Composition / ingredients
Step-by-step cooking
Step 1:
How to fry halibut fillets in a frying pan? First of all, prepare everything you need according to the list. Remove the fillets from the freezer and leave at room temperature until completely thawed.
Step 2:
Dry the halibut with paper napkins.
Step 3:
Prepare the products for refueling. You can use any fresh aromatic herbs. It can be: basil, oregano, parsley, thyme and others. I used a few sprigs of thyme, a little chili pepper, a mixture of dried ground peppers and a pinch of salt.
Step 4:
Squeeze the juice of half a lemon into a deep small bowl, add the chopped herbs, spices and mix everything well.
Step 5:
Heat vegetable oil in a frying pan with a thick bottom. Send the halibut fillets to fry. Cook on a flame above average until a golden appetizing crust appears. Then gently using a spatula, turn the fillet to the other side and bring it to readiness. The cooking time of the fish depends primarily on the size and thickness of the pieces. It took me about 2-3 minutes on each side.
Step 6:
Fillet is very tender and soft, and therefore, when turning over, act very carefully, otherwise the fish will fall apart into pieces. Put the finished fillet on a wide plate, put 0.25 tsp of butter on each piece of fish and add salt to taste.
Step 7:
Wait for the butter to melt. Pour the dressing evenly over each piece (for convenience, you can use a silicone brush). Serve until the fish is cold!
Halibut sea fish, belonging to the flounder family, like all seafood, is very useful. This fish contains a large amount of phosphorus, potassium, magnesium, selenium and various acids, including Omega 3.
Cooking halibut is very simple, and the result is excellent!
Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled halibut - 216 kcal/100g
- Halibut fresh - 102 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground pepper mixture - 255 kcal/100g
