Pan-fried Halibut

prep time:: 15 min
total time:: 30 min

Serves 4

We caught a couple of perfect sized small “chicken” halibut. A chicken halibut is one that weighs between 12-20 pounds. These chicken halibut are known for their excellent sweet flavor and tenderness and as a result are often prized over the “big barn-doors.” So to really enjoy them I invented a very simple tasty recipe that is now tradition whenever we catch our first chicken halibut of the year.

ingredients

Seasoning salt:

1 t salt
1/2 t ground black pepper
1/4 t onion powder
1/4 t garlic – either granulated or powder
1/4 t dried thyme
1/2 t paprika
1/4 t celery salt
1/2 t dry mustard
1/4 t dried lemon
1/8 t curry powder
1/8 t coriander or cumin

Fish:

2 T butter
3 T olive oil
1 T your favorite seasoning salt (e.g. Mrs. Dash, or Montreal Steak Seasoning) or make your own seasoning salt (see below)
2 T Progresso Italian bread crumbs or finely ground Saltines
2 halibut or rockfish fillets

directions

1
Pat fillets dry and then lightly rub fillets with about 1 T of olive oil. Not too much olive oil just enough to get the seasonings to really stick. Season each fillet with seasoning salt – but not too much. Press seasonings into fillets. Then, lightly spoon some bread crumbs over fillets – the fillets should not be breaded but simply dusted with the bread crumbs.
2
Meanwhile, heat skillet with equal portions of butter and olive oil over high or hot heat; make sure the pan is hot when you gently add the fish fillets. When you add the fish it should immediately sizzle. Depending on the thickness of the fillets, cook fish for about 3-5 minutes per side. The fish should just brown and have a light crispiness to it. Flip the fillets and fry on the other side for another 3-5 minutes. Watch your fish carefully. If you start to see a white, milky substance appear in spots on your fish it’s getting overcooked. Remove from heat immediately. Serve fillets plain or perhaps with a dash of Tabasco and/or lemon juice, or maybe even with a dollop of tartar sauce, next to a crisp, green salad so you can enjoy the simple, exquisite fish flavor.