Ingredients
Equipment
Method
- Start by ensuring your halibut fillets are patted dry. This step is crucial for achieving that perfect sear. Moist fish won’t brown nicely, so grab a paper towel and gently pat each fillet.
- Once dry, prepare your marinade. In a bowl, mix the Harissa Vinaigrette with the halibut. You can let it marinate for a few minutes to absorb the flavors, or for a more intense flavor, allow it to sit for up to three hours.
- When you’re ready to cook, heat a generous amount of olive oil or butter in a skillet over medium-high heat. Listen for that sizzle as the oil gets hot!
- Carefully place the halibut fillets in the skillet. Sear the fish for about three to four minutes until it’s golden brown and releases easily from the pan.
- Flip the fillets over and allow them to cook for another four minutes. Check for doneness by ensuring the fish flakes easily with a fork and is opaque all the way through.
- Once cooked, remove the halibut from the skillet and let it rest on a plate. This short resting period helps redistribute the juices.
- Now, it’s time for the finishing touch! Spoon the Chermoula Sauce generously over the top of the cooked halibut. Garnish with fresh herbs and chili flakes for an enticing presentation.
- Serve immediately, enjoying the beautiful colors and aromas that fill your kitchen. This dish is perfect for sharing!
Notes
Store any leftover cooked halibut in an airtight container in the fridge for up to three days. Always keep sauces separate to maintain texture and flavor. You can freeze both raw and cooked halibut. Just wrap tightly in a Ziploc bag and freeze for up to two months.