Seared Halibut with Lemon-Herb Emulsion and High-Phenolic Olive Oil
Pan-seared halibut finished with a delicate lemon-herb emulsion and The Governor Unfiltered Olive Oil, showcasing the oil's peppery complexity and health-protective polyphenols.
This elegant preparation honors the Mediterranean tradition of allowing exceptional ingredients to speak for themselves. Wild-caught halibut is seared to golden perfection, then dressed with a warm emulsion of fresh lemon, herbs, and The Governor Unfiltered Olive Oil from Corfu. The oil's high phenolic content and robust, peppery finish complement the fish's delicate sweetness, while its unfiltered character adds depth and a distinctive green olive aroma. Serve this dish when you want to celebrate premium ingredients with minimal intervention.
Method
-
1
Prepare the halibut
Remove halibut fillets from refrigeration 15 minutes before cooking to bring to room temperature. Pat each fillet thoroughly dry with paper towels, ensuring no surface moisture remains. Season both sides evenly with 1.5 teaspoons fine sea salt and 0.5 teaspoon freshly ground black pepper. Set aside on a clean plate.
5 minutes -
2
Prepare the lemon-herb emulsion base
In a small saucepan, combine 3 tablespoons strained fresh lemon juice and 1 finely minced garlic clove. Warm over low heat for 2 minutes, stirring occasionally, until the garlic becomes fragrant but does not brown. Remove from heat and let cool for 1 minute. Add 2 tablespoons finely chopped fresh dill, 2 tablespoons finely chopped fresh parsley, and 0.25 teaspoon fine sea salt. Stir to combine.
4 minutes -
3
Sear the halibut
Heat a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes. Add 2 tablespoons neutral cooking oil and swirl to coat the pan evenly. When the oil shimmers and is nearly smoking (approximately 375°F), carefully place the halibut fillets presentation-side down in the skillet, leaving space between each piece. Do not move the fillets. Sear for 4 minutes without disturbing, until a golden-brown crust forms. Using a thin metal spatula, gently flip each fillet. Reduce heat to medium and cook for an additional 3-4 minutes, until the internal temperature reaches 130-135°F on an instant-read thermometer and the flesh is opaque and flakes easily. Transfer fillets to a warm serving platter or individual plates.
8 minutes -
4
Complete the emulsion and dress the fish
Return the saucepan with the lemon-herb mixture to low heat for 30 seconds to warm gently to approximately 110-120°F. Remove from heat. While whisking constantly, slowly drizzle in 4 tablespoons of The Governor Unfiltered Olive Oil in a thin, steady stream until the mixture emulsifies into a cohesive, slightly thickened sauce. Taste and adjust seasoning if needed. Immediately spoon the warm emulsion evenly over each halibut fillet. Drizzle the remaining 2 tablespoons of The Governor Unfiltered Olive Oil directly over the fish and around the plate, allowing the oil's peppery, herbaceous character to shine. If using, scatter rinsed capers over the top and garnish each plate with a lemon wedge and a sprig of fresh dill. Serve immediately.
3 minutes
Serving note
Pat the halibut completely dry before searing to achieve proper caramelization. The Governor's peppery finish intensifies when warmed slightly; add it off heat to preserve its polyphenol content. If halibut is unavailable, substitute with cod, sea bass, or swordfish of similar thickness. For a more pronounced herbaceous note, increase the fresh dill to 3 tablespoons. The emulsion should be warm but not hot when drizzled over the fish—aim for 110-120°F to protect the oil's delicate compounds.
Allergen note
Contains fish (halibut). Verify that all pantry ingredients, including capers and any added salt, meet specific allergen requirements for your needs. This recipe is naturally free from gluten and dairy based on the ingredients listed.
Shop this recipe
The Governor Unfiltered Olive Oil Premium Edition – High-Phenolic Corfu EVOO
6 tablespoons
Currently unavailable