Pan Seared Halibut Recipe

Other Fish Recipes


  • 4 cups butternut squash puree (peel, cut squash into small pieces, cook in water, or steam until soft. Mash with a potato masher. It does not need to be super smooth, that will come later.)
  • 2 stalks lemongrass
  • 3 cups coconut milk
  • 1 cups heavy cream
  • ¼ cup lime juice
  • 2 TBS Red curry
  • Salt and pepper


  • Combine squash, lemongrass, and cream and coconut milk.
  • Bring to a simmer, stir to fully incorporate. Be cautious about letting this boil. The squash may stick to the bottom and scorch.
  • Simmer for about 20 minutes or until it starts to reduce.
  • Pour the mixture into a fine mesh strainer.
  • Return bisque to clean pot.
  • Add curry and lime juice. Whisk to fully incorporate.
  • Season with salt and pepper.
  • Set aside.


  • 4 6oz halibut filet
  • 2 Granny Smith apples-cut into wedges and lightly blanched
  • 6 fingerling potatoes/red potatoes – slice, lengthwise in half.
  • Cooked until soft, but not falling apart.
  • Canola oil
  • Salt and pepper to taste
  • Chopped Thai Basil
  • Chopped cilantro


  • Toss the potato and apple together in a little canola oil and salt and pepper.
  • Place onto cookie sheet and cook in a 350 degree oven until it gets nice roasty color.
  • While the potato and apples are cooking, cook the fish.
  • Liberally season the fish with salt and pepper.
  • In a hot Teflon pan, with a touch of canola oil, sear the fish, gently, until a nice light color.
  • Leave the fish in the pan until it can be easily lifted off with a spatula. Don’t try to scrape it off. It will release when it is ready.
  • Turn the fish over and cook other side.
  • Place fish in the oven for 3 minutes or so to finish it. It should be medium.
  • Remove from oven and allow to rest for a few moments.

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