Gordon Ramsay Pan Seared Halibut Recipe

Eating out in a fancy restaurant makes any occasion special. Exquisite comfort food, excellent music, and perfect company are what you need for an ultimate experience. But what if we tell you little effort is required to replicate the same at home?

Gordon Ramsay’s Pan-seared Halibut recipe gives the fish a crispy sear flavor on the outside and leaves a pleasant and flakey inside. This dish is an excellent alternative to grilled salmon and is just as fancy.

If you’ve never tried halibut fish before, it is the perfect chance to try it since we’ve got an ideal pan-seared Halibut recipe from Chef Ramsay.

How to Make Pan Seared Halibut Gordon Ramsay

The first question that usually arises when people first want to try any of the halibut recipes is how does the halibut taste?

Halibut is a firm white fish with a mild flavor. So it is a perfect light and fresh option for those who want to add fish to their diet. Besides, it cooks relatively fast and will take only about 35 minutes of your time to cook, along with the sauce and mashed potatoes!

But that’s not it; the rest of the recipe’s ingredients will make your Halibut taste incredible.

Ingredients:

(4 servings)

For the Halibut:

• 4 oz halibut fillet
• 4 oz extra virgin olive oil
• 4 tbsp cubed butter
• 2 ea garlic cloves
• 1/2 bu thyme
• 4 Ea poached egg
• 4 oz crispy potato hay

For tartar-style potatoes:

• 12 oz mashed potato
• 4 oz sour cream
• 2 tbsp cornichons
• 2 tbsp shallots
• 2 tbsp capers
• 1 tbsp parsley
• Lemon zest to taste

For the sauce:

• 1 tbsp fresh lemon juice
• 1tbsp white dry wine
• 1 ea shallot
• 1 ½ stick of cold butter
• ½ bu chives
• Salt and pepper to taste

Instructions

Pan-seared Halibut looks fancy and could pass for a fancy meal out, no doubt. But it is surprisingly easy to cook. So, don’t hesitate to cook Halibut at home and try it over salmon.

It has a light and excellent texture similar to steak with butter but lighter and provides a nutritious, gluten-free, and satisfying meal. Besides, fresh seasonal flavors make it irresistible.

You won’t want to cook any other fish once you try this amazing Pan Seared Halibut Gordon Ramsay recipe.

Ready?

Step 1:

Sear fish fillets. Season halibut with salt and pepper. Preheat a non-stick pan over medium-high heat with olive oil, and sear halibut until golden brown. It takes about 4-5 minutes on each side. Then take it off the heat and set it aside.

Step 2:

Fold the ingredients for the tartar-style sauce into puree and season to taste.

Step 3:

Now it’s time for the sauce. Mix the lemon juice, white wine, and minced shallot in a small saucepan over medium-low heat. Bring to a slow boil and turn the heat to low.

Step 4:

Once you remove the saucepan from the heat, beat 1 stick of butter with a whisk and repeat with another stick.

Once the 2 sticks of cold butter turn into a paste, place the saucepan back on low heat and whisk the remaining butter (one stick at a time). Make sure the sauce emulsifies and doesn’t break down.

Step 5:

Take the sauce off the heat and mix in salt and pepper. Then fold in cliches as garnish. Your Pan-seared Halibut from Gordon Ramsay is ready.

Fancy and delicious.

Ingredient Substitution

This Halibut recipe is not one of the most cost-effective fish recipes since it calls for ingredients some of you don’t have on hand.

While you have to keep all the ingredients required for searing halibut, you can experiment with the ones needed for the sauce and the puree.

1. Zucchini or cucumber

To achieve the homemade version of cornichons, you can cut a cucumber into long chunky slices and allow them to soak in a bowl with salt and vinegar.

The same goes for the zucchini. It will also offer a flavor similar to cornichon but denser and less moist than cucumbers.

2. Green olives

No capers on hand? No worries, green olives are a great substitute. They are salty, acidic, savory, and easy to find at any store. Just cut them to a caper-like size to hide the swap, and you are good to go.

Alternatively, you can go for black olives, but they have a less caper-like bitterness. Substitute one olive for every two capers.

3. White wine vinegar

If you are looking for a non-alcohol substitute for the wine, use white wine vinegar instead. Since this is made from white wine, it will have the same flavors but might be a little acidic. So dilute white wine vinegar with water in a 1:1 ratio.

What to Serve with Pan-Seared Halibut Gordon Ramsay

The simple Pan Seared Halibut with lemony sauce is full of fresh flavors, which call for something not less fancy on the side in case you don’t want to make mashed potatoes.

Green beans

Green beans are probably the first and the best side dish you can ever serve with pan-seared Halibut. One of the most significant benefits is it is super easy to make. Give yourself at least 5 minutes, and you’re good to go.

Roast the beans with butter rather than oil and some fresh chopped garlic for a few minutes. The simple yet complex flavors of the green beans will amplify those of the tender Halibut.

Spicy lemon rice

In most cases, rice is a great dish to serve on the side of the fish. But sweet and light Halibut calls for something more complex with a bit of extra aroma—That’s when spicy lemon rice takes the stage.

It provides a plethora of flavors and spices since the main ingredient here is not rice but curry and lemon. The result is tangy and delicious, especially if you cook the rice in a cast iron pan to get it crunchy. If you’re not a fan of curry, go for simple mild lime rice instead.

How to Reheat Pan-Seared Halibut Gordon Ramsay

The main problem with reheating fish is usually the fish becoming jelly-like and dry. But that’s not the case with Halibut. It reheats surprisingly well, retaining moisture and flavors.

You have to know how to reheat it the right way.

Reheat Pan Seared Halibut Gordon Ramsay in an Oven

Dry fish is the last you need when reheating it. So the best option to reheat Halibut is an oven. Just add a splash of water into the baking dish to help retain the moisture and reheat on low heat for a few minutes, 6-7 to be exact.

Reheat Pan-Seared Halibut Gordon Ramsay in a Microwave

If you decide to reheat your pan-seared Halibut in a microwave, note that it will likely release a smell. But if it is the best option, cover the dish with a damp paper towel or splash some water in the dish and cover it with the microwave-safe dish to keep the moisture in.

How to Store Pan Seared Halibut Gordon Ramsay

If you have some Gordon Ramsay Halibut left, eating it on day one or three days within cooking tops is always best. If the fish develops a sour smell, slimy texture, or dull color, it’s time to throw it away.

Store Pan Seared Halibut Gordon Ramsay in the Fridge

To maximize the shelf life of your Halibut, you have to refrigerate it in a shallow airtight container or tightly wrapped in heavy-duty aluminum foil. It will keep the flavors of the Halibut from loosening for about 3-4- days.

Store Pan Seared Halibut Gordon Ramsay in the Freezer

If you’re not sure, you can finish the meal within 3-4 days, store it in the freezer in a heavy-duty freezer bag, or wrap it in aluminum foil as in the fridge case. You can keep Halibut for about 2-3 months.