Halibut with sea beans and butter
Halibut is the firmest white fish there is and the most expensive way to overcook one — four minutes a side and no more. The sea beans season it, so nothing else has to.
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Ingredients
For the whole dish · serves 2
- Halibut steaks13 oz
- Sea beans3 oz
- Butter2 oz
- Lemon½
- Black peppera good grind
Served with
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+5g net · 109 kcal · 35 min · together 6g net, 514 kcal
Method
6 steps · 20 minutes
- Rinse the sea beans and pull the woody stems off the tips. Do not salt anything in this recipe — samphire, or sea beans, grows in salt marsh and carries plenty.
- Pat the halibut dry and leave it out of the fridge for 10 minutes.
- Fry it in half the butter over medium-high heat for 4 minutes without moving it.
- Turn once and give it 3 minutes more. It is done when the flesh parts into thick flakes at a gentle push; halibut goes from that to dry in about a minute.
- Lift the fish out and add the sea beans to the pan with the rest of the butter. It wants 60 seconds, no longer — it should still squeak.
- Squeeze the lemon into the pan, swirl, and pour the lot over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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