Pan Seared Halibut with Herb Emulsion
Pan Seared Halibut with Herb Emulsion
Serves: 2
In This Recipe
- 🍋 Oleavia Lemon Fused Extra Virgin Olive Oil
Ingredients
| Ingredient | Amount |
|---|---|
| Halibut fillets | 2 |
| Oleavia Lemon Extra Virgin Olive Oil | 6 tbsp (divided) |
| Fresh lime juice | 2 tbsp |
| Dijon mustard | 1.5 tbsp |
| Honey | 1 tbsp |
| Parsley, finely chopped | 2 tbsp |
| Chives, finely chopped | 2 tbsp |
| Dill, finely chopped | 2 tbsp |
| Mint, finely chopped | 1 tbsp |
| Lemon zest | For garnish |
| Microgreens | For garnish |
| Salt & freshly ground black pepper | To taste |
Instructions
- Prepare the Emulsion:
- Whisk together 4 tbsp Oleavia Lemon EVOO, lime juice, Dijon mustard, and honey in a mixing bowl until well combined.
- Stir in chopped parsley, chives, dill, and mint. Season with salt and black pepper. Set aside.
- Cook the Halibut:
- Pat halibut fillets dry. Season both sides generously with salt and pepper.
- Heat 2 tbsp Oleavia Lemon EVOO in a large non-stick skillet over medium–high heat until shimmering.
- Carefully add fillets skin-side down (if applicable). Sear for 3–4 minutes until golden and halfway opaque.
- Flip and cook another 2–3 minutes until just cooked through and flaky. Avoid overcooking.
- Assemble and Serve:
- Transfer halibut to warm plates.
- Drizzle the herb emulsion over each fillet.
- Garnish with microgreens and lemon zest.
