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Pan-Seared Halibut with Salmoriglio

Scott Phillips

Servings: 4

Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the fridge.


  • 2 medium cloves garlic, mashed to a paste with a pinch of salt
  • 1 large lemon, finely grated to yield 2 tsp. zest and squeezed to yield 3 Tbs. juice
  • 3 Tbs. finely chopped fresh parsley
  • 1 Tbs. finely chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 4 6-oz. skinless halibut fillets (about 1 inch thick)

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 270
  • Fat (g): 31
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 55
  • Sodium (mg): 370
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 36


  • In a small bowl, combine the garlic paste, lemon juice and zest, parsley, oregano, 1/2 tsp. salt, and a couple of grinds of pepper. Slowly add 6 Tbs. of the oil in a thin stream, whisking constantly until blended.
  • Pat the fish dry and season with 1/2 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden-brown, 2 minutes. Flip, then reduce the heat to medium. Continue to cook until the fish is just opaque in the center (use a paring knife to check), 4 to 5 minutes total. Serve with the sauce.


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Reviews (5 reviews)

  • BarbaraJoScott | 09/23/2018

    Excellent recipe. I normally blacken halibut, but this recipe was light and flavorful. I soaked the halibut in orange juice and zest all day, and that flavor boost added another layer of complexity to the recipe. I also used fresh chopped fresh rosemary and chopped roasted garlic in the sauce, as raw garlic causes heartburn in my family. For the tomatoes, I bought pearl mozzarella and chopped fresh basil to sprinkle on top...cue Ortalli balsamic vinegar and California olive oil. So good.

  • MANELSON | 03/17/2018

    Kaye55, I don't see breadcrumbs in the recipe or the photograph. I would like to view the recipe that you thought so highly of though.

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