Pan Seared Halibut with Citrus Nutmeg Relish

If you’re a seafood lover, you understand the stinky fish struggle.

You make the fish. You eat the fish. Then you drop the fish into the trash and if (like me) your #1 most hated chore in the world is taking out the trash…you smell said fish in your kitchen for days afterwards. And it stinks up the ENTIRE house. Your roommate, your neighbors, and probably the whole block hate your (and your fish’s) guts and wish to have you both evicted immediately.

I pan seared and then oven finished this precious baby on an impromptu Thursday dinner date with myself. That is correct. I like to date myself sometimes. I even set the table and shit.


Maybe I lit a candle or two.  Got some Barry White goin on the record player. And despite the lousy conversation and going a little heavy handed on the Pinot Gris pours…

10/10, would date myself again.

This is such an easy dinner to make, but looks fancy AF. Fresh juicy halibut (holla at the smelly seafood department at Whole Paycheck) is cooked to perfection with a soft inside and crispy, oil-drizzled skin and then served with a piquant, slightly sweet, spice forward relish. Halibut is an excellent source of protein and vitamin D. And omega-3’s….hubba hubba hot damn…studies show these play a role in healthy brain function, reducing your risk of chronic illness like cancer and heart disease, and reducing inflammation. Add some digestive promoting ginger and antioxidant rich cilantro and BOOM. Nemo, step aside.

Pan Seared Halibut with Citrus Nutmeg Relish

Serves 2

  • 2 5-oz fresh Halibut fillets, skin intact
  • juice from 1 fresh lime
  • 1 1/2-in piece fresh ginger root, minced
  • 1 tsp orange zest, grated
  • 1/2 serrano pepper, sliced thinly
  • 1/4 tsp ground nutmeg
  • 1/2 cup fresh cilantro, chopped
  • 5-6 slices fresh daikon (optional)
  • 1 tsp toasted sesame seeds (optional)
  • 3 tsp extra-virgin olive oil, divided
  • Sea salt and pepper, to taste
  1. Pre heat the oven to 350 degree$$$.
  2. Heat skillet over medium high.  Place fillets, skin side down, and cook until lightly brown (about 2-3 minutes). Flip over and cook another 2-3 minutes, until both sides are lightly brown.
  3. Remove from the stove and place fish in a cast iron pan or other oven-safe pan. Sprinkle with another teaspoon of olive oil and some salt n’ peppa.
  4. Finish off the fish in the oven by baking about 5-6 minutes, until flesh becomes opaque.
  5. While the fish is getting baked (heh) combine lime juice, ginger, orange zest, and nutmeg in a bowl and whisk lightly.
  6. When the fish is done, pour the mixture in the bowl over each fillet.  Sprinkle each before serving with: cilantro, serrano slices, daikon slices, and toasted sesame seed$$$. Yee.

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