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Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme

Fish is such a fast protein to cook, so it was a time crunch that inspired this Pan Fried Wild-Caught Halibut!

Remember to avoid fish that are higher in mercury. See the Natural Resources Defense Council for mercury levels in fish.

Pan Fried Wild-Caught Halibut with Fresh Rosemary and Thyme





  • 6 oz halibut filets
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp rosemary approximately 4 sprigs
  • 1 Tbsp thyme approximately 6 sprigs
  • 2 cloves garlic minced
  • 1 Tbsp ginger approximately 1 inch, peeled and minced
  • 1/2 tsp sea salt divided
  • lemon juice from one lemon
  • 2 Tbsp coconut oil or animal fat


  1. Place each halibut filet in a separate BPA-free zip lock bag.
  2. In each bag add 2 tablespoons olive oil, 2 sprigs rosemary, 3 sprigs thyme, 1 clove minced garlic, ½ minced ginger, ¼ teaspoon salt, and half the juice from 1 lemon. Set aside for about 20 minutes.
  3. Heat large pan with coconut oil over high heat. Place halibut filets on hot pan (reserve leftover contents in bags) and cook about 3 minutes on each side.
  4. Reduce heat to medium and pour remaining oil and herbs from bags on top of the fish.
  5. Flip filet and cook about 5 minutes on each side on medium until flakey.
  6. Spoon oil and herbs from pan on top of each filet while cooking.
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