Blog - Herb Coated Halibut: Served with Red Wine Sauce

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Herb Coated Halibut: Served with Red Wine Sauce



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This “Herb coated Halibut served with red Wine Sauce” makes a brilliant lunch/dinner platter. You can make this pan-seared halibut & wine sauce recipe in less than 20 minutes. The tender-crisp shallow fried fish fillets with aromatic herb coating and the luscious sauce taste divine.

Halibut Health Benefits

Halibut is rich in niacin, phosphorus, magnesium, Vitamin B6 & B12. Niacin is good for the heart and safeguards from skin damaged caused by sun exposure. Phosphorus is great for the bones. Magnesium aids in muscular movements & energizing the body. While Vitamin B6 & B12 help in enhancing brain function, nervous system functioning, and blood cell formation!


For the Red Wine Sauce

  • 2½ cups Red Wine
  • ½ cup Water
  • 1 Bay Leaf
  • ½ cube Seafood Broth
  • 2 Tablespoons Blossom Honey
  • 1 Onion (halved)
  • ½ teaspoon dried Rosemary

For the Herb Coated Halibut

  • 3-4 Halibut Fish Fillets (with skin)
  • ½ teaspoon dry Thyme
  • 1/4 teaspoon dried Basil
  • ½ teaspoon dried Rosemary
  • 1/4 teaspoon Fennel Seeds
  • ½ teaspoon Black Pepper Powder
  • 1 teaspoon salt (or as per taste)
  • 1 tablespoon Olive Oil


Prepare the Wine Sauce

  • Place a medium-sized pan on the stove at medium heat.
  • Put the red wine, bay leaf, honey, onion, ½ teaspoon rosemary, ½ cup water, and ½ cube seafood broth.
  • Now, mix everything, don't turn the heat to high, and bring it to a boil. Keep stirring the mixture now and then.
  • Once the liquid starts bubbling adjust the heat to medium and make the reduction. Turn off the stove when the sauce has intensified and reduced to a cup quantity.
  • Let it sit at room temperature while the fish is cooked.

Pan-Sear the herb coated Halibut Fillets

  • In a small bowl, mix the dry herbs (thyme, basil, rosemary, & fennel seeds), salt and pepper powder.
  • Now, sprinkle the herb seasoning on both sides of the halibut fish fillet.
  • Place a heavy-bottomed pan on the stove at medium-high heat. Lightly grease the pan with olive oil.
  • Gently place the fish fillets (flesh-side down) on the pan. Let it cook for 6-7 minutes and change into a dark yellow color.
  • Flip the fillets (skin-side down) and now cook for 6-7 minutes till the skin side turns yellowish.

Next, transfer the gorgeous pan-seared herb coated halibut into a serving dish. Pour a generous amount of the intense red wine sauce and serve (discard the onion and bay leaf).

Tips for Herb Coated Halibut Recipe

  • About 1½ inches thick halibut fillets are suitable for making this dish.
  • You may substitute the seafood broth with chicken or vegetable broth.
  • Save the excess wine sauce for late by storing it in an air-tight jar and keeping in the fridge. It will last for up to 12-14 days.
  • This recipe tastes delectable with salmon and reef codfish fillets as well.

You can serve the “Herb coated Halibut topped with wine sauce” alongside a fresh salad and baked potatoes for a filling meal.