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Pan-Seared Halibut with Spicy Mint-Lemon Sauce

Pan-Seared Halibut with Spicy Mint-Lemon Sauce

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    25 minutes

This simple technique for cooking fish starts by searing the fillets, then flips them and lets them finish cooking off the burner in the pan's residual heat. Lean, mild-tasting halibut is a blank canvas for a sauce inspired by Georgian green adjika, a garlicky chili-herb condiment. The freshness of the mint and lemon and the fruitiness of the olive oil give the dish richness without overwhelming the halibut's delicate flavor.

Tip

Don't fuss with the halibut fillets once they're in the skillet. Allow them to cook undisturbed so they develop a deep, golden-brown crust. And while the fillets finish cooking in the residual heat, keep the pan covered for at least a full 2 minutes to prevent loss of heat.

Ingredients
  • 4

    cups lightly packed fresh mint

  • 4

    serrano chilies, stemmed, seeded and quartered

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon honey

  • 1

    teaspoon ground coriander

  • Kosher salt

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • ¼

    cup extra-virgin olive oil

  • 4

    6-ounce skinless halibut fillets (each ¾ to 1 inch thick), patted dry

  • 1

    tablespoon grapeseed or other neutral oil

Step 1

In a food processor, combine the mint, chilies, garlic, honey, coriander and 1 tablespoon salt. Process until finely chopped, 1 to 2 minutes, scraping the bowl as needed. Transfer to a small bowl and stir in the lemon zest and juice and the olive oil; set aside.

Step 2

Season the halibut fillets on all sides with salt. In a nonstick 12-inch skillet over medium-high, heat the grapeseed oil until shimmering. Place the fillets in the pan, then immediately reduce to medium. Cook, undisturbed, until golden brown, 5 to 8 minutes.

Using a wide metal spatula, carefully flip the fillets, then cover the pan and remove from the heat. Let stand until the thickest parts of the fillets reach 115°F to 120°F, or are almost opaque when cut into, another 2 to 4 minutes.

Step 3

Transfer the fillets to a platter and spoon about 1 tablespoon of the sauce on top of each. Serve with the remaining sauce on the side.