With a prep time of about ten minutes and a cooking time of another ten, this ultra-quick dish will be on your table in less than 20 minutes! Although I prefer fatty fish such as baked salmon or rainbow trout, I enjoy the flavor of halibut and its firm, meaty texture. But like most white fish (such as baked cod or grilled mahi mahi), it can be a little bland. So, in this easy 20-minute recipe, I add warm spices such as paprika and cumin. They enhance the flavor of the fish without overpowering it. Another tasty way to prepare this fish is to make this blackened halibut recipe.
Ingredients
Instructions
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Olive oil: I love the flavor of this delicious oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. Garlic: Freshly minced garlic has the best flavor. Lemon zest: When you zest the lemon, use only the yellow part of the peel and avoid the white part, which can be bitter. To season: Kosher salt, black pepper, smoked paprika, and ground cumin. Halibut fillets: Try to use ones that are about the same size.
In a small bowl, mix olive oil, garlic, lemon zest, and spices. Coat the fish fillets all over with the olive oil mixture. You can use a pastry brush or your hands. When the fish is done, the outside will be browned, and the inside will be white and opaque but moist. It shouldn’t be dry: You can see in the photo below that when the fish is ready, it’s nicely browned on the outside but not overly charred:
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