Gordon Ramsay’s Pan Roasted Halibut with Lemon Beurre Blanc and Tartar Potato Puree

This recipe is for making Gordon Ramsay’s Pan Roasted Halibut, a delicious and flavorful dish perfect for a special dinner or occasion. With simple ingredients and easy steps, this recipe will guide you through making a perfectly cooked and seasoned halibut dish that will impress your guests or loved ones.

So, are you curious about what Halibut fish taste like? Pan roasting is unquestionably my favorite way of cooking fish. This pan-seared halibut recipe gives the fish a crispy sear flavor on the outside while leaving the inside nice and flakey. Halibut is always great for a light, fresh summertime meal. I’m sure you will enjoy it, as our dinner guests always do. (Try all these recipes Gordon Ramsay’s Fish Recipes: A Collection of Delicious and Flavorful Seafood Dishes)

Equipment Needed to Make Gordon Ramsay Pan Roasted Halibut

The equipment needed for making Gordon Ramsay’s Pan Roasted Halibut with cream sauce serves a specific purpose in the cooking process.

1. Large ovenproof skillet: This is needed to cook the halibut fillets on the stove and in the oven.
2. Spoon: A spoon is needed to baste the halibut fillets with melted butter, garlic, and thyme during cooking.
3. Oven: Preheated to 375°F

Overall, having the right equipment is important for achieving the desired outcome of a perfectly cooked and flavorful dish.

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set, All-Clad Tri-Ply Stainless Steel Cookware or HexClad 13 Piece Hybrid; all are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan, All-Clad and Hexclad on Amazon.

How Do You Make Halibut Crispy Sear?

To make halibut crispy sear, heat oil in a pan until it’s hot but not smoking. Season the halibut with salt and pepper and add it to the pan, skin-side down. Cook for 3-4 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until the fish is cooked.

Should You Soak Halibut Before Cooking?

You don’t have to soak halibut before cooking, but it can be helpful sometimes. If you soak the fish in a brine solution, it can keep it from getting dry and give it a better taste. However, if you’re using fresh halibut and cooking it right away, you might not need to soak it. It’s up to you and the recipe you’re following.

How Do You Cook Halibut So It’s Not Tough?

To prevent tough halibut, cook it over medium heat for a short time, approximately 3-4 minutes per side, until it turns golden brown. Overcooking can cause it to dry out and become tough. Marinating it before cooking or adding sauce afterward can also improve its flavor.

How to Make Gordon Ramsay Pan Roasted Halibut

To make pan seared halibut with skin, you will need halibut fillets, salt, pepper, olive oil, butter, garlic, thyme, lemon juice, and parsley. Firstly, season the halibut with salt and pepper, heat olive oil in a skillet and cook the fish for 4-5 minutes.

Turn the fish and add butter, garlic, and thyme to the skillet. Baste the fish with the melted butter and transfer the skillet to the oven to roast for 5-7 minutes. Squeeze lemon juice over the fish and sprinkle with chopped parsley before serving. (Must try Parmesan Crusted Sea Scallops, Sautéed Spinach with Lemon Caper Sauce)

Searing Halibut

1. Preheat a non-stick pan on medium-high heat with olive oil: season salt and pepper halibut. Sear until Halibut gets golden brown, approximately 4-5 minutes on each side.
2. Basted in butter and thyme until crispy brown, Then take off the heat.

Make Tartar Style Mashed Potato

1. Fold ingredients into mashed potatoes, Season to taste.

Make Lemon Beurre Blanc

1. Mix the lemon juice, vermouth or white wine, and shallot in a small saucepan on medium to low heat. Bring to a slow boil and then turn to low heat.
2. Remove the pan from heat and, using a whisk, beat in 1 stick of butter and then another stick. Place back on low heat, and whisk in remaining butter, one stick at a time, ensuring the sauce emulsifies and doesn’t break down once the reduction is tempered with the first 2 pieces of cold butter.
3. Take off the heat, mix in salt and Pepper to taste, and fold in chives as garnish.

Step-by-step guide on how to cook Pan Roasted Halibut with lemon herb Beurre-Blanc. Now gather your equipment, and let’s start cooking. ( Also see Gordon Ramsay’s Lobster Spaghetti Extravaganza: Savor the Finest)