Entrée: Chile – Pan-Seared Chilean Halibut with Herb Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 Chilean halibut fillets, about 12 oz total (340 g total)
2 tbsp (30 g) flour
Salt and pepper to taste
1 tbsp (15 ml) fresh dill, chopped
1 tbsp (15 ml) fresh thyme leaves
2 tbsp (30 ml) olive oil
1 tbsp (14 g) butter

Show original ingredient measurements

2 Chilean halibut fillets, about 12 oz total (340 g total)
2 tbsp (30 g) flour
Salt and pepper to taste
1 tbsp fresh dill, chopped
1 tbsp fresh thyme leaves
2 tbsp (30 ml) olive oil
1 tbsp (14 g) butter

Instructions

1. Mix the flour with salt and pepper in a shallow dish. Dredge the halibut fillets lightly in the flour mixture to coat.
2. Combine the chopped dill and thyme and press the herb mixture onto the top of each fillet.
3. Heat the olive oil and butter in a large skillet over medium-high heat. Place the fillets in the skillet, herb side up, and cook for 4 minutes, until a crust forms. Flip and cook for another 3-4 minutes until the fish is cooked through.
4. Serve immediately with your choice of side salad or vegetables.