Pan-Seared Halibut with Marinated Lemons
Ingredients
Marinated Lemons
-
1
whole
Meyer lemon, thinly sliced
-
¼
cup
olive oil
-
4–8
cloves
garlic, smashed
-
½–1
cup
Castlevetrano olives, pitted
-
2
tablespoons
capers
-
a pinch
salt
-
a pinch
Aleppo chili flakes
Halibut
-
2–4
pieces
halibut (4–6 ounces each)
-
to taste
salt and pepper
-
as needed
tablespoons
olive oil for searing
-
1/2–1
tablespoon
Calabrian chilies (sliced or minced), jarred in oil
-
as needed
lemon juice
Instructions
- Prepare the marinated lemons by heating olive oil and poaching smashed garlic until fragrant.
- Add the sliced lemons, olives, capers, salt, and chili flakes to the garlic oil and stir well.
- Let the mixture marinate at room temperature for 8 hours or refrigerate for up to 3 days.
- Season the halibut pieces with salt and pepper.
- Heat oil in a skillet and sear the halibut top side down until golden, about 3-4 minutes.
- Flip the halibut and lower the heat, cooking until no longer translucent, about another 3-4 minutes.
- Squeeze lemon juice over the halibut before serving.
- Serve the halibut topped with warmed marinated lemons, olives, and capers.
- Garnish with Calabrian chilies and parsley.
Nutrition Facts (estimated)
Servings
2-4
Calories
541
Total fat
51.1g
Total carbohydrates
8.5g
Total protein
17.2g
Sodium
524.2mg
Cholesterol
52.1mg
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