As seen served with saffron chorizo rice cakes. We served one 3 ounce piece or serve two per person. Or cut them into 6 ounce servings and serve only one piece.

Also seen in Aug 2012 dinner show served over rice pilaf. We added some curry powder to the marinade as well. See options.

halibut after marinating in lemon and flavors of india spice mix


  • For marinade:

  • 2 Tablespoons fresh chives
  • 6 cloves garlic, paste
  • 1 lemon zest
  • Juice of 1 lemon
  • ¼ cup EVOO
  • 2 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 2 teaspoons Flavors of India (or other curry), optional
  • 4-8 block cut pieces 3 ounces each of fresh Pacific Halibut
  • EVOO for searing
  • Salt, pepper, coriander for seasoning, and a little more curry powder, if using

    Equipment needed: baking sheet and 10-12 inch saute pan


Blend marinade ingredients; add halibut and marinate for 2 hours or up to 24. (Plenty of oil protects the fish from absorbing too much lemon juice) Remove from marinade and clean off any residual ingredients. Season tops with salt, pepper and coriander.

At service, prepare saute pan over medium high heat; add EVOO and let get hot but not smoking. Season halibut with salt and a little more curry powder, if using. Add halibut pieces, season side down, starting at the handle and moving around clockwise in the pan so you know what went in first, second, third, etc. Allow time to sear, crisping that side and finally loosening itself from the bottom of the pan.  When pan is gently moved, the fish will move. When this happens turn off heat, remove fish seared side up to baking sheet, and continue to cook in preheated 400F oven for 3-5 minutes. (always check at earliest time–add more if needed)

Chef Notes: If ready to remove from oven, fish will be firm in center when lightly touched and starting to flake on its natural muscle lines when pinched between your thumb and forefinger.



halibut after marinating in lemon and flavors of india spice mix


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