Imagine a dish that transforms simple ingredients into a culinary masterpiece in just 30 minutes - this Pan Roasted Halibut with Spring Vegetables is your ticket to an elegant, restaurant-worthy meal right in your own kitchen. Crispy-skinned halibut paired with vibrant, tender-crisp spring vegetables creates a symphony of flavors and textures that will elevate your home cooking from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 cup asparagus, trimmed
- 1 cup snap peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon, for zest and juice
Instructions
- Remove halibut fillets from refrigerator 15 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Pat halibut fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
- Wash and prepare spring vegetables: trim asparagus ends, remove snap peas strings, and cut into even-sized pieces to ensure uniform cooking.
- Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and allow it to shimmer but not smoke.
- Carefully place halibut fillets skin-side down in the hot pan. Cook for 4-5 minutes until skin becomes crispy and golden brown.
- Gently flip fillets and add asparagus and snap peas around the fish. Cook for an additional 3-4 minutes until fish is opaque and vegetables are bright green and tender-crisp.
- Remove pan from heat. Zest the lemon over the fish and vegetables, then squeeze fresh lemon juice on top for brightness.
- Transfer halibut and spring vegetables to warm plates. Drizzle with any remaining pan juices and serve immediately.
Tips
- Temperature is Key: Always let your halibut sit at room temperature before cooking to ensure even heat distribution and prevent overcooking.
- Dry Matters: Thoroughly pat your fish dry with paper towels. This crucial step helps achieve that coveted golden, crispy skin.
- Choose the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the most consistent heat and best searing results.
- Watch the Heat: Medium-high heat is perfect - you want the oil shimmering but not smoking.
- Don't Overcrowd: Cook the fish and vegetables in a single layer to prevent steaming and ensure proper caramelization.
- Timing is Everything: Halibut cooks quickly. The 4-5 minutes per side rule ensures a perfectly cooked, moist fish.
- Fresh is Best: Use fresh, in-season spring vegetables for the brightest flavor and most appealing presentation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 85mg
