top of page



A simple pan seared halibut recipe with a fragrant and simple gremolata sauce.


  • 1 pound of halibut cut into 4–5 oz portions

  • juice of 1/2 a lemon

  • zest of a lemon

  • 1/2 a bunch parsley finely chopped

  • 1 shallot (finely chopped)

  • red pepper flakes

  • coconut oil for searing and sauteeing


  1. Season the fish with with salt, pepper and a few drizzles of lemon juice.

  2. Heat a few tbsp of coconut oil in a heavy bottomed pan.

  3. Place the fish into the pan and let it sear for 4-5 minutes until it lifts up easily and is gorgeous and brown.

  4. Cook on the second side for 4 minutes and remove.

  5. While the fish cooks, add about 1 tbsp coconut oil to another pan over medium heat. Add in chilli flakes, shallots and garlic and let them sweat for 2 minutes.

  6. Add parsley, lemon zest and remaining lemon juice.

  7. Allow to cook for 2 minutes. Remove from heat and top fish with the gremolata.

  8. Serve immediately.

  9. The gremolata is just a fancy way of saying an herb topping. I quickly sweated a shallot in some coconut oil, added loads of chopped parsley, garlic, lemon zest and my secret ingredient for this gremolata: red chilli flakes. They give this mellow flavoured fish a nice kick and introduce an entire new flavour profile to the dish. I let it sweat for 2 minutes more. Then I generously applied it to the top of the fish and dinner was served.

Recipe and Image from

212 views0 comments

Recent Posts

See All


bottom of page