Pan-Seared Halibut with Spinach Purée

This dish doesn’t hide behind heavy creams or sauces. It leans on freshness, precision, and plating that allows the natural color and form of the food to shine.

🐟 For the Halibut:

• 2 halibut fillets (6 oz each) – skinless, boneless

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• Salt and freshly ground black pepper

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🌱 For the Spinach Purée:

• 4 packed cups baby spinach

• 1 small shallot, diced

• ¼ cup vegetable stock or fish stock

• 1 tbsp olive oil

• 1 tbsp heavy cream (optional)

• Salt to taste

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🍋 For Garnish & Finish:

• Zest of ½ lemon

• 1 tbsp olive oil (for finishing drizzle)

• Microgreens or chive tips

Step 1: Cooking Halibut in a Pan with Confidence

Ingredients Used in This Step:

✔ Halibut fillets, olive oil, butter, salt, black pepper

Method:

1️⃣ Remove the halibut fillets from the fridge 20 minutes before cooking. Pat them dry thoroughly. Moisture is the enemy of a clean sear.

2️⃣ Season with salt and freshly ground black pepper on both sides.

3️⃣ Heat a nonstick or stainless steel skillet over medium-high heat. Add the olive oil and wait until it shimmers.

4️⃣ Gently lay the fillets in the pan, presentation side down. Do not move them. After 3–4 minutes, they should release naturally from the pan.

5️⃣ Add the butter, baste the top of each fillet, then flip and cook the other side for 1–2 more minutes.

💡 Let the fish rest for a minute off the heat to finish cooking gently without drying out.

This is a foundational halibut pan seared recipe—the same technique you'd use in any professional kitchen.

Step 2: Making a Silky Spinach Purée for Fish

Ingredients Used in This Step:

✔ Baby spinach, shallot, olive oil, vegetable stock, cream (optional), salt

Method:

1️⃣ In a small saucepan, warm olive oil over low heat. Add the shallot and sweat until translucent—do not brown.

2️⃣ Add the spinach and toss gently until wilted, about 30–45 seconds.

3️⃣ Immediately transfer to a blender. Add the vegetable stock, a pinch of salt, and blend until smooth. If using cream, add it here for extra silkiness.

4️⃣ Taste and adjust salt. For extra finesse, pass through a fine mesh sieve.

💡 Color matters here. Blending while still hot locks in that vibrant green—a detail crucial for aesthetic plating and green sauce food styling.

Step 3: Assembling the Plate Like a Chef

Ingredients Used in This Step:

✔ Halibut, spinach purée, lemon zest, olive oil, microgreens or chives

Plating Technique:

1️⃣ Warm a neutral-toned plate—white or matte stone works best.

2️⃣ Use the back of a spoon to sweep a clean arc of spinach purée across the base of the plate.

3️⃣ Nestle the pan seared halibut slightly off-center, allowing some of the purée to peek through.

4️⃣ Finish with a whisper of lemon zest, a few drops of olive oil, and a sprig of microgreens or a chive tip for structure.

💡 Less is more. Leave negative space on the plate to draw the eye. Precision is part of the experience.

Frequently Asked Questions

Can I use frozen halibut for this dish?

Yes, just make sure it's fully thawed and patted dry. The success of this halibut pan seared recipe relies on a dry surface and even searing.

Why is my purée dull instead of bright green?

It likely overcooked or sat too long before blending. To maintain color for spinach purée for fish, work quickly and blend while hot.

What other pans can I use for this?

You can use a well-seasoned stainless steel skillet or nonstick pan. When cooking halibut in a pan, avoid cast iron unless you’re experienced with heat control.

Can I pair this with a different sauce?

You could—but this base recipe focuses on a clean and elegant halibut with sauce interpretation using pureed greens. It’s subtle, elevated, and leaves room for personal twists later.