Pan-Roasted Halibut Steaks
Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?
Gather Your Ingredients
Chipotle-Garlic Butter with Lime and CilantroKey Equipment
Before You Begin
This recipe calls for a heavy ovenproof skillet. If you plan to serve the fish with the flavored butter below, prepare it before cooking the fish. Even well-dried fish can cause the hot oil in the pan to splatter. You can minimize splattering by laying the halibut steaks in the pan gently and putting the edge closest to you in the pan first so the far edge falls away from you.
Instructions
1.
Adjust oven rack to middle position and heat oven to 425 degrees.
2.
FOR THE FLAVORED BUTTER: Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Set aside.
3.
FOR THE FISH: Rinse steaks, dry well with paper towels, and trim cartilage from both ends. Heat oil in 12-inch, heavy-bottomed, ovenproof skillet over high heat until oil just begins to smoke, about 2½ minutes.
4.
Sprinkle both sides of both halibut steaks generously with salt and pepper. Reduce heat to medium-high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1¼ inches, check browning at 3½ minutes; thicker steaks of 1½ inches may require extra time, so check at 4½ minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.
5.
Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.
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