Seared Lemon Herb Halibut & Veggies
Enjoy a refreshing halibut fillet seared in lemon herb butter, served with a side of sauteed broccoli and potatoes for Father’s Day. Searing the halibut in the pan adds a wonderful crust, so try not to move it as it sears! The citrus elements of this dish play really well with the vegetables, but feel free to use a different butter to saute the vegetables. You can’t go wrong with Chef Shamy!
Looking to use a different cooking method?
If you aren’t a fan of seared halibut, no worries! This can also be turned into an easy sheet pan meal, which means fewer dishes to wash, which we can’t complain about.
Simply season the halibut with the spice mixture, then toss the potatoes and broccoli in the butter. You’ll want separate bowls as they cook at different speeds. First, preheat the oven to 425F, and pour the potatoes onto a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Mat (#8436). Bake for 15-20 minutes, then add the halibut (skin side down) and broccoli. Make sure you drizzle some of the butter over the halibut, too! Bake for an additional 15-20 minutes, or until the vegetables are tender and the halibut reaches an internal temperature of 135-135F.
A refreshing halibut fillet seared in lemon herb butter, served with a side of sauteed broccoli and potatoes.
- 4 Pacific Seafood Halibut Portions (#8028), thawed
- 1/2 tsp AP Premium Garlic Powder (#1021)
- 1/2 tsp AP Mild Paprika (#1697)
- Regal Coarse Sea Salt (#1147) and Regal Coarse Black Pepper (#1028), to taste
- 1/2 cup Chef Shamy Lemon Herb Finishing Butter (#8879)
- 1 cup Flav-R-Pac Mini Broccoli Florets (#8197)
- 2 cups Lamb Weston Redskin Salad Dices (#2028)
- First, use a paper towel to pat the halibut portions dry.
- Then, in a small bowl, combine the garlic powder, paprika, salt, and pepper. Generously season both sides of each fillet, then set aside.
- Heat 1-2 Tbsp of the butter to a skillet, then add the fillets in a single layer. Cook for 3-4 minutes, or until the edges are opaque. Flip and cook for 2-4 minutes more, or until cooked through. Remove from the pan, cover with a Medallion Foil Sheet (#2351), and set aside.
- Now, melt the rest of the butter in the skillet. Add the potatoes, and cook for 10-15 minutes, or until just before fork tender. Then, add the broccoli and cook another 5 minutes, or until both are tender and crisp.
- To serve, place each fillet on a plate. Divide the potato and broccoli mixture between the plates, and drizzle the melted lemon herb butter on top of each fillet. Enjoy with a slice of New York Bakery Garlic Toast (#2049), if desired.