This is a recipe for pan-seared halibut. Flaky sweet halibut is a perfect platform for this toasted cilantro and lime bread crumb topping. It’s an elegant, easy and incredibly tasty seafood dinner. Let’s take a look at this pan-seared halibut recipe.
Beautiful wild caught Halibut is expensively showcased in our markets right now. I grabbed ¾ pound and sauteed it into this delicious dinner for two.
Served alongside a Rick Bayless inspired Avocado and Mango Salad with toasted pepita dressing topped with crumbled queso fresco, we enjoyed a very special southwestern meal. I’ve included an affiliate link for Rick Bayless for your convenience.
This would work fine with Mahi-Mahi or even Tilapia. But I would recommend the thicker filet of the halibut. Any type of finely ground bread crumbs would do, but I always have a container of Italian bread crumbs in the pantry. Combining the two flavor combinations made for a wonderful crunchy flavor on that fish. For a cleaner flavor, use Panko. This is a very clever pan seared halibut recipe.
Recipe for Pan Seared Halibut with Cilantro Lime Bread Crumb Topping
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Flaky Sweet Pan Seared Halibut With Cilantro Lime Bread Topping
Ingredients
- ¾ pound Halibut
- 4 tablespoons lime juice divided
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup bread crumbs panko or italian
- 1 clove garlic minced
- 4 tablespoons cilantro crushed divided
- 1 teaspoon lime juice zest
- fresh ground pepper
Instructions
- Rub the fish with half the lime juice and salt. Place skin side down in a heavy skillet and saute in olive oil until almost done. Turn during cooking.
- In another skillet add olive oil and heat. Add the breadcrumbs, garlic, salt and 2 T. cilantro. Toast over low heat, stirring constantly until crumbs are golden brown.
- Spread over the fish and cook until fish flakes easily.
- Blend the remaining lime juice and oil together. Drizzle over fish.
- Combine remaining cilantro and lime zest and sprinkle over fish.
- Serve hot with warmed tortillas and lime wedges.
Nutrition
Pan Seared Halibut Recipe with Cilantro Lime Bread Crumb Topping … It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
That halibut looks flawlessly cooked, Lea Ann. When I see fish like that, I WANT to like fish. I just can’t.
Well, if you can suck the head of a crawdaddy………….. just sayin.
mmm . . . love the flavor combo here. Cilantro and lime combined with crunchy crumbs sound like a perfect topping for fish. Gorgeously plated!
It was goooo-OOD.
What a lovely meal. The halibut looks wonderful and the ingredients you’ve used to make it guarantee that it will be delicious. The lime crumbs are a great addition.I hope you have a great day. Blessings…Mary
Thanks so much Mary, quite a compliment coming from you. Thanks for stopping by and the comment.
Halibut is one of the fishes that I can enjoy-Unfortunately, for me enjoying fish has been a challenge. I know that halibut (especially wild) can be pricey-Its worth it if it is enjoyed,
As always, thanks for sharing with us.
Velva
I hear ya sistah! I paid $28/pound. It’s only for a special meal around here.
Look at that halibut, I could sink my teeth right into the screen! Girl, I love me some cilantro! I so have to have halibut with cilantro soon.
Let me know how you like it Rhonda.
Wow what a delicious meal! I’m definitely making this for my parents the next time I go home to visit!
Let me know how you like it Joanne.
I’m in love the lime bread crumbs. We always used limes on fish when we lived in the Bahamas. Limes grew everywhere in the islands and lemons were expensive to buy and often not very fresh. Will definitely try this. You know I love mangos too.
Sam
I’m a lime fanatic. Would choose it many times over lemons. Let me know how you like it Sam.
Stunning!! a flavor packed plate, I love the topping !! bookmarking for the weekend!
vianney
Thanks Vianney! Always good to hear from you. Let me know how you like it.
I love halibut but wish it weren’t so expensive! I could eat it once a week. Delicious preparation with the cilantro and citrus flavors.
Thanks Susan. I agree, I’d eat it twice a week if I were rich.
If this isn’t right up your alley, I’d be surprised.
http://www.sprinklebakes.com/2012/06/spaghetti-western-cupcakes.html
I headed right over there and you’re right, it’s right up my alley. Also love her blog, I’m a new subscriber.
Nice! Simple, healthy and delicious! After seeing the picture I have to stop working and eat immediately!
Thanks Mick. Always a tremendous compliment coming from a professional.
What a great meal, Lea Ann. Even here on the Pacific NW coast halibut is very expensive and I’m very careful how I prepare it – I think simple is always best. Your crumb topping is making my mouth water and I love the green salad you served with the fish. Any time you mention Rick Bayless you get my attention. Wonderful post.
Thanks Cathy. I’m always nervous cooking am expensive and thick cut of fish like that. I don’t know how, but I got it cooked perfectly. ::: whew! I’ll post the salad recipe soon.
That halibut looks fantastic! Love the crust – although I’d have to switch it out with parsley or something if I made it. Chris so dislikes cilantro – then again, I could make it just for me!!!
Parsley would be great on this. I’m just such a cilantro FREAK-o, I find myself using it a lot.
The champagne mango salad looks delicious, Lea Ann. I’m not a cilantro fan and usually substitute parsley. Think it will work just fine in this recipe.
Parsley actually makes more sense with the Italian bread crumbs. Thanks Barbara
Darned right halibut is expensive and haddock is hard to find. It love this topping and the salad. What a great summer supper.
It was really good Karen. $28/pound expensive good. 🙂
Oh my gosh does that meaty piece of halibut look great. The topping sounds like it’s got just enough zing without overpowering that lovely fish.
Exactly Sue. The topping added a nice crunch and mild flavor. As always, thanks for stopping by.
The fish sounds very good but the salad looks magnificent – are you planning a post detailing it.
I will. I would agree with your opinion. It’s magnificent. And the Champagne Mangoes are wonderful with this.
We love fish at our house, but one of us hates cilantro 😉 I love the sound of this, Lea Ann!
Oh Karen, please don’t tell me that you’re the cilantro hater?!?!? 🙂 You could substitute parsley. Would probably go better with the Italian Bread crumbs anyway.
Yum, I love halibut – fresh Alaskan is the best! It can be so expensive here. The whole meal sounds amazing!
This is marked “wild caught” at Whole Foods and yes, it’s EXpensive. $28/pound.
I haven’t had a halibut in two years!!! Since we moved from Seattle to a dry country fish is rare on our table… Your halibut looks fantastic!