Polish · beginner
Polish Pan-Seared Halibut With Caraway Red Cabbage Skillet
Flaky white halibut pan-seared to perfection over a warm Polish-style shredded red cabbage skillet sweetened with honey and tangy apple vinegar.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tbsp vegetable oil in a large skillet over medium heat.
- 02
Add sliced red onion, shredded red cabbage, caraway seeds, and 0.25 tsp salt to skillet.
- 03
Sauté cabbage mixture for 8 minutes, stirring frequently until tender-crisp.
- 04
Stir in apple vinegar and honey, cook for 3 minutes until cabbage is glossy, then transfer cabbage to a serving bowl.
- 05
Wipe skillet clean and heat remaining 1 tbsp vegetable oil over medium-high heat.
- 06
Season halibut fillets on both sides with remaining salt and black pepper.
- 07
Sear halibut for 3 to 4 minutes per side until golden brown and flaky.
- 08
Spoon warm caraway red cabbage onto plates, place seared halibut on top, and garnish with fresh parsley.
A LITTLE KITCHEN KNOW-HOW
pan-searing fish
Cooking fish in a very hot skillet undisturbed creates a crispy crust while retaining moisture inside.
Notes from the kitchen
- Shred cabbage thinly so it wilts quickly while retaining a light crunch.
- Toast caraway seeds lightly in the dry skillet before cooking for extra aroma.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.