Gordon Ramsay’s Pan-Seared Halibut is a restaurant-quality dish featuring a crispy golden crust and a tender, flaky interior. This simple yet elegant recipe highlights the natural flavors of halibut, enhanced with butter, garlic, fresh herbs, and a splash of lemon.

What is Gordon Ramsay Pan-Seared Halibut?

Gordon Ramsay’s Pan-Seared Halibut is a quick and elegant seafood dish where fresh halibut fillets are seared in a hot pan to develop a beautiful golden-brown crust while keeping the inside moist and flaky. Finished with butter, garlic, and herbs, this dish is simple yet full of flavor and perfect for a weeknight dinner or special occasion.

Other Gordon Ramsay Recipes

Why You’ll Love Gordon Ramsay’s Pan-Seared Halibut

Crispy, golden crust – Achieved by high-heat searing in a pan.

Tender, flaky fish – Cooked just right for a moist, juicy texture.
Quick and easy – Ready in under 15 minutes with minimal ingredients.
Light yet flavorful – A healthy dish packed with protein and omega-3s.

Pairs well with any side – Can be served with vegetables, rice, or creamy sauces.

Ingredients Needed for Gordon Ramsay Pan-Seared Halibut

2 halibut fillets (6 oz each, skin-on or skinless)
1 tbsp olive oil

1 tbsp unsalted butter
1 clove garlic, minced
1 sprig fresh thyme or rosemary

½ tsp salt
½ tsp black pepper
½ tsp paprika (optional, for color)

1 tbsp fresh lemon juice

Step-by-Step Instructions to Make Gordon Ramsay Pan-Seared Halibut

Prepare the Halibut:

Pat the halibut dry – Use paper towels to remove excess moisture for better searing.
Season well – Sprinkle both sides of the fish with salt, black pepper, and paprika.

Sear the Halibut:

Heat the pan – Place a non-stick or stainless steel skillet over medium-high heat and add olive oil.
Place halibut in the pan – Carefully add the fillets and press down gently for 30 seconds to ensure even contact.
Sear without moving – Let the halibut cook for 3-4 minutes until a golden crust forms.

Flip and finish cooking – Turn the fillet and cook for 2-3 more minutes until opaque in the center.

Add Butter & Aromatics:

Melt butter and add garlic – Toss in butter, garlic, and thyme, basting the fish for extra flavor.
Squeeze lemon juice – Just before removing, add a splash of lemon juice for brightness.

Serve Immediately:

Plate and enjoy – Serve with your favorite sides and garnish with extra herbs.

Best Sides to Serve with Gordon Ramsay Pan-Seared Halibut

Garlic butter asparagus – A fresh, green contrast.
Lemon herb rice – Light and fluffy with citrus notes.

Crispy roasted potatoes – A crunchy, hearty pairing.
Steamed broccoli – A healthy and vibrant addition.
Avocado salad – Creamy and refreshing.

Pro Tips for the Best Gordon Ramsay Pan-Seared Halibut

Use fresh halibut for the best texture – Avoid frozen fish if possible.
Ensure the pan is hot before adding fish – This helps create a perfect crust.
Don’t move the fish while searing – Let it naturally release for even browning.

Baste with butter for extra flavor – Enhances the richness and crispiness.
Use a meat thermometer – Halibut is done when it reaches 130-135°F (54-57°C).

Creative Variations of Gordon Ramsay’s Pan-Seared Halibut

Make it spicy – Add red pepper flakes or cayenne for heat.

Try a miso glaze – Brush with miso, honey, and soy sauce for an umami boost.
Use herb butter – Mix garlic, lemon, and parsley butter for extra richness.
Make it citrusy – Swap lemon for orange zest and juice for a sweet tang.

Pair with a yogurt sauce – A side of garlic-dill yogurt sauce adds freshness.

Storage and Reheating Tips for Gordon Ramsay Pan-Seared Halibut

Store in an airtight container – Keep in the fridge for up to 2 days.
Reheat in a pan for best results – Warm over low heat to maintain crispiness.

Avoid microwaving – It can make the fish rubbery.
Freeze raw, not cooked – Halibut freezes well before cooking but loses texture after.

FAQs

How do you get a crispy crust on pan-seared halibut?

To achieve a crispy crust, pat the halibut dry before seasoning and place it in a hot pan with oil. Press it down for 30 seconds to ensure even contact, and don’t move it until a golden crust forms.

How do you know when halibut is fully cooked?

Halibut is done when it reaches an internal temperature of 130-135°F (54-57°C) and flakes easily with a fork. The flesh should appear opaque but still moist.

Why does my halibut stick to the pan?

Halibut sticks if the pan isn’t hot enough or if there’s too much moisture on the fish. Always preheat the pan properly and pat the fillet dry before cooking.

Can I use frozen halibut for this recipe?

Yes, but ensure the frozen halibut is completely thawed and patted dry before cooking. Excess moisture from freezing can prevent a crispy sear.

Final Thoughts

Gordon Ramsay’s Pan-Seared Halibut is an easy yet elegant seafood dish, featuring a crispy, golden crust and flaky, tender fish. With simple ingredients and a quick pan-searing technique, this dish delivers restaurant-quality results in minutes. Try it today and enjoy perfectly cooked halibut with the perfect crunch!