John Skeele's Fried Halibut

John Skeele's Fried Halibut

When John Skeele gets his way, he likes to fry his halibut. John thinks that frying naturally complements halibut’s texture and locks in its flavor. This recipe is popular at the Skeele house because–even though they don’t always agree on how to cook the fish they catch as a family–they all agree that they like halibut, garlic, and tomatoes together. Our members can make this dish even better because midwestern tomatoes are far superior to their Alaskan counterparts!

John Skeele's Fried Halibut | Sitka Salmon Shares

Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Serves: 4


  • 1 pound Halibut
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • 4 large garlic cloves, minced
  • 1 tablespoon capers, minced
  • Juice from one lemon
  • 1 tablespoon fresh thyme, chopped
  • Pinch