Spicy Pan-Seared Halibut with Chili Garlic Oil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared halibut fillet with crispy edges topped with a spicy chili garlic oil and fresh basil. Buttery, tender fish with punchy, heat-forward flavors. A quick, elegant weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (10-12 oz) halibut steaks or (4) halibut fillets, (steaks pictured here about 1¼-1½-inch thick, totaling ~24 oz)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 Tbsp neutral oil
- 2 Tbsp Chinese chili sauce
- 1 Tbsp sesame oil
- 4 cloves garlic, (peeled and smashed)
- Basil, mint, and/or cilantro, (for serving)
- 1 Thai bird chili, (or other long red pepper, thinly sliced, for serving)
- Lime wedges ()
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 619mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 23mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.