Frozen Greenland Halibut Fillet Skin-On

Halibut is a very versatile fish that has a mild, sweet taste that goes well with bold flavors.

Product Features: Fillet

Size:300g (60g x 5pcs)

Storage: -18°C degrees

Origin: Greenland

French Name: Flétan du Groenland (Reinhardtius hippoglossoides)

Packing: vacuum pack

95.00 $


                                                                                       SIMPLE PAN SEARED ALASKA HALIBUT

                                                                                                                                                             Prep: 20 mins

                                                                                                                                                             Cook: 15 mins

                                                                                                                                                               Serve: 3-4


                                                                                  3 cloves garlic, minced                                                                           juice from 1 large lemon

                                                                                  1/2 cup dry white wine, such as pinot grigio                                        1/4 cup extra virgin olive oil, plus 1 tbsp for the pan

                                                                                  sea salt and black pepper, to taste                                                       1 lb Alaska halibut

                                                                                  1 tbsp butter*                                                                                           lemon slices, for serving


  1. In a large, shallow dish, combine garlic, lemon juice, wine, and olive oil.
  2. Use a sharp knife to cut halibut into 4 portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for 20-30 minutes.
  3. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.
  4. Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.
  5. Flip the fish and cook on the other side until cooked through.
  6. Add butter to the pan and let it melt, then spoon it over the top of the fish.
  7. Serve halibut with lemon slices.