When it comes to elegant yet approachable seafood dishes, Pan Seared Halibut with Arugula-Basil Aioli stands out as a culinary winner. This dish balances the firm, flaky texture of halibut with a vibrant, herbaceous aioli that bursts with fresh greens and bright flavor. Perfect for a dinner party or a special weeknight meal, it’s a recipe that feels gourmet but comes together quickly with simple ingredients.
In this article, we’ll explore why halibut is a great choice for pan searing, the flavor magic behind arugula-basil aioli, and a step-by-step guide to making this dish with presentation and nutrition tips.
Why Halibut?
Halibut is a mild, lean white fish with a dense, firm texture that holds up beautifully to pan searing. Unlike more delicate fish, halibut’s thick fillets develop a perfectly crispy, golden crust while remaining moist and flaky inside. This makes it ideal for a quick-cooking technique like pan searing, which locks in flavor without drying the fish out.
Moreover, halibut’s subtle sweetness pairs perfectly with fresh, herb-forward sauces like the arugula-basil aioli, which adds a peppery, slightly spicy twist to each bite.
The Star of the Sauce: Arugula-Basil Aioli
Aioli is traditionally a garlic mayonnaise, but this version elevates the classic by blending in peppery arugula and sweet, aromatic basil. The result is a creamy, green-hued sauce that brightens the dish and adds layers of fresh herbal complexity. It’s also incredibly versatile—great as a dip, spread, or drizzle over fish, vegetables, or sandwiches.
Ingredients You’ll Need
For the Halibut:
- 4 halibut fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon, cut into wedges (for serving)
For the Arugula-Basil Aioli:
- 1 cup fresh arugula leaves
- ½ cup fresh basil leaves
- 1 garlic clove
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ¾ cup olive oil
- Salt and pepper, to taste
Prep Time & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: Approximately 25 minutes
- Servings: 4
Instructions
1. Prepare the Aioli:
In a food processor or blender, combine arugula, basil, garlic, egg yolk, Dijon mustard, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture emulsifies and thickens into a smooth, creamy sauce. Season with salt and pepper to taste. Refrigerate until ready to serve.
2. Season the Halibut:
Pat the halibut fillets dry with paper towels. Season generously with salt and pepper on both sides.
3. Heat the Pan:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets. Cook without moving for about 4–5 minutes until the edges are golden and crispy.
4. Flip and Finish:
Carefully flip the fillets and add the butter to the pan. Spoon the melted butter over the fish as it cooks for another 4–5 minutes, until the fish is opaque and flakes easily with a fork.
5. Serve:
Plate the halibut fillets and spoon the arugula-basil aioli generously over the top or serve on the side. Garnish with lemon wedges for squeezing.
Presentation Tips
- Serve halibut on a clean, white plate to highlight the golden crust and vibrant green aioli.
- Garnish with fresh basil leaves or a small handful of arugula for extra color.
- Pair the dish with light sides such as roasted asparagus, sautéed green beans, or a fresh quinoa salad.
- For an extra touch of elegance, drizzle a little extra virgin olive oil around the plate and add a lemon wedge.
Nutritional Information (Per Serving)
Approximate values for one fillet with aioli:
- Calories: 420
- Protein: 38g
- Fat: 28g
- Carbohydrates: 2g
- Fiber: 1g
- Sodium: 280mg
This dish is rich in protein and healthy fats, making it both satisfying and nutritious.
Why You Should Try This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Elegant Flavor: The fresh herbs and creamy aioli elevate a simple fish fillet into a restaurant-worthy dish.
- Healthy and Balanced: High in protein and heart-healthy fats, yet light and fresh.
- Versatile: The aioli pairs well with many other dishes, from grilled chicken to roasted veggies.
Variations and Tips
- Swap the Fish: If halibut isn’t available, thick cod or sea bass fillets work well with the same technique.
- Make It Vegan: Substitute the fish for grilled tofu or portobello mushrooms and use vegan mayo to make the aioli.
- Add Heat: Incorporate a pinch of cayenne or red pepper flakes into the aioli for a spicy kick.
- Prep Ahead: The aioli can be made a day in advance to deepen the flavors.
Final Thoughts
Pan Seared Halibut with Arugula-Basil Aioli is a perfect example of how simple ingredients, when paired thoughtfully, can create a spectacular dish. Whether you’re celebrating a special occasion or just craving a fresh, flavorful dinner, this recipe delivers. Its balance of textures and bright herbal notes is sure to impress family, friends, and even yourself.
So, grab some fresh halibut, fire up your stove, and treat yourself to this delicious and elegant meal that’s as nourishing as it is beautiful.