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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.


Rate or Review


  • 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.

  • Kaye55 | 01/17/2014

    This recipe for halibut was easy to make and delicious.I loved the bread crumbs on top of the fish and the green parsley that topped it. I will definitely make this recipe again.

  • starchgirl | 09/09/2013

    Excellent, simple, quick, perfect fish dish. The simple sauce enhanced the fish with a wonderful fresh flavor. I wondered if I should have transferred the pan to the oven after browning the first side, but the fish was perfect cooked per the recipe.

  • User avater
    Pielove | 05/01/2013

    I'd never heard of this sauce before, but how can you really go wrong with garlic, lemon, parsley and oregano? The mild halibut was a great foil for the sauce. What really surprised me was how much my daughter, who usually hates little green bits, liked the sauce-- she was practically lapping it up! All this and an easy recipe too-- definitely a keeper!

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