Butter-Garlic Seared Wild Halibut
Our wild, line-caught Halibut is tops when it comes to quality. It’s so thick, some refer to it as “poor man’s lobster.” Searing it with simple seasoning and an infusion of garlic butter makes it irresistible. Serve with a wild and brown rice mixture, steamed veggies or a light salad. Serves 2.
- 1 Tbsp grapeseed oil or Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 fillet of wild, line-caught Halibut (about 3/4 to 1 lb.)
- Sea salt, to taste
- 2 cloves garlic, crushed
- 1 1/2 Tbsp unsalted butter
- Fresh herbs, such as fennel fronds, for garnish
For serving: May we suggest a wild rice mixture, such as Lundberg Jubilee Rice, cooked according to package directions. Pack some cooked rice into a measuring cup then tip it over onto a plate to create a prettily shaped mound.
Directions: Preheat an oven to 350°F.
Season both sides of the halibut with salt. Heat oil in a cast iron or non-stick skillet over medium-high heat. When oil is hot, add the fish and cook for 3 to 4 minutes a side, flipping once.
Turn off the heat and add the butter and garlic. Swirl the pan a bit to melt and infuse the butter. When butter is melted, spoon some over the top of the fish and then place it in the oven at 350°F to finish cooking, about 4 to 5 minutes, depending on thickness. Fish is cooked with the center is opaque.
To serve, transfer the fish to a serving dish and drizzle with the sauce from the skillet. Garnish with fresh herbs, plate with the rice, as detailed above, and serve immediately.
Pan-Grilled Halibut with Chimichurri and Blistered Tomatoes
Spooning the bright and herbaceous chimichurri over the top of a simple, grilled halibut adds a delicious flavor to this outstanding fish. Serve the fish with an easy side of blistered mini tomatoes and you have a lovely meal. Serves 2.
- 2 halibut filets
- Salt and pepper, to taste
- Sigona’s Fresh Press Extra Virgin Olive Oil, for oiling grill
- Chimichurri, for serving (recipe follows)
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try one of our infused oils, such as basil or garlic)
- 1 pint mini tomatoes
Directions: Oil an indoor grill pan or skillet and preheat over medium to medium-high heat. Season both sides of the halibut filets with salt and pepper.
When pan is hot, add the filets and cook for 3 to 4 minutes a side, flipping once, until centers of fillets are just opaque, depending on thickness. (Internal temp should be 145ºF.) Set aside and keep warm.
For the blistered tomatoes, heat the olive oil over medium-high. When hot, add the tomatoes; shake the pan to ensure tomatoes are totally coated in oil. Allow to cook, without moving tomatoes, for 2 to 3 minutes, then shake the pan to rotate tomatoes; cook another 1 to 2 minutes or until blackened spots appear (careful of splattering oil).
To serve: Plate the halibut fillets and some of blistered tomatoes alongside the fish. Spoon some chimichurri over the fish; serve remaining chimichurri on the side.
Chimichurri Sauce (Makes about 1 1/2 cups)
- 1 packed cup Italian parsley
- 1 packed cup cilantro
- 1/2 cup chopped red onion
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1/4 to 1/2 tsp salt, to taste
- 2 to 3 cloves garlic*
- 1/2 cup Sigona’s Fresh Press Extra Virgin Olive Oil (*substitute Sigona’s Garlic Oil, if desired, then eliminate or reduce number of garlic cloves)
Directions: Place all ingredients except for the olive oil in a food processor. With the blade running, drizzle in the olive oil, processing until the mixture is smooth.
Chimichurri can be refrigerated, but should be brought back to room temperature before serving.
Halibut Piccata with Lemon & Caper Sauce
This is a simple, flavorful way to serve halibut. It pairs nicely with florentino, a baby cauliflower that’s taking the vegetable world by storm. Serves 2.
- 1 lemon
- 2 halibut fillets, about equal in size, skinned
- 2 Tbsp butter, divided (look for grass-fed butter if you’re on a Keto diet)
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, such as Arbequina, Picual or Chiquitita
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup white wine, such as pinot grigio or sauvignon blanc (or substitute chicken or vegetable stock)
- 2 to 3 Tbsp capers, drained
- 2 Tbsp chopped fresh parsley
Directions: Cut half of the lemon into slices; juice the remaining half. Set slices and juice aside. Season both sides of the fish with salt.
Add 1 tablespoon butter and the olive oil to a medium-large skillet over medium to medium-high heat. When the butter is melted and just starting to brown, swirl the pan and add the fish and the lemon slices. Cook the fish for about 3 minutes per side, depending on thickness, until both sides have a nice sear and the fish is nearly cooked through (it will continue to cook off the heat). Note: thicker pieces will need more time.
