Can I tell you a secret? Before making this recipe, I had NEVER made halibut before. In fact, I'd never even tasted halibut before. But when I found out I had a sensitivity to fluoride, I had to get comfortable around wild-caught fish because that's a great source of fluoride-free protein. Now, it's one of my favorite recipes!
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This recipe is so simple to make so it's perfect for halibut beginners like me (and it's a great weeknight dinner). It only requires three ingredients to get this recipe perfect, and I promise nobody will know how easy it was to make.
If you're looking for more fluoride-free recipes, check out my low fluoride blueberry muffins and my low-fluoride lemon meringue bars.
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Ingredients
- Wild-caught Halibut: I get my Halibut from a subscription box called the Wild Salmon Company. The fish tastes amazing! Not fishy at all. It's affordable, too, if you're looking for wild-caught fish.
- Organic lemons
- Organic butter
- Salt + black pepper (freebies): I use Redmond Real Salt because it's fluoride-free.
See recipe card for quantities.
Instructions
Lay the halibut fillets on a clean plate and pat dry with a paper towel. Make sure the halibut fillets are dry. Season each side with salt and pepper. I use Redmond Real Salt.
Slice two lemons into disks and set them aside.
Heat 1 tablespoon butter in a large skillet on medium heat until the powder has melted and is sizzling.
Add the lemon slices to the pan and heat on medium-high heat for two minutes.
Remove the lemons from the pan and set them aside.
Add the fish fillets to the pan and sear on each side for four minutes.
The edges should look crispy before flipping. After four minutes, flip the fish fillets.
Remove the fish from the skillet and plate. Top with the lemons and butter.
Hint: Make sure to pat the halibut fillets dry with a paper towel before seasoning and cooking. This ensures the fish fillets will get nice and crispy.
What is halibut?
Halibut is a white fish that is lean, meaty, and mild. It kinda tastes like chicken actually.
What should I serve with this lemon-seared halibut?
I like to serve this halibut with white or brown rice and a roasted veggie like broccoli, cauliflower, or asparagus.
Substitutions
- Butter: you can substitute the butter for 1 tablespoon olive oil. Make sure the olive oil is single-origin and organic. If it's not a single origin, the olive oil could be made from rancid olives. Yuck!
Variations
- Garlic: you can add one or two garlic cloves to the pan with the lemons for a garlicky twist. I personally don't love garlic so I don't add any. Make sure it's organic garlic.
Equipment
- A large stainless steel skillet: if you're looking to lower your fluoride exposure, it's very important to use something that isn't non-stick. Try this stainless steel skillet that's on sale right now!
FAQ
Wild-caught halibut is already a low-fluoride food. As long as the butter and lemons are organic, this recipe is very low-fluoride.
You can bake this recipe in a baking dish instead of searing it. Just layer the halibut on top of the sliced lemons and top with butter, salt, and pepper. Bake at 375 for 15 minutes until the halibut is cooked through.
I used frozen halibut to make this recipe and it worked out perfectly. Just make sure to thaw the fish fillets completely in the refrigerator before cooking to make this delicious fish meal.
Top tip
Make sure to pat the halibut fillets dry with a paper towel before seasoning and cooking. This ensures the fish fillets will get nice and crispy.
3 Ingredient Halibut: How to Make (low-fluoride)
Equipment
- A large stainless steel skillet
Ingredients
- 2 fillets of wild-caught halibut
- 2 organic lemons
- 1 tablespoon organic butter
- 1 teaspoon Redmond sea salt
- 1 tablespoon ground black pepper
Instructions
- Lay the halibut fillets on a clean plate and pat dry with a paper towel. Make sure the halibut fillets are dry. Season each side with salt and pepper. I use Redmond’s sea salt.
- Slice two lemons into disks and set them aside.
- Heat 1 tablespoon butter in a large skillet on medium heat until the powder has melted and is sizzling.
- Add the lemon slices to the pan and heat on medium-high heat for two minutes.
- Remove the lemons from the pan and set them aside.
- Add the fish fillets to the pan and sear on each side for four minutes.
- The edges should look crispy before flipping. After four minutes, flip the fish fillets.
- Remove the fish from the skillet and plate. Top with the lemons and butter.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page.
Piper says
I just tried your halibut recipe and was so thrilled. It took ten minutes to make these delicious fillets. I am not a huge fish fan, but these were great!