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Pan-Seared Halibut

Pan-Seared Halibut

Impress your friends and family with this restaurant-style Pan-Seared Halibut. With its bright, fresh flavors and elegant presentation, this tender whitefish is seasoned with our sweet and savory On the Rocks Bourbon Pepper, then seared on the grill while basting in butter. The flaky halibut is topped in a bourbon orange glaze for an extra shot of flavor.

Pan-Seared Halibut

Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2



Halibut Filets (about 6 oz. each)

On the Rocks Bourbon Pepper

2 tsp Olive Oil
2 T  Butter
2 T Bourbon
1/2  Orange, zest & juice



  1. Set halibut on a sheet tray and blot with a paper towel to remove excess moisture, then season with On The Rocks.  Set aside.

  2. Heat a skillet over medium flame, then add olive oil.  When hot, sear the halibut filets, 3 minutes per side, until fish is opaque and begins to flake.  After flipping the halibut, add butter and baste throughout the remaining cook time. 

  3. Remove the halibut from the pan and then deglaze the pan with bourbon, orange zest and juice.  Whisk to combine. 

  4. Serve halibut filets warm with Israeli couscous, pan jus, and sliced orange.

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