Cat Cora’s Truffled Halibut Recipe – A Luxurious Seafood Delight (Easy & Detailed Guide)

If you’re a seafood lover searching for an elegant yet surprisingly simple dish to impress your guests (or just treat yourself!), Cat Cora’s Truffled Halibut recipe is the answer. Known for her Mediterranean flavors and bold culinary creativity, Cat Cora brings a luxurious twist to halibut using truffle oil—an ingredient that instantly elevates the dish. This blog will walk you through her truffled halibut recipe in a clear, easy, and detailed way, perfect for home cooks of any level.

Why This Recipe Works

Halibut is a firm, white fish with a mild flavor, which makes it an ideal canvas for rich ingredients like truffle oil and aromatic herbs. Cat Cora’s version is balanced, flavorful, and refined. It brings together the earthiness of truffles, the brightness of lemon, and the smooth texture of halibut into one unforgettable dish.

Ingredients You’ll Need

For 4 servings:

• 4 halibut fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon white truffle oil (or black, if preferred)
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley (or chives for variation)
• Optional: thinly shaved truffle or truffle salt for garnish

Step-by-Step Cooking Instructions

01. Prepare the Halibut

• Pat the halibut fillets dry using paper towels.
• Season both sides of the fish generously with salt and black pepper.
• Lightly drizzle with olive oil and rub it into the fillets for even coating.

02. Sear the Fish

• Heat a large nonstick or cast-iron skillet over medium-high heat.
• Add 1 tablespoon of olive oil and 1 tablespoon of butter.
• When the butter starts to foam, gently place the halibut fillets in the pan, presentation side down (the nicer looking side).
• Cook for about 3–4 minutes without moving the fish to form a nice golden crust.
• Flip the fish carefully and reduce the heat to medium-low.
• Add minced garlic around the fish and let it cook for another 3–4 minutes, until the fish flakes easily with a fork.

See also: French Toast Muffins Recipe

03. Add Lemon & Truffle Touch

• In the last minute of cooking, sprinkle lemon zest and drizzle fresh lemon juice over the fillets.
• Turn off the heat and immediately drizzle the white truffle oil evenly over the fish.
• Gently spoon the garlicky butter in the pan over each fillet to coat.

See also: Cat Cora’s Halibut Recipe – A Simple & Delicious Seafood Delight

04. Garnish & Serve

• Transfer the fillets onto a serving plate.
• Sprinkle with chopped fresh parsley (or chives).
• Optional: Add a few thin truffle shavings or a pinch of truffle salt for an extra decadent finish.

See also: Vegan Spaghetti Recipe: A Delicious Plant-Based Pasta Dish

Serving Suggestions

This dish pairs beautifully with:

• Creamy mashed potatoes or a parsnip purée
• Lemon garlic asparagus or steamed green beans
• Herbed couscous or wild rice pilaf
• A crisp white wine like Sauvignon Blanc or Chardonnay

You can also serve it over a light arugula salad with cherry tomatoes and shaved parmesan for a lighter, refreshing twist.

Cat Cora’s Pro Tips

• Don’t overcook the halibut. It can become dry very quickly. Always remove from heat as soon as it flakes with a fork.
• Use high-quality truffle oil. It makes a huge difference in taste.
• Make it dairy-free: Skip the butter and use all olive oil, or use a dairy-free butter alternative.

Summary

Cat Cora’s truffled halibut recipe is an excellent way to bring restaurant-quality flavor to your dinner table without complex steps. The key is simplicity: let the halibut shine, support it with the gentle aroma of truffle, and finish it off with fresh herbs and lemon for balance.

Whether you’re planning a romantic dinner, hosting a dinner party, or just craving something special for yourself, this recipe is sure to impress. It’s elegant, healthy, and bursting with flavor—just like Cat Cora’s signature style.

FAQs about Cat Cora’s Truffled Halibut Recipe