Carefully remove the fish and lemons from the skillet and set aside. Lower heat to medium; add the garlic and cook until fragrant, then add the wine to deglaze, scraping the brown bits up off the bottom. Add the lemon juice, capers and parsley; cook for 1 minute. Turn off the heat and add the remaining butter, swirling around the pan until melted.
Place the fish back in the skillet and spoon the pan juices on the fillets. Allow the fish to sit in the sauce for about 1 minutes before plating. Serve immediately with additional pan sauce drizzled on the fillets; garnish with lemons and finish with fresh cracked pepper, if desired.
Serving suggestion: serve sautéed florentino on the side.
Sheet Pan Dinner: Lemon-Garlic Roasted Wild Halibut and Asparagus
One sheet pan is all you need for this fantastically delicious and easy weeknight dinner. It’s great for those on a Keto diet, and it’s also gluten-free. Our halibut is wild and line-caught, and the asparagus is in season now, all of which makes this dish even better for you and your palate. Adapted from Julia’s Album. Serves 2.
- About 1 lb. fresh halibut, sliced into 2 fillets
- 1/2 to 3/4 lb. fresh asparagus (about half a bunch)
- 1/4 cup Sigona’s Meyer Lemon Fusion Olive Oil
- 1 lemon, zested and sliced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 Tbsp finely minced shallot
- 1/4 cup, plus 2 Tbsp freshly shredded Parmigiano Reggiano, divided
- 2 Tbsp fresh parsley, roughly chopped
- Lemon slices, for garnish
Directions: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the halibut fillets side-by-side on the middle of the baking sheet, flanked by piles of asparagus on each side. Drizzle the fish and asparagus with olive oil and season with salt & pepper. Give the asparagus a gentle toss.
Mix together the minced garlic and shallot, then sprinkle on top of the asparagus and fish. Sprinkle on the lemon zest and finish with 1/4 cup Parmigiano Reggiano.
Bake the fish and asparagus for 12 to 15 minutes or until the halibut is cooked through and flakes easily.
To serve, use a large metal spatula to lift a pile of the asparagus from the baking sheet and place on an individual serving plate. Use the spatula to lift a piece of fish from the baking sheet and then lay it atop the asparagus on the serving plate. Repeat with remaining asparagus and fish.
Sprinkle the servings with remaining cheese and chopped parsley. Garnish with lemon slices.
Harissa-Seared Halibut with an Heirloom Tomato, Basil & Wine Sauce
Tomato and basil is a classic combination, but we like to spice things up a bit with our red chili harissa oil. This oil has got a kick! See chef’s note if you want to take the heat down a notch. Inspired by Baker by Nature. Serves 4.
- 1 large lemon
- 1/4 cup Sigona’s Red Chili Harissa Oil, divided**
- 3 cloves garlic, minced
- 1 basket mini heirloom tomatoes, halved
- 1/3 cup white wine (or vegetable stock)
- 1/2 cup fresh basil, chopped, plus more for garnish
- About 1 1/2 to 2 lbs. wild halibut, cut into 4 filets about 6 oz. each
- Salt and pepper, to taste
**If you’d like to have just a hint of heat from the harissa oil, use 2 Tbsp harissa oil and 2 Tbsp regular Sigona’s Extra Virgin Olive Oil.
Directions: Preheat oven to 400°F. (If you don’t have an oven-proof sauté pan, omit this step and finish cooking the fish on the stovetop.)
Zest the lemon then cut lemon in half.
In a large, oven-proof sauté pan, heat 2 tablespoons of the oil over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes and cook, stirring occasionally, for 4 minutes. Add the wine, juice from half the lemon and chopped basil; allow mixture to come to a gentle boil then turn off the heat. Use a rubber spatula to remove the mixture to a plate or bowl, scraping the pan clean; set tomato mixture aside.
Place the sauté pan back on the stove. Heat the remaining oil over medium. Season both sides of the halibut filets with salt and pepper and place them in the sauté pan. Cook without flipping for 3 to 5 minutes or until the bottom side is golden brown. Carefully flip the filets and then place the sauté pan in the oven. Allow fish to cook in the oven for another 3 to 5 minutes or until cooked through. Remember the pan handle will be hot.
Use an oven mitt to remove the pan from the oven. Pour the tomato mixture over the filets, drizzling the liquid over all the pieces. Squeeze juice from remaining lemon half over filets, garnish the dish with the lemon zest and more basil, serve immediately.