Crispy Pan-Seared Halibut with Shallots and Bacon
Indulge in the exquisite taste of halibut, known for its tender flesh and subtle flavor. This recipe highlights the art of pan-searing, creating a beautifully crisp crust while preserving the fish's natural moisture. The dish is enriched with the aromatic flavors of sautéed shallots and crispy bacon, making it a perfect centerpiece for any dinner. Finish in the oven for even cooking, resulting in a flaky, succulent fillet that pairs beautifully with your favorite sides. Ideal for a special occasion or a cozy weeknight meal, this halibut is sure to impress.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Olive oil
1 tablespoon (for cooking)
Butter
1 tablespoon (for cooking)
Halibut fillet
1 lb (fresh, skinless)
Cornstarch
1 1/2 teaspoons (for coating)
Seasoning salt
1 teaspoon (to taste)
Sugar
1/4 teaspoon
Shallot
1/4 cup (diced)
Cooked bacon
1 slice (crumbled)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Rinse the halibut fillet under cold water and gently pat dry with a paper towel to remove excess moisture.
3
In a small bowl, combine cornstarch, seasoning salt, and sugar. Coat the halibut evenly with the mixture, ensuring a light, even layer.
4
In an oven-safe sauté pan, heat olive oil and butter over medium-high heat until shimmering.
5
Carefully place the halibut fillet in the pan, searing it for about 3 minutes without moving it, to create a golden crust.
6
After 3 minutes, gently flip the halibut using a spatula. Add the diced shallots and crumbled bacon to the pan, allowing them to cook and release their flavors.
7
Baste the halibut with the oil and butter mixture from the pan for added moisture, searing for an additional 3 minutes on this side.
8
Once seared, transfer the entire pan to the preheated oven. Bake for 6 to 8 minutes, or until the halibut is opaque and flakes easily with a fork.
9
Remove from the oven and let rest for a minute before serving. Enjoy your Crispy Pan-Seared Halibut with your choice of sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 1 lb fresh, skinless halibut fillet.
How do I prepare the halibut before cooking?
Rinse the halibut under cold water and gently pat it dry with a paper towel to remove excess moisture.
What ingredients are in the halibut coating?
The coating consists of cornstarch, seasoning salt, and sugar.
Why is cornstarch used for the fish?
Cornstarch is used to create a light, even layer that helps produce a beautifully crisp crust during pan-searing.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the halibut be seared on the first side?
Sear the halibut for about 3 minutes without moving it to develop a golden crust.
When should I add the shallots and bacon?
Add the diced shallots and crumbled bacon to the pan after you have flipped the halibut.
What type of pan is required for this recipe?
An oven-safe sauté pan is required because the dish moves from the stovetop to the oven.
How can I tell if the halibut is fully cooked?
The halibut is done when it is opaque and flakes easily with a fork.
How long does the fish need to bake in the oven?
Bake the fish for 6 to 8 minutes after the initial pan-searing.
What cooking fats are used for searing?
A combination of 1 tablespoon of olive oil and 1 tablespoon of butter is used.
Why is it important to pat the fish dry?
Patting the fish dry ensures that it sears properly rather than steaming, resulting in a crispier texture.
What is the purpose of basting the fish?
Basting the halibut with the oil and butter mixture adds moisture and enhances the flavor during the cooking process.
Should the bacon be raw when added to the pan?
No, the recipe calls for one slice of cooked bacon that has been crumbled.
What is the role of sugar in the seasoning?
A small amount of sugar (1/4 teaspoon) helps with caramelization and balances the savory flavors.
How much halibut does this recipe require?
The recipe requires 1 lb of halibut fillet.
What kind of shallots should be used?
The recipe calls for 1/4 cup of diced shallots.
Should I move the fish around while it sears?
No, you should avoid moving it for the first 3 minutes to ensure a solid golden crust forms.
Is the halibut skin-on or skinless?
The recipe specifies using a skinless halibut fillet.
How long should the dish rest before serving?
Let the halibut rest for about one minute after removing it from the oven.
What are some suggested side dishes for this halibut?
While not specified, it pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
Is this recipe considered difficult?
No, it is tagged as an easy recipe suitable for both special occasions and weeknight meals.
How hot should the oil and butter be before adding the fish?
Heat them over medium-high heat until the mixture is shimmering.
What are the primary flavor profiles of this dish?
The dish features subtle halibut flavor enriched with aromatic shallots and salty, smoky bacon.
How much seasoning salt is used?
The recipe uses 1 teaspoon of seasoning salt.
How much cornstarch is needed?
You will need 1 1/2 teaspoons of cornstarch.
Can I use a different fish?
While designed for halibut, other firm white fish like cod or sea bass could work using similar techniques.
What is the category of this recipe?
This is a seafood main course dish.
Is the halibut seared on both sides?
Yes, it is seared for 3 minutes on the first side and another 3 minutes on the second side before baking.
Does the recipe include nutritional information?
The current recipe data does not provide specific calorie or macronutrient counts.