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Pan-Fried Halibut

Don’t let the simplicity of this recipe fool you; this dish is flavorful and straight out of our local waters!

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California halibut is a white fish with a mild taste and firm, big flakes. In this recipe, we cook our filet on a skillet, but you can easily take your game to the grill.

Our recipe is tried and true: simple yet delicious on its own. But, you can edit this basic recipe and make it your own!

Toss some herbs or garlic in as the fish cooks. Maybe even make a mango tomato salsa to top the halibut! Options are endless. What we do know: our CA halibut is fresh, local, and a prime example of the wild bounty of the Pacific. 

Happy cooking!


  • Oil of your choice (We recommend one with a high smoking point like grapeseed, peanut oil or avocado oil) 
  • Butter
  • Halibut
  • Salt (to taste)
  • Pepper (to taste)

Step-By-Step Photos

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Oil your pan. Toss in a cheeky knob of butter if you wanna be like us :). Trust! The flavor from the butter is top-notch. 

Pat your halibut dry and keep the skin on. We’re going to fry the skin so it becomes crispy and full of flavor.

Salt and pepper your filet on both sides. 

Bring your filet right into the pan with the skin facing up. Make sure you hear a sizzle!

Flip the filet after a few minutes. It should be golden brown on both sides with crispy edges.

Serve with a salad and rice, or maybe even pasta!


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