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Delicious seared halibut recipe in curry butter garlic sauce, spinach, and cherry tomatoes. It is so rewarding to make restaurant-style meals at home. Like Hello! I can do that too. Let’s put your skills to the test with this amazing seared Halibut in Curry Butter Sauce.

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It was my first time cooking halibut and I wasn’t sure what to do with it. However, I wanted to create a different halibut recipe, and so I did, and it came out wonderful. I love creating new dishes. It’s fun freestyling in the kitchen.

What is Halibut?

Halibut, a family of the right-eye flounder, is a large flat white bony fish that usually lives in the North Atlantic (Atlantic halibut), North Pacific Ocean (Pacific halibut), and Greenland halibut.

It is similar to the flounder, turbot, cod, fluke, flathead sole, and striped bass. So, if you are looking for substitutions, those are perfect. The halibut is available year-round but is best from March to September.

Types of Halibut

Pacific halibut: The largest flatfish and can weigh up to 500 pounds and can grow up to 8 feet long.
Atlantic halibut: The Atlantic halibut stock is very low so fishing is allowed a reduced level.
Greenland halibut: Otherwise known as Greenland turbot lives in the deep cold water. Its meat is delicate and is sweet in taste.

Seared Halibut in Curry Butter Sauce Recipe 3

What is the flavor of halibut like?

The halibut is a mild lean white flesh fish that is thick and firm, similar to the turbot. It has a sweet taste and pairs well with herbs and lemon. It’s easy to cook and is very versatile.
It is a lean fish thus low in fat and is rich in omega-3 fatty acids and micro-nutrients which makes it a perfect low-calorie option.

How to cook Halibut?

Grilled
Pan-Seared
Baked
Poached
Steamed
Fried

Seared Halibut Curry Butter Sauce Recipe

This halibut recipe has a curry butter sauce that is mild, buttery with a slight Jamaican curry taste. The curry is not overwhelming and should not be so. The thyme compliments it and adds that extra herbaceous flavor.

My cooking reflects where I am from, hence it reflects my ingredients. Thyme and curry powder is a major part of Jamaican cuisine. Authentic Jamaican curry powder is not the same as East Indian curry powder or Thai curry. It’s very unique as it is tied with Jamaican spices. It is also different in color due to the ratio of sices to Tumeric. You can purchase my favorite Jamaican Curry Powder here.

Preparation of the fish: This is optional but I always wash my fish with vinegar, lemon, or lime. Pat dry with a paper towel to remove excess water.

Can halibut be eaten with the skin?

The skin of the halibut is very tough just like the turbot fish. It is recommended to remove it before cooking.

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Seared Halibut in Butter Sauce

Fallon Brooks

Delicious Halibut with curry butter garlic sauce, spinach, and cherry tomatoes.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine American

Servings 2 people

Calories

Ingredients

1 pound Halibut with or without skin cut in horizontal pieces
handful of spinach
1 cup cherry tomato
1 sprig thyme leaf only
½ tbsp minced garlic
5 tbsp butter
1 tsp curry powder
2 tsp garlic powder
1 tsp lemon juice optional
1 tsp salt
black pepper to taste
1 tbsp olive oil

Instructions

Prepare Halibut

Using a paper towel pat the filet until the moisture is reduced.
Heat your pan over medium to high heat and add oil.
Season fish with salt, pepper, and garlic powder.
Add Halibut to the pan and sear on each side. Until boat sides are completely seared and evenly cooked.
(Please do not try to move the fish too much. This will cause it to break)
Remove the fish from the pot and set it aside.
Reduce pan to medium heat, then add butter, garlic, thyme, curry powder, (lemon juice *optional) cherry tomatoes, and toss.
Allow some of the cherry tomatoes to burst open and blend with the sauce.
After the sauce comes together add spinach and cook for 30 secs to 1 min.
Return halibut to the pan and coat with the sauce.
Serve halibut with sauce, spinach, and cherry tomatoes.