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
Course:
Protocol:
Servings
2
Ingredients
- 6 oz 177.44 ml halibut filets
- 4 Tbsp 59.15 ml extra virgin olive oil
- 1 Tbsp 14.79 ml rosemary approximately 4 sprigs
- 1 Tbsp 14.79 ml thyme approximately 6 sprigs
- 2 cloves garlic minced
- 1 Tbsp 14.79 ml ginger approximately 1 inch, peeled and minced
- 1/2 tsp 2.46 ml sea salt divided
- lemon juice from one lemon
- 2 Tbsp 29.57 ml coconut oil or animal fat
Instructions
- Place each halibut filet in a separate BPA-free zip lock bag.
- 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.
- 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.
- Reduce heat to medium and pour remaining oil and herbs from bags on top of the fish.
- Flip filet and cook about 5 minutes on each side on medium until flakey.
- Spoon oil and herbs from pan on top of each filet while cooking.