This halibut recipe brings New Orleans energy to your kitchen. Start with Pacific Bay Halibut Fillet Portions, add a punchy tomato-pepper sauce, and sit down to silky fish wrapped in heat, depth, and attitude.

 

Halibut Fillet with Creole Sauce

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

INGREDIENTS

300g Pacific Bay Halibut Fillet Portions

Salt and black pepper, to taste

2 tbsp olive oil

1/2 cup onion, finely chopped

1/2 cup green bell pepper, diced

1/2 cup celery, diced

2 cloves garlic, minced

1 cup crushed tomatoes (canned or bottled)

1/2 cup chicken stock

1 tsp paprika

1/4 tsp cayenne pepper (adjust to taste)

1/2 tsp dried thyme

1 tsp Worcestershire sauce

1 tbsp lemon juice

Fresh parsley, chopped, for garnish

PROCEDURE

Sear the halibut until golden. Pat the fillet dry and season both sides with salt and pepper, then heat olive oil in a skillet over medium heat and sear for 3 to 4 minutes per side until the surface is browned and the fish flakes easily; transfer to a plate and keep warm.

Build the Creole base. In the same pan, sauté onion, green bell pepper, celery, and garlic until softened and aromatic, scraping up any browned bits for extra flavor.

Simmer the sauce to thicken. Stir in crushed tomatoes, stock, paprika, cayenne, thyme, and Worcestershire sauce, then let the mixture simmer for 8 to 10 minutes until slightly thickened and rich.

Finish and plate. Add lemon juice, taste and adjust seasoning, then spoon the hot Creole sauce over the seared halibut and garnish with fresh parsley before serving.

NOTES

Why Pacific Bay: Pacific Bay Halibut Fillet Portions is evenly portioned and frozen at peak freshness, giving clean flavor and a tender, silky texture after a quick sear.

Heat control: Dial cayenne up or down to taste, or add a dash of hot sauce for extra warmth.

Pan success: Start with dry fish and a properly heated pan to avoid sticking; flip once and finish gently for perfect flakes.

Serving ideas: Spoon over garlic rice, steamed jasmine rice, or creamy mashed potatoes, with lemon wedges on the side.

Alternatives: Try Pacific Bay Halibut Steaks, Atlantic Cod Fillet Portions or Chilean Seabass Steaks, and adjust searing time to thickness. 

Storage: Refrigerate up to 2 days; reheat sauce gently and warm fish separately.

FAQS

Q: How to make Creole sauce for fish?
A: Sauté onion, bell pepper, and celery with garlic; add tomatoes, stock, paprika, cayenne, thyme, and Worcestershire; simmer to thicken and finish with lemon juice.

Q: Can you pan sear halibut without it sticking?
A: Pat dry, preheat the pan and oil, sear undisturbed to form a crust, then flip once and finish gently.

Q: What to serve with halibut and Creole sauce?
A: Rice, mashed potatoes, or crusty bread, plus a simple green salad or sautéed greens to balance the heat.