It’s Memorial Day weekend which means grilling burgers and hot dogs, and going to the beach. Well that’s what everyone else might be doing this weekend but that’s not the case for me… While I wish I were able to go to the beach that’s just not possible here in Colorado. So instead I am enjoying the good weather with some bike riding and cooking up some delicious halibut instead of hamburgers.



Let me say although I love a good hamburger, this halibut recipe makes up for the fact that I have no beach to go to. It’s been awhile since I have had halibut so when I saw it on sale in the store I knew I had to get it.


Halibut really is one of the best fishes if you ask me. It’s meaty yet light and flakey. Also, it really doesn’t need much to make it taste good. A little lemon, garlic, and seasoning is all it takes.



This recipe is simple, delicious, and quick to make! If you buy fillets with the skin on you can take them off as the recipe states or if you are feeling lazy, like me most of the time, you can leave them on and just sear the fish skin side down first.



Seared Halibut

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

4 servings

Serving Size: 1 fillet


  • ⅓ cup plus 1 tablespoon olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons lemon juice
  • 4 (6 ounce) halibut fillets, skin removed
  • chopped parsley, for garnish


  1. In a large zip top plastic bag, combine ⅓ cup olive oil, garlic, Italian seasoning, salt, pepper, and lemon juice. Add fish and seal bag, turn to coat. Refrigerate for at least 30 minutes (no more than 2 hours).
  2. In a large skillet, add remaining tablespoon of olive oil and heat over medium-high heat until almost smoking.
  3. Add fish fillets, brushing the top and the sides with some of the marinade.
  4. Cook until seared, about 3 minutes, turn and sear other side for an additional 3 minutes.
  5. Reduce heat to medium and cook for about 2-4 additional minutes or until centers of fillets are just opaque.
  6. Garnish with parsley if desired, and serve immediately.
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