Pan-Searing Halibut
Learn how to pan-searing halibut perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
10min
Cook Time
🌡️
Medium-High
Pan Temperature
300-350°F / 150-175°C
⚖️
0.4 lb / 6 oz / 170 g
Portion Weight
Per adult serving
✅
145°F / 65°C
Internal Temperature
Safe
Step-by-Step Instructions
- 1Pat halibut fillets completely dry with paper towels
- 2Season both sides with salt and pepper
- 3Heat skillet over medium-high heat with 2 tbsp oil
- 4When oil shimmers, carefully place halibut in pan
- 5Cook 4-5 minutes until golden brown crust forms
- 6Flip and cook another 3-4 minutes
- 7Check internal temperature reaches 145°F / 65°C
- 8Let rest 2 minutes before serving
Expert Tips for Pan-Searing
- 💡Halibut is lean - avoid overcooking
- 💡Press gently to ensure even contact with pan
- 💡A fish spatula makes flipping easier
- 💡Add butter and herbs in last minute for extra flavor
Halibut Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Flesh flakes easily, opaque throughout |
Halibut Safety Guidelines
Important food safety practices when handling and cooking halibut.
⚠️
Cook to proper internal temperature
⚠️
Use food thermometer
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your halibut is safely cooked and delicious.
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