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Seared Halibut Filet

By Chef Brett Howell of Cutters Crabhouse

Serves 1

The picture above shows an example of what we are serving at Cutters Crabhouse during the spring and early summer. Fresh pea pesto, pea tendrils and charred lemon vinaigrette accompany the halibut perfectly.


6 oz halibut filet, skin off
1 tsp kosher salt
1 pinch black pepper, fresh cracked
2 tbsp olive oil or olive oil blend
1 tbsp butter, whole
2 tbsp white wine


1. Preheat oven to 400F.

2. Mix the kosher salt and black pepper together until fully mixed. Sprinkle top and bottom of halibut filet with salt and pepper mixture. Set aside.

3. Place a non-stick or cast iron pan over medium-high heat. Let pan sit for about 30 seconds over the heat. Add the oil.

4. Immediately after you see the oil/pan become slightly smoky, place the halibut filet, flesh side down (opposite side of the removed skin) into the oil. Let the filet cook, undisturbed for about 1 minute.

5. With a pair of tongs, gently jiggle the filet to see if it releases from the pan. If it does not release immediately, give it another few seconds and try again. The filet will release itself when properly seared and golden brown.

6. Flip the filet over and remove from heat. Add white wine and butter to the pan.

7. Place the pan (or transfer filet and liquids to another pan if not oven safe) in the oven for approximately 5-6 minutes, depending upon the thickness of the fish. Pull from the oven when internal temperature reaches 110F and let rest for a couple of minutes before serving.

Click here to see Chef Brett's tip

July 2017

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