“Halibut's delicate flaky texture demands one thing above all else — do not overcook it.”
Alaskan Halibut is one of the mildest, most delicate fish in the ocean. Seared hot and finished in herb butter, it needs nothing more. The rule is simple — when it flakes at the thickest point, it is done. Pull it immediately.
- 2 Halibut fillets (6 oz each), skin removed
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 3 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 cloves Garlic, crushed
- 1 Lemon, halved
- to taste Flaky sea salt and white pepper
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01
Dry and season
Pat halibut completely dry. Season both sides with salt and white pepper.
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02
Sear
Heat oil in a skillet over high heat. Add halibut and cook 3-4 minutes without moving.
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03
Flip and baste
Flip carefully. Add butter, thyme, rosemary and garlic. Baste continuously 2-3 minutes.
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04
Check doneness
Fish should flake easily at the thickest point. Remove from heat immediately.
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05
Serve
Squeeze lemon over and serve at once.
Halibut goes from perfect to overcooked very quickly. Use a cake tester or thin knife inserted into the thickest part — if it meets no resistance, it is done.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
