Garlicky Pacific Halibut Bites in Smoky, Herby Oil
February 27th, 2023A 15-Minute Meal Bursting with Flavor
In under 15 minutes, this easy recipe transforms meaty Pacific halibut into a one-pan seafood meal. The rich, spiced flavor of Spanish paprika and a mountain of sauteed garlic bring big taste to bite-sized morsels of this mild white fish. Make sure to serve this dish with crusty bread on the side — it’ll help you soak up the herby, smoky, garlic-infused olive oil from the pan.
Pro tip: Try using pre-cut Pacific Halibut Quick Cuts to cut down on prep time.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Garlicky Pacific Halibut Bites in Smoky, Herby Oil
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) packs Pacific Halibut Quick Cuts or 2 (6 oz.) portions Pacific halibut, cut into 1-inch pieces
- ½ cup olive oil
- 20 cloves of garlic, thinly sliced
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon honey
- 2 tablespoons sherry
- Juice and zest from 1 lemon
- ¼ cup parsley, roughly chopped
- ¼ cup dill, roughly chopped
- Salt and freshly ground black pepper
- Crusty bread, for serving
Instructions
1. Heat olive oil in a medium pan over medium heat. Add garlic. Saute until translucent, about 3 to 4 minutes.
2. Season Pacific halibut, then add to pan. Cook until flaky and just opaque through the center of the pieces, about 4 to 5 minutes.
3. Remove pan from heat. Add in chili flake, paprika, sherry, honey and lemon juice and stir to combine. Taste and adjust seasoning if desired. Sprinkle in parsley and dill and serve warm with crusty bread.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
