Another favorite method is pan broiling: place a pan slicked with a few tablespoons of oil over high heat until the oil is nearly smoking, lower in a few fish fillets, then immediately stick the pan under a screaming hot broiler. In just about 5 minutes (for a 1.5-inch thick fillet), the fish will be cooked through. Thinner fillets will take even less time.
Here, a simple mixture of mayonnaise, mustard, capers, lemon zest and parsley has been spread atop the fillets before cooking. It brown beautifully under the broiler, creating a thin, tasty crust. The fish needs nothing more than a squeeze of lemon upon serving.
The sleek skillet featured here is the All-Clad d3 Armor Fish Pan. Here are some more details:
- A riveted surface on the pan’s interior promotes easy release without compromising its browning and searing capabilities.
- Bonded-metal construction ensures fast, even heating.
- Stainless-steel handle stays cool on the cooktop.
- Oval shape allows for cooking whole fillets and delicate seafood, as well as steaks and omelettes.
- Hand crafted in the USA with materials from the USA.
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Pan-Broiled Halibut with Lemon, Parsley, & Capers
Yield 2 to 4
Pan broiling: A super simple method devised to avoid having to flip delicate fillets of fish.For the first time in a long time, I bought some halibut, which is so expensive but so good. It was a treat. I've used this method for haddock, pollock, and cod, too. Be sure to note the thickness before cooking. One-inch fillets may cook as quickly as three minutes.
- 2 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon capers
- 2 tablespoons parsley
- zest of 1 lemon
- Three to four 6-oz halibut fillets, no thicker than 1.5 inches, skin on or off
- kosher salt and pepper
- 2 tablespoons grapeseed or other neutral oil
- lemon wedges, for serving
- Set a rack four inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes (especially if it’s an old, less powerful one) before you use it.
- In a small bowl, stir together the mayonnaise, mustard, capers, parsley, and lemon zest. Season the fish fillets with salt and pepper. Spread the mayonnaise mixture evenly over each of the fillets.
- In a large skillet set over high heat, pour in the two tablespoons of oil. When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4 to 5 minutes — for 1.5-inch fillets, 5 minutes is about right; for 1-inch fillets, 4 minutes; for even thinner fillets, 3 minutes or less. Transfer fillets to a platter or serving plates and let rest for 1 minute. Serve with lemon wedges on the side.