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Pan-Seared Halibut with Spicy Mint-Lemon Sauce

4 Servings

25 minutes

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This simple technique for cooking fish starts by searing the fillets, then flips them and lets them finish cooking off the burner in the pan's residual heat. Lean, mild-tasting halibut is a blank canvas for a sauce inspired by Georgian green adjika, a garlicky chili-herb condiment. The freshness of the mint and lemon and the fruitiness of the olive oil give the dish richness without overwhelming the halibut's delicate flavor.




Don't fuss with the halibut fillets once they're in the skillet. Allow them to cook undisturbed so they develop a deep, golden-brown crust. And while the fillets finish cooking in the residual heat, keep the pan covered for at least a full 2 minutes to prevent loss of heat.

25 minutes


  • 4

    cups lightly packed fresh mint

  • 4

    serrano chilies, stemmed, seeded and quartered


Larry P.
June 21, 2022
Sauce too Salty
I think this would have been a lovely addition to halibut except it was way too salty for our taste. I would start with maybe a teaspoon and then taste the sauce and add more if desired.
Jay D.

This was a bust for me. First, my fish didn’t brown, so that was a bummer. I don’t know what I did wrong, but the fish released a lot of moisture, so it never browned. Second, the sauce on top was way too salty. I would definitely put 1 teaspoon in, not one tablespoon, as indicated in the instructions. Also, it’s really spicy. I like spicy, but my family couldn’t eat it. I get serranos can be different levels of hot, and mine must have been really hot. I’d cut back to two peppers instead of four. All in all, pretty disappointing.

Kristina R.

Completely agree. So salty that it was inedible! My fish browned, heat was fine, but the salt was horrid!

Kristina R.

Regarding my previous comment, I use McCormick kosher salt. Imagine if I had used Mortons!

Lynn C.

This recipe was developed with Diamond Crystal kosher salt. If you are using any other brand of kosher salt or table salt you will want to decrease the salt amount to about half - in this case, 1 1/2 teaspoons - of salt.

The Milk Street Team

Ronny E.

I did not make the sauce but used this recipe to cook halibut. It was wonderful! A recipe is just a guide and one needs to adjust to their stove, ingredients, tastes, etc. I cooked my rather thick piece of halibut for 10 minutes on one side, and then two off heat with a lid. It was perfect.

Michelle M.

Do NOT cook for as long as they say! The sauce is great, but the cooking time is excessive for good quality halibut on a gas range. We will definitely make it again and shorten the cooking time.