Simply Heathy Halibut | The Little Shop of Olive Oils

Simply Heathy Halibut

Liza MacLeod2 comments


  • 1 1/2 pounds halibut fillet (without the skin)
  • Pinch of  Himalayan Sea Salt
  • Ground pepper (fresh)
  • 2 tablespoons of flour
  • 3 tablespoons of  Extra Virgin Olive Oil
  • 1/2 a lemon


  1. Season the halibut with the Himalayan Sea Salt and freshly ground pepper then lightly coat the fish in flour. 
  2. Heat the olive oil on medium-high heat in a large non-stick skillet. 
  3. Place the halibut into the hot skillet but do not crowd it. 
  4. Cook one side of the halibut for 4 to 5 minutes, creating a brown crust on the outside. Flip the fish and allow it to cook for another 4 or 5 minutes. Be sure not to move or stir the fish too much. 
  5. Remove to plate and drizzle with the lemon juice. Serve immediately. 


Tracey Wilkinson
Tracey Wilkinson
Thanks Diane!
Diane Alexander
Diane Alexander
I brush fish with Wild Dill olive oil. BTW almost out, will be at Franklin shop tomorrow.

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