Home » Pan seared halibut

Pan seared halibut

by Christina Julia
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 teaspoon olive oil
  • 4 skinless halibut steaks, about
  • 175g/6oz each 1⁄2 teaspoon cornflour, mixed with 2 teaspoons cold water to form a paste salt and freshly ground black pepper
  • For the relish
  • 2 red onions, grated
  • 6 shallots, grated
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons caster sugar
  • 150ml/5fl oz fish stock


  • To make the relish, put the onions and shallots in a small bowl, and toss
    in the lemon juice.
  • Heat the oil for the relish in a frying pan over a medium heat. Tip in the
    onions and shallots, and sauté for 3–4 minutes until just softened. Add
    the vinegar and sugar, and continue to cook for a further 2 minutes over
    a high heat. Pour in the stock, and season well with salt and pepper.
    Bring to the boil and simmer gently for 10 minutes until the sauce has
    thickened and slightly reduced.
  • Brush a frying pan with the oil, and heat over a medium-high heat until
    hot. Press the fish into the pan to seal, reduce the heat and cook for
    4 minutes. Turn the fish over and cook for 5 minutes until cooked
    through. Drain on kitchen paper and keep warm.
  • Stir the cornflour paste into the relish and heat through, stirring, until it
    has thickened. Check and adjust the seasoning if necessary. Pile the
    relish onto serving plates and top with the halibut.

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