fish, look for firm-textured flesh with a glossy and translucent appearance. Avoid cuts that look dry, dull, or have white spots on the flesh.
Halibut freezes well, so picking up frozen or previously frozen fish is okay. In fact, in some cases buying frozen may be the freshest option as the fish are often frozen on the boat right after they’re caught (especially Alaskan halibut).
Halibut FAQs
Should you remove skin from halibut before cooking?
Unlike salmon skin which gets nice and crispy when it’s cooked, halibut skin is on the tougher side, so it’s recommended that you remove it before eating.
As a general rule of thumb, it’s best to remove the skin before you cook halibut. Leaving the skin on a fish can make cooking times longer. Since halibut can dry out if it’s overcooked, adding to the cook time isn’t a good approach.
How do you cook halibut without drying it out?
Due to its low fat content, halibut is prone to drying out. As California halibut is particularly susceptible, we recommend purchasing Pacific halibut if possible. It’s more versatile and forgiving when cooking.
When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising, are also a great way to go.
What do you eat with halibut?
Even though it’s packed with nutrients and full of protein to help keep you feeling full, halibut is best when it’s complemented with veggies or something starchy. Meaty and mild in flavor, halibut is super versatile and pairs well with an array of side dishes.
Whether you’ve seared, baked, grilled or poached it, we suggest serving up your next halibut creation with one of these tasty accompaniments: garlicky mashed potatoes, herbed green beans, stuffed bell peppers, over a bed of greens, roasted glazed carrots, risotto, oven-baked sweet potato wedges; or in tacos with pineapple salsa.
