Halibut Sauteed in Brown Butter

We think this simple preparation for Alaskan halibut is the best:  sprinkled with lots of ground pepper and salt, and sauteed in a browned butter and olive oil, just until firm.

If you've wondered what a halibut looks like, here you go:

We fished off the back of our boat in the deep, cold waters of Frederick Sound in Southeast Alaska.  Halibut feed near the bottom so it takes a long time to reel one up. 

They are the largest flat fish in the ocean.  Some halibut exceed 400 pounds! We caught Pacific halibut, a member of the flounder family, a firm white delicate meat similar to tilapia or European turbot.

First Mate Stephanie with our catch

We were allowed 2 fish per person per charter, and there were 8 of us on the boat. 

We were limited to mid-size fish under 38 inches.  We released the jumbo ones over 100 pounds as well as the smallest ones to keep the fishery active and healthy.  Wild-caught Pacific halibut is considered a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.  You can read about Pacific halibut here on the NOAA site if you wish:  https://www.fisheries.noaa.gov/species/pacific-halibut

Our multi-talented first mate, Stephanie, cleaned the fish for us.

When back on shore, the fish were taken to a cannery where they were packaged and frozen.  Then we could take them with us on the plane or have them flown home.  We received about 20 fillets.   

I pull one out of the freezer and defrost it in the fridge overnight for a quick meal.  We usually have it with rice and broccoli.  Or sauteed greens and new potatoes. Wish I could share a bite with you.  It is so sweet and delicate!  

This method would work well with any firm white fish.

--Barbara

Halibut Sauteed in Brown Butter
Serves 2

1 10-12 ounce halibut filet

2 T. unsalted butter
1 T. olive oil
Salt
Pepper

Dry off the halibut well, using paper towels.  You do not want wet fish when sauteeing.

Cut into 2 portions.  Make the thicker part smaller than the thinner part, so they look like they weigh about the same.

Season both sides of the fish with salt and pepper.

Note:  You will need to watch the fish the whole time it is cooking, so have everything else pretty much ready to serve, so you don't get distracted.

In a large non-stick skillet, on medium high, heat the butter and olive oil until the butter starts to foam.

You want your pan good and hot to be able to nicely brown the butter and the fish, but not so hot that the butter burns.  (The tablespoon of olive oil will also help keep the butter from burning. Be sure to include it.) So, medium high to start, and turn it down to medium if you think it is getting too hot.

Add the fish, and do not move for 2-3 minutes, until you see the meat of the fish becoming opaque about half way up and around the edges.  In the photo above, it is time to turn the fish, now that it is becoming opaque.

Flip the thinner piece sooner than the thicker.  It will cook faster.

Then flip the second piece and continue cooking until each piece is firm when pressed with a spatula, most likely 2 minutes more.

Remove the thinner piece as soon as it gets firm and place on the serving dish.  Finish cooking the second piece until it is firm to the touch, about 1 minute more.

Leave the butter and drippings in the pan to clean up later. The fish will be moist without needing any pan juices.

Serve immediately, or place on a warm dish, tent it with a piece of foil, and keep in the oven with heat off until ready to serve.