Pan-Seared Halibut (Carnivore Style) - For the Carnivore Diet

Name: Pan-Seared Halibut (Carnivore Style) - For the Carnivore Diet
Prep time: PT15 minutes
Yield: 2
Ingredients: 2 halibut fillets, 6–8 oz (170–225 g) each, about 1–1.25 inches thick; 1 to 1.5 tsp fine salt, divided; 1.5 to 2 tbsp beef tallow or ghee (clarified butter); 1 tbsp unsalted butter (optional, for basting)

Golden-crusted halibut seared in animal fat, seasoned simply with salt, and finished with a buttery baste. Fast, clean, carnivore-friendly.

This pan-seared halibut keeps things purely animal-based and relies on heat control for flavor. Dry the fish well, salt it, and use a hot pan with beef tallow or ghee to build a crisp, golden crust while keeping the center tender and juicy. A quick butter baste at the end enriches the flavor without complicating the ingredient list. Aim for a medium doneness around 125–130°F so the halibut stays moist. Let the fish sear undisturbed to develop a sturdy crust that releases cleanly from the pan when flipped. If your fillets are thinner than 1 inch, shave 30–60 seconds off the cook time after flipping. Cast iron or stainless steel works best. Beef tallow gives a neutral, meaty richness; ghee or clarified butter adds a slightly sweeter dairy note and higher smoke point. Finish with a spoon of pan juices or a small knob of butter. Optional but carnivore-approved garnishes include a spoon of fish roe for salinity and texture. Serve immediately; halibut dries out if overcooked or held too long. Leftovers can be gently reheated in a warm pan with a little fat, but are best flaked cold for a quick protein bite.

Ingredients

2 halibut fillets, 6–8 oz (170–225 g) each, about 1–1.25 inches thick
1 to 1.5 tsp fine salt, divided
1.5 to 2 tbsp beef tallow or ghee (clarified butter)
1 tbsp unsalted butter (optional, for basting)

Instructions

Pat the halibut very dry. Season both sides evenly with salt and let sit 5 minutes while you heat the pan.
Preheat a heavy skillet (cast iron or stainless) over medium-high until hot, 2–3 minutes.
Add tallow or ghee. When the fat shimmers and just begins to smoke, lay in the fillets presentation side down. Do not move them for 3–4 minutes to build a crust.
Flip carefully, reduce heat to medium, and add the butter if using. Tilt the pan and baste the fish with the hot fat. Cook 2–3 minutes more, or until the center reaches 125–130°F for medium.
Transfer to a warm plate and rest 2 minutes. Spoon pan juices over the top and serve immediately.

Time: 15 minutes Servings: