Imagine a dish that transforms an ordinary halibut fillet into a mouthwatering masterpiece that will have your dinner guests begging for the recipe. This Bourbon Pan Seared Halibut is not just a meal—it's a culinary experience that marries the rich, smooth notes of bourbon with perfectly seared, tender fish. In just 25 minutes, you'll create a restaurant-quality dish that looks impressive, tastes extraordinary, and will make you feel like a professional chef right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 1/4 cup bourbon
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 halibut fillets, 1/4 cup bourbon, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon honey, salt, and pepper.
- Pat the halibut fillets dry with paper towels to remove excess moisture. This will help achieve a nice sear. Season both sides of the fillets generously with salt and pepper.
- In a small bowl, whisk together the bourbon, soy sauce, and honey until well combined. This will be your marinade and sauce.
- Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
- Carefully place the halibut fillets in the hot skillet, skin-side down if applicable. Sear the fillets for about 3-4 minutes without moving them, allowing a golden crust to form.
- Using a spatula, gently flip the fillets and pour the bourbon mixture over the top. Cook for an additional 3-4 minutes, basting the fish with the sauce as it cooks.
- Check the internal temperature of the halibut; it should reach 145°F (63°C) and the fish should flake easily with a fork. If necessary, cook for an additional minute or two.
- Once cooked, remove the skillet from the heat and let the halibut rest for a minute. This allows the juices to redistribute.
- To serve, plate the halibut fillets and drizzle any remaining bourbon sauce from the skillet over the top. Pair with your choice of sides, such as roasted vegetables or a fresh salad.
- Enjoy your delicious Bourbon Pan Seared Halibut!
Tips
- Always pat your halibut fillets completely dry before cooking to ensure a golden, crispy exterior.
- Use a heavy-bottomed skillet for even heat distribution and the best sear.
- Don't move the fish while it's searing—this helps develop a beautiful crust.
- Watch the cooking temperature carefully; halibut can quickly become dry if overcooked.
- Let the fish rest for a minute after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Choose a good quality bourbon for the best flavor profile in your sauce.
- If you don't have bourbon, you can substitute with whiskey or a similar amber spirit.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 32g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 95mg
