Description
A tasty recipe for Pan-Seared Halibut topped with olive oil marinated Meyer lemons, buttery Castlevetrano olives, capers and Calabrian chilies. Once the lemons are marinated, the dish comes together in 15 minutes. Note: requires 8-12 hours of lemon marinating time.
Ingredients
Units
Scale
Marinated Lemons
- 1 meyer lemon, thinly sliced
- 1/4 cup olive oil
- 4–8 garlic cloves, smashed
- 1/2–1 cup castlevetrano olives, pitted
- 2 tablespoons capers
- pinch salt
- pinch allepo chili flakes
Halibut
- 2–4 pieces of halibut (4–6 ounces each)
- salt and pepper to taste
- olive oil for searing
- squeeze lemon juice
- 1/2 – 1 tablespoon Calabrian chilies (sliced or minced), jarred in oil
Instructions
- Make the Marinated Lemons ( Allow 8 hours, or make a day ahead). Heat olive oil in a medium pot over medium-low heat, add smashed garlic cloves, and poach until fragrant and just barely golden, stirring. Turn heat off. Add lemons, olives,capers, and give a good stir, coating the lemons well. Add the salt and chili flakes. Let marinate on the counter for 8 hours, stirring occasionally or refrigerate for up to 3 days, and reheat gently.
- Season each piece of halibut with salt and pepper. Heat oil in a large skillet (cast iron works great here) over medium-high heat.
- Carefully place the halibut in the skillet, top side down- letting it form a golden crust, about 3-4 minutes. Turn over and lower heat to medium; continue cooking another 3 -4 minutes or until halibut is no longer translucent in the center. Timing will depend on the thickness of the filet. (For very thick filets, feel free to pan-sear and cook through in a 350F oven.)
- Squeeze with Lemon juice.
- To serve, divide among plates ( or place on a platter) and spoon the warmed marinated lemons & olives on and around the halibut.
- Dot with Calabrian chilies to taste. Garnish with parsley leaves.
Notes
Serve over creamy polenta, risotto, or potatoes, with a side of asparagus or Fennel Slaw.
Nutrition
- Serving Size: 4 ounces
- Calories: 541
- Sugar: 2.5 g
- Sodium: 524.2 mg
- Fat: 51.1 g
- Saturated Fat: 7.8 g
- Carbohydrates: 8.5 g
- Fiber: 1.3 g
- Protein: 17.2 g
- Cholesterol: 52.1 mg