Crispy Boiled Halibut Fillet - Simple & Delicious
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein40gram
Ingredients
- Halibut fillet (fresh, skin on)200 g
- Salt (preferably sea salt)to taste n/a
- Black pepper (freshly ground)to taste n/a
- Lemon juice (freshly squeezed)1 tbsp
- Olive oil (for crisping)1 tbsp
- Water (for boiling)1 liter
This recipe teaches you how to boil halibut fillet and then crisp it perfectly for a delicious, healthy meal. Boiling the fish ensures it cooks evenly and remains tender, while the crisping step adds a delightful texture contrast. Total estimated cost for ingredients: $12 USD, €11, £9, ₹900. The dish delivers approximately 350 kcal per serving, is high in protein, low-fat, and fits a pescatarian diet. Difficulty is easy with a total cooking time of about 20 minutes. Food safety is emphasized, cooking the halibut to an internal temperature of 63 °C (145 °F) to ensure it's safe to eat and handling practices to prevent contamination are clearly outlined.
Preparation instructions
Prepare and Season the Halibut
1Rinse the halibut fillet under cold running water and pat dry with paper towels. Season both sides lightly with salt and freshly ground black pepper. Set aside for 5 minutes to allow seasoning to penetrate.
Boil Water and Add Seasonings
2Bring one liter of water to a gentle boil in a deep pan. You can add a pinch of salt to the water for flavor. Use a kitchen thermometer to confirm water temperature if desired.
Poach the Halibut Fillet
3Gently place the halibut fillet into the simmering water (reduce heat slightly so water is not boiling vigorously). Poach for about 8-10 minutes until the internal temperature reaches 63 °C (145 °F), measured at the thickest part with an instant-read thermometer. The fish should be opaque and flake easily with a fork.
Drain and Pat Dry
4Remove the halibut fillet carefully using a slotted spatula and place it on a plate lined with paper towels. Pat dry gently to remove excess moisture; this helps achieve a crispy texture in the next step.
Crisp the Halibut in a Pan
5Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place the halibut fillet skin-side down. Cook for 2-3 minutes without moving it to let the skin crisp up. Then flip gently and cook another 1-2 minutes to warm through.
Add Lemon Juice and Serve
6Remove the fillet from the pan, drizzle with fresh lemon juice for brightness, and serve immediately. Enjoy your crispy boiled halibut with your favorite side dishes!
Cooking Tips
-Use fresh halibut fillet with skin on to help hold the fish together and get that crisp skin texture.
-Always use an instant-read thermometer to check that the fish has reached 63 °C (145 °F) for safety and perfect doneness.
-Patting the fish dry before crisping is key to get a golden crust instead of steaming in the pan.
-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients. Wash hands thoroughly after handling raw fish.
-If you don’t have a thermometer, check doneness by gently flaking the thickest part with a fork; it should flake easily and be opaque.
Equipment
- Deep saucepan or pot for poaching
- Instant-read food thermometer
- Slotted spatula
- Non-stick skillet or frying pan
- Paper towels
- Measuring spoons
- Knife and cutting board
Shopping List
- [ ] Halibut fillet (about 200 g) - approximately $10 Tip: Select fresh fillets that are firm and have a mild sea scent. Avoid any that smell strongly fishy or look discolored.
- [ ] Olive oil (small bottle) - approximately $2 Tip: Choose extra virgin olive oil for best flavor and quality.
- [ ] Lemon (1 piece) - approximately $0.50 Tip: Pick lemons that feel firm and heavy for their size with a bright yellow skin.
- [ ] Sea salt and black pepper (basic pantry items)
Total approximate cost: $12.50
FAQ
Why should I boil the halibut before crisping?
Boiling gently cooks the fish evenly and keeps it tender, while the quick pan crisping adds a delicious texture to the skin without overcooking the fish inside.
What if I don't have an instant-read thermometer?
You can check doneness by gently flaking the thickest part of the fish with a fork; it should flake easily and be opaque, not translucent. However, using a thermometer is the safest way to ensure the fish is fully cooked.
Can I use frozen halibut fillet?
Yes, but make sure to thaw it completely in the refrigerator before cooking. Handle it carefully to avoid breaking the fillet.
Is it safe to eat halibut at medium doneness?
The USDA recommends cooking fish to an internal temperature of 63 °C (145 °F) to ensure safety. It's important to check the temperature to avoid undercooking.
How can I avoid fish sticking to the pan when crisping?
Make sure the fish surface is dry before placing it in a hot, preheated pan with enough oil. Avoid moving it too soon to let a crust form, which helps prevent sticking.