This easy halibut steak recipe is built around one thing Filipinos love—crab fat. If you’ve ever added aligue to anything and knew it made it better, this version takes it further with a clean, buttery halibut base.

Light, flaky Pacific Bay Halibut Steak meets deep, savory crab fat in a way that just works. It’s simple, quick, and surprisingly satisfying.

Halibut Steak with Crab Fat Compound Butter

This easy halibut steak recipe pairs delicate fish with rich crab fat butter for a bold but balanced finish. If you’re looking for a halibut steak recipe that feels familiar yet elevated, this one brings in that unmistakable aligue flavor.

Light, flaky halibut meets deep, savory crab fat in a way that just works. It’s simple, quick, and surprisingly satisfying.

Servings: 2–3
Total time: about 25 minutes
Cooking method: pan-seared
Optional Filipino twist: serve with garlic rice and extra calamansi on the side

INGREDIENTS

For the Halibut
300g Pacific Bay Halibut Steak
1 tablespoon olive oil
1 teaspoon butter
Salt, to taste
Black pepper, to taste
Lemon wedges, for serving

For the Crab Fat Compound Butter
3½ tablespoons unsalted butter, softened
1 tablespoon aligue (crab fat)
1 teaspoon garlic, finely grated or minced
1 teaspoon calamansi or lemon juice
1 teaspoon parsley or chives, finely chopped
Pinch cayenne pepper or chili flakes
Salt, to taste

PROCEDURE

Prepare the crab fat compound butter ahead of time. In a small bowl, mash softened butter with crab fat, garlic, calamansi juice, herbs, and a pinch of salt until smooth and fully combined.

Shape and chill the butter until firm. Transfer the mixture onto parchment paper or cling wrap, roll into a log, and refrigerate until firm enough to slice.

Season the halibut properly before cooking. Pat the halibut steaks dry and season both sides with salt and black pepper.

Sear the halibut until golden and just cooked through. Heat olive oil in a skillet over medium-high heat, add butter, then cook the halibut for about 3 to 4 minutes per side until golden and flaky.

Baste the fish for extra flavor. Spoon the hot butter and pan juices over the fish while cooking to enhance flavor and keep it moist.

Finish with compound butter and serve immediately. Place the halibut on a plate, top with a slice of chilled crab fat butter, and let it melt over the hot fish before serving with lemon wedges.

NOTES

Why Pacific Bay
Pacific Bay Halibut Steak is sliced from wild-caught fish from the cold waters of Greenland. It's frozen at peak freshness to preserve its clean flavor and firm, flaky texture. The steaks are portioned and ready to cook, making it easy to prepare premium seafood dishes at home without complicated prep.

Chef’s Tips
Pat the fish dry before cooking to achieve a better sear. Use medium-high heat so the halibut develops a golden crust without overcooking. Let the compound butter chill fully so it slices cleanly. Add the butter only at the end to preserve its flavor.

Easy Swaps / Alternatives
You can substitute halibut with white fish like Pacific Bay Atlantic Cod Portions for a lighter option or Pacific Bay Salmon Steak for a richer result. Jumbo Shrimp also works well with the same crab fat butter.

Serving Ideas
Serve with garlic rice, roasted vegetables, or sautéed greens. Add extra calamansi or lemon for brightness. A simple salad or buttered vegetables balances the richness of the dish.

Leftovers and Storage
Store cooked halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat. The compound butter can be stored in the freezer for up to 1 month.

FAQS

Can I use frozen halibut for this recipe?
Yes. Pacific Bay halibut is frozen at peak freshness and works well once thawed properly.

How do I know when halibut is cooked?
Halibut is done when it turns opaque and flakes easily but still feels moist.

Can I make the compound butter ahead of time?
Yes. It can be made in advance and stored in the freezer for up to one month.

What can I substitute for crab fat?
You can use regular herb butter if crab fat is not available, though it will have a lighter flavor.

Can I grill instead of pan-searing?
Yes. Grilling works well and adds a slight smoky flavor to the dish.

Ready to try this rich, buttery halibut steak? Shop for Pacific Bay Halibut Steak in leading supermarkets or online at pacificbay.com.ph and cook it at home.