This Lemon Basil Halibut fish comes together in under 15 minutes which makes it ideal for a quick weeknight dinner. I tend to overindulge on the weekend and prefer eating lighter fares during the week. This dish is great since it’s quick, easy, and light! If you don’t have halibut on hand you can substitute with other white fish. The sauce is pretty versatile so it can work on just about all fish.
SIMILAR FISH OPTIONS
Halibut is an oily white fish. If you can’t find halibut; fluke, flounder, or turbot are good substitutions. For halibut steaks, cod or striped bass can also work.
HOW TO COOK FISH
Just like meat you don’t want to over cook fish. Otherwise it will be dry which imparts the flavor. The ideal inner temperature of a well cooked fish is 130 to 135°F. You will have a firm-but-flaky fish. The center will be opaque, but not glossy or pink. If you prefer it a bit more rare, shoot for 125°F.
BUYING SUSTAINABLE FISH
Wild-caught Atlantic and Cortez (Mexico) halibut are so depleted from overfishing, they are on the “avoid” list.
On the other hand, U.S. wild-caught Pacific halibut is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
OTHER RECIPE IDEAS
Looking for another basil option? Try out my Spinach Basil Pumpkin Seed Pesto. You can make it in advance and freeze it. For an easy dinner, you just have to pop a frozen cube out and put in on your fish. Cook it in a pan or in the oven and you’ll have dinner in no time!
VARIETIES OF BASIL
There is a wide variety of basil. It’s estimated that there are 50-150 species! Though not all of those can be eaten or cooked with.
- Sweet Basil: The most widely grown and popular basil. It is very popular in pestos, salads, and marinades. Has a licorice-clove flavor and has been known to repel mosquitos!
- Purple Basil: Has a deep burgundy color and a much stronger taste close to cloves. Works well steeped in vinegar or oil.
- Thai Sweet Basil: Has smaller dark pointed leaves and an anise-licorice flavor. It is commonly used in Thai and Southeast Asian dishes.
- Cinnamon Basil: Has a cinnamon-like flavor and scent. Commonly served with legumes or spicy, stir-fried vegetables. It is sometimes used medicinally as it may be good for constipation, headaches, and coughs.
- Lemon Basil: Smells and taste like lemon! Works really well in fish, marinades, grilled vegetables and poultry.
- Lettuce Basil: Has large, floppy, and wrinkled soft leaves with a licorice-like flavor. Works well in salads or tossed with tomatoes and olive oil.
A great way to keep your herbs fresh is to put them in a fresh herb keeper. They will last way longer!
Lemon Basil Halibut
Ingredients
- 4 Halibut Steaks or other white fish
- 2 tbsp chopped fresh basil
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1-2 minced garlic cloves
- 2 tsp drained capers
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper not AIP
Instructions
- In a small bowl mix together the lemon juice, olive oil, capers, basil, garlic, lemon zest, sea salt, and black pepper.
- Heat pan until sizzling hot. Splash a bit of water on it to test the temperature. When it immediately evaporates the pan is ready.
- Add about 1 tsp olive oil to the pan. Sear the halibut or other white fish for 9 o seconds per side.
- Reduce the heat to medium and cook for an additional 2-3 minutes per side until it becomes a bit flaky.
- When halibut is cooked transfer to plate and drizzle with the lemon basil sauce.
SHOP PRODUCTS AND INGREDIENTS
