Pan-Fried Halibut With Sour Cream and Onion Sauce

Pan-fried halibut is one of those meals that proves simple can still be memorable. This recipe keeps things straightforward: a light, seasoned flour coating gives the fish a nice golden crust, while a warm sour cream and basil sauce turns it into something a little more special without much extra effort.

Trawl-Free Recipe by Worthy Seafoods

Worthy Seafoods

Worthy Seafoods is a family-run commercial fishing operation out of Juneau, Alaska, focused on one thing: wild, sustainable halibut that goes straight from the boat to your table. Steve Box started the company back in 1997 and has spent over 40 years fishing these waters, earning him a solid reputation as one of the most respected commercial fishermen in Southeast Alaska. He harvests halibut from the protected waters of Glacier Bay, some of the cleanest fishing grounds around.

The moment a fish comes aboard, the crew gets to work: bleeding, dressing, and icing it right there to lock in freshness. From there it heads to Alaska Glacier Seafoods for vacuum packing and freezing, a facility certified by both USDC and the Alaska Responsible Fisheries Management program. The Box family stays involved at every step along the way, from the water to your door, and that hands-on approach is really what sets them apart.

worthy seafoods
Trawl Free Table

Ingredients

  • 1 lb halibut, cut in serving-sized pieces
  • 1/2 c all-purpose flour
  • 1-1/4 tsp salt (we used kimchi salt)
  • 1 tsp paprika
  • 1/8 tsp pepper
  • 1 medium onion, sliced
  • 1/8 c butter, cubed
  • 1-1/2 c sour cream
  • 1 tsp dried basil
  • 1 tbsp. minced
  • fresh parsley

Directions

In a large bowl, mix together the flour, salt, paprika, and pepper. Add the halibut and toss until evenly coated. In a large cast-iron skillet, sauté the onion in butter until tender, then remove and set aside. Melt the butter and add the coated fish to the skillet and cook over medium heat for 3–5 minutes on each side, or until it flakes easily with a fork. Transfer the fish to a serving plate and keep warm. Return the onion to the skillet along with the sour cream and basil, heating gently without boiling. Spoon the creamy sauce over the fish. Garnish with fresh parsley and serve.

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The post Pan-Fried Halibut With Sour Cream and Onion Sauce appeared first on Fish Alaska Magazine.

 

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