Delicious Pan Fried Halibut (Finally) With Steamed Peas And Carrots

So my girls are off for their annual visit to Sint Maarten/Saint Marten in the Caribbean for two weeks and it’s the (now four) dogs and I holding down the fort.  One of the things I like to do when they are gone is eat the things that Bev isn’t a fan of and this meal fits in that category.  Except for fried crappie in lemon butter caper sauce they want their white fish battered and deep fried so I’ll be having it baked and pan cooked.  Seafood loving Cindy will be back home for the second week that Bev and Pat are gone so the fish-a-thon will continue.

I’ve never cooked halibut that I liked as I always have over cooked it but after some web research, I discovered the following cooking method and I used a different method for the peas and carrots as well.

Pan Fried Halibut With Steamed Peas And Carrots 

Meal Ingredients:

2 cups carrots, diced

2 cups frozen peas

1 halibut piece, 6 oz.

Salt

Lemon pepper seasoning

Oil

Directions:

Bring water to boil in a sauce pan fitted with a steamer basket.

Dice the carrots to desired size.

Add carrots to the basket and cover the pot with a lid.

When carrots are nearly done, add the peas and recover the pan.

When peas are tender remove the basket and dump the water.

Add 4 tbsp of salted butter and pepper to the pan over low heat, return the peas and carrots, and cover.

Cook until butter is melted and stir to coat everything.

Taste and adjust seasonings.

Meanwhile, heat a stainless steel or cast iron pan over med-high heat and add the oil.

Season the room temperature halibut with salt and lemon pepper.

When the oil is shimmering, add the halibut and cook for 2 minutes.

Flip and cook for 90 seconds.

Remove from the pan, plate fish and veggies, and enjoy.

After getting up at 4:30am to catch an early flight, Bev called me at 6:30pm to say good night – it had been a long day.  I got up at the same time but without the stress of flying, I didn’t hit-the-hay until 9:07pm.

The Verdict:

The buttered peas and carrots were just as expected and the halibut was nearly perfect.  It was moist and tender and just right on the thinner end but the thicker end could have used another 30 seconds on the first side (I adjusted the above recipe to reflect this).  Now I'm looking forward to my next halibut.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

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