How to cook halibut fillet Gordon Ramsay style?

To cook halibut fillet the Gordon Ramsay way, start by patting your fish dry and seasoning it well. Heat olive oil in a hot skillet, then sear the halibut fillet (presentation side down) until you get a golden crust. Flip, add butter, garlic, and fresh herbs, and baste for flavor. Finish with a squeeze of lemon. For full instructions, just scroll up to the step-by-step guide in this gordon ramsay halibut recipe!

What does Gordon Ramsay serve with halibut?

Ramsay loves pairing halibut with simple sides that let the fish shine. He often serves it over sautéed greens, buttery mashed potatoes, or something fresh and seasonal. Try it with braised cabbage or a classic risotto for the perfect match.

What is the best cooking method for halibut?

Pan-searing is hands-down the best method for halibut if you want that crisp, flavorful exterior and a juicy, flaky center. The gordon ramsay halibut recipe is a great introduction—quick, reliable, and truly restaurant-worthy.

How do you cook Bobby Flay halibut?

Bobby Flay’s halibut recipes usually involve bold spice rubs and grilling, but the core principle is similar: start with quality fish, season it well, and avoid overcooking. If you want to compare methods, try both his style and this gordon ramsay halibut recipe to see which you love more!

Gordon Ramsay Halibut Recipe – Amazing 12-Minute Seafood Win!

Name: Gordon Ramsay Halibut Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: French-American
Ingredients: 2 halibut fillets (about 6 ounces each, skin-on or skinless); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 garlic clove, finely minced; 1 sprig fresh thyme or rosemary; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika (optional, for color); 1 tablespoon fresh lemon juice

Gordon Ramsay Halibut Recipe

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Experience restaurant-quality seafood at home with this gordon ramsay halibut recipe! Pan-seared halibut turns golden and crisp on the outside, tender and flaky inside, finished with a bright lemon butter sauce and fresh herbs. It’s a weeknight winner that feels fancy—ready in just 12 minutes.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 2 servings
Category: Main Course
Method: Pan-Searing
Cuisine: French-American

Ingredients

Scale

2 halibut fillets (about 6 ounces each, skin-on or skinless)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 garlic clove, finely minced
1 sprig fresh thyme or rosemary
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for color)
1 tablespoon fresh lemon juice

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Instructions

Prep the Halibut: Pat the halibut fillets dry with paper towels. Sprinkle both sides generously with salt, pepper, and (if using) paprika.

Sear the Fish: Heat a non-stick or stainless skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, gently lay the halibut fillets in the pan, smooth side down. Press lightly with a spatula for about 30 seconds to help the fish brown evenly. Don’t move the fillets—let them cook for 3–4 minutes until a deep golden crust forms.

Flip and Finish: Turn each fillet over carefully. Cook another 2–3 minutes, until the fish is just opaque and flakes with a fork.

Add Flavor: Add the butter, minced garlic, and the herb sprig to the pan. Let the butter melt, then use a spoon to baste the hot, garlicky butter over the fish for 1 minute.

Brighten & Serve: Squeeze fresh lemon juice over the fillets just before taking them out of the pan. Plate the halibut right away, spooning the buttery pan sauce on top. Garnish with extra herbs if you like, and serve with your favorite sides.

Notes

For best flavor, use fresh halibut, but good-quality frozen fillets work too—just thaw completely and pat dry.
Thyme and rosemary both work well; thyme is milder, rosemary has a stronger aroma.
If you want more color, paprika is optional but adds a beautiful finish.
This dish is delicious paired with steamed veggies, seasoned rice, or creamy mashed potatoes.
Don’t skip the lemon at the end—it brightens the whole plate!

Find it online: https://cookingwithramsay.com/gordon-ramsay-halibut-recipe/