Have you tried halibut before?
If not, this recipe will get you off on the right track!
You can find halibut at most grocery stores, just check the freezers near the meat section.
Some stores have a surprisingly great selection of frozen fish.
And just because it’s frozen doesn’t mean it’s not high-quality.
In fact, freezing fish immediately after filleting it is common practice, even when the fish is going to a local grocery store.
When shopping for fish always look for “wild-caught” instead of “farm-raised” as the fat profile will be better and more natural than the farm-raised variety.
Pan Seared Halibut Filets
October 1, 2017
Category
Gluten Free
Paleo Recipes
Seafood
Whole30 Recipes
Persons
2
Notes
*Don't have halibut? This recipe will work well with any white fish. Think Cod, Lingcod, or some varieties of rockfish.
Ingredients
- 2 lbs halibut
- 1 tsp dried parsley flakes
- 1 tsp minced garlic
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp lemon juice
- 1 tbps coconut oil
Instructions
- Add halibut filets to a plastic add all ingredients one at a time evenly covering the filets with parsley flakes, minced garlic, sea salt, ground black pepper, and lemon juice. Let marinate in the refrigerator for at least 15 minutes.
- Heat pan on the stovetop to medium-high heat and pour 1 tbsp coconut oil to the pan.
- Take the filets out of the marinade and add to the skillet. Cook for 4-5 minutes. Cover with lid to prevent oil from messing up your entire stovetop and to help cook the fish completely.
- After 4-5 minutes or when you can see the meat whiten over halfway flip the fish over and cook 4-5 minutes.
- Remove from heat and let set for 2 minutes before serving. This will allow the fish to continue cooking though the center. After 2 minutes serve and enjoy!
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