Halibut Sautéed with Lemon Pepper FLAVA' BUTTA Salad



1 Halibut steak (from OC Wild Seafood)

1 tbsp grapeseed or extra virgin olive oil

4 tbsp Lemon Pepper FLAVA' BUTTA (room temperature)

1 tsp kosher salt

1/2 cup grapefruit segments

2 tbsp - pine nuts

1 tbsp dried cranberries

1 cup fresh arugula or mixed greens


  1. Clean the halibut and pat dry with a paper towel.
  2. Season both sides of the halibut with kosher salt.
  3. Heat a skillet over med-high heat
  4. Add the oil and heat the oil until it begins to shimmer.
  5. Place the halibut in the skillet for 5-minutes.
  6. Add the Lemon Pepper FLAVA' BUTTA to the pan.
  7. Cook the halibut for 5 minutes, basting it with the butter and then turn over.
  8. Finish cooking the fish on the other side for 5-minutes while continuing to baste it with the melted butter.
  9. Remove from the pan and serve with fresh arugula, grapefruit segments, pine nuts and dried cranberries.

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