Pan-Seared Greenland Halibut Steaks with Ginger and Scallions
This easy pan-seared Greenland halibut steak recipe combines the ease of pan frying with the Cantonese flavors of soy, ginger, and scallions that's used for steamed fish recipes.
Ingredients
- 4 5-ounce Greenland halibut steaks thawed
- 4 tablespoons cornstarch
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper ground
- 1 tablespoon olive oil or other neutral oil
- 4 stalks scallions chopped into 1-inch pieces, diagonally
- 1 1/2-inch piece fresh ginger peel and julienne
Instructions
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Use a sharp knife to scale the Greenland halibut steaks, rinse, and drain in a colander. Pat dry with paper towels and lay them on a plate. Sprinkle both sides with cornstarch, set aside.
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In a small bowl, combine the rice wine, soy sauce, sugar, and white pepper until the sugar is dissolved. Set aside.
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Prepare the scallions and ginger, set aside.
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Preheat a large non-stick frying pan on medium heat for 5 minutes. Add the oil and swirl the pan to coat. Add the julienned ginger and stir fry until fragrant (about 1 minute). Add the scallion and stir fry for 30 seconds. Remove the scallions and ginger from the pan and set aside for later.
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Add the Greenland halibut steaks to the pan in one layer and pan sear until slightly browned on one side (approximately 3 minutes). Allow more time for thicker pieces (up to 4 minutes).
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Use a fish turner to flip carefully (tip: use another utensil in your other hand to keep the fish from sliding around in your pan).
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Top the steaks with the scallions and ginger and pour the sauce mixture over the fish and allow the sauce to sizzle for 30 seconds. Gently flip the fish over to cook the sauce on the other side (30 seconds). Flip again to serve the fish immediately and top each piece with some scallion and ginger from the pan.