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5 from 9 votes

Pan-Seared Alaska Halibut with Tamarind Sauce

Pan-seared Alaska halibut with tamarind sauce is a flavorful dish that you can make quickly. Learn how to make a pan-seared Alaska halibut and serve it with a delicious sauce.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 280kcal
Author: Shadi HasanzadeNemati


Tamarind Sauce

  • 8 oz tamarind paste
  • 3 cups boiling water
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 1/2 tsp granulated sugar

Pan seared halibut

  • 2 tbsp olive oil
  • 4 Alaska halibut fillets skinless
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  • Place the tamarind paste in a large bowl.
  • Pour hot water on the tamarind paste and let it sit 10-20 minutes. Mix the tamarind paste with water using a spoon. Mash the tamarind paste as much as possible. 
  • Pour the tamarind and water mixture into a sieve placed on a pot and press through the sieve so only debris and pits are left. You will have a thick tamarind paste in the pot. 
  • Bring the tamarind paste to simmer over medium heat and add salt, pepper, garlic, ginger, paprika and sugar. Cook for about five to ten minutes. Set aside. 
  • Heat olive oil in a nonstick pan over medium high heat. 
  • Pat dry the Alaska halibut fillets with paper towels and sprinkle salt and pepper on one side. 
  • Once the oil is hot and shimmery, place the fillets in the pan, seasoned side down and sear, undisturbed for 5 minutes until it's crispy and golden brown. 
  • Flip and sear the other side for another 4-5 minutes. 
  • Serve pan seared halibut with tamarind sauce, Greek potatoes and pomegranate arils. 


  • You can use fresh or frozen Alaska halibut for this recipe. 
  • Store the leftover tamarind sauce in the fridge in an airtight container for up to seven days. 


Calories: 280kcal