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Pan seared halibut with capers
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Pan Seared Halibut

Learn how to make this delicious pan-seared halibut recipe that's paired with potatoes and sauteed spinach.
Course Dinner, Lunch
Cuisine American, French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Author Savory Thoughts

Equipment

  • Large Skillet

Ingredients

  • 4 Halibut Fillets; About 12 Ounces Total. Washed and pat dry.
  • 1 Lb. Yellow Potatoes; Cut in wedges. We used the steam in bag yellow potatoes.
  • 1 Lb. Baby Spinach
  • 1 tsp. Salt or To Taste
  • ½ tsp. Black Pepper or To Taste.
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 4 Tbsp. Unsalted Butter; Melted.
  • Juice From 1 Lemon
  • ¼ Cup Canola Oil plus 3 tablespoons; divided.
  • 2 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Capers
  • Water; if needed

Instructions

Prepare the ingredients

  • Start by washing the halibut fish and patting it dry. Set the fish aside on a platter.
    Next, cut the potatoes into wedges. Keep the cut potatoes in cold water while you cut the remaining potatoes to keep them from becoming dark. Wash and drain the potatoes after cutting. Set the potatoes aside.
    Roughly chop the spinach. Set the spinach aside.
    Prepare the seasoning blend: In a small bowl, add the salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine.
    Step 1-6 to make pan seared halibut

Prepare the dish

  • Cook the potatoes:
    Par boil the potatoes (see notes below). Place the potatoes in a pot of boiling water for about eight to ten minutes. Once the outside of the potatoes is soft while the inside still raw and firm, remove the potatoes from the water and roast them in the skillet with ¼ cup canola oil.
    Lightly season the potatoes with salt and pepper to taste. Roast until golden brown. Remove the potatoes and sit them aside on a platter.
    Season and cook the fish:
    Season the fish on both sides with the seasoning blend.
    Heat a large cast iron skillet, then add the canola oil followed by the fish over medium-high heat. Sear on both sides for 3-5 minutes per side.
    Transfer the fish onto a plate.
    Saute the spinach:
    In the same skillet, add about ¼ cup of water to the skillet with 1 tablespoon of oil.
    Add the spinach in batches if needed to avoid overfilling the skillet. Add the Worcestershire sauce and cook the spinach until it starts to wilt.
    Add the spinach on top of the potatoes, then top the potatoes with the halibut.
    Prepare the brown butter:
    To finish, in the same skillet, brown the butter on low heat. Tp the fish with about 1 tablespoon of capers and a spoonful of the capers liquid (optional), and finish off with the butter. Serve and enjoy.
    cooking spinach and placing it on top of potatoes and fish

Notes

If cooking the potatoes AFTER the fish: In the same skillet, add about 2 tablespoons of canola oil, and cook the potatoes. to speed up the process of cooking the potatoes, add ¼ cup of water as needed. Best to add the water when the oil has reduced from the skillet. This will help keep the potatoes from burning and will also help the potatoes to cook faster. 
Cooking the potatoes and fish: To make it easier, Cook the Halibut and the vegetables in different pans, or par-boil the potatoes first. 
Heat the pan first: Heating your pan first prior to adding in the oil will help the halibut not stick too much to the pan. 
For optimal flavor, prepare the brown butter in the same skillet as you cooked the fish and potatoes. 
 
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