Pan Seared Halibut

The halibut is a flounder, and these white filets cook up firm, flaky and mild  — which makes them perfect for the minimalist treatment here. A quick brush with some flavor-inducing fluids and into the pan for a few minutes and in less time than it takes to get to Final Jeopardy you’re eating a  restaurant quality meal.

2 tablespoons butter, melted

2 tablespoons honey

½ lemon, juiced

2 teaspoons soy sauce

½ teaspoon pepper

2 cloves garlic, minced

1 pound fresh halibut fillet

n a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.

Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.

Heat a  grilling pan (or any skillet) until it’s sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan). Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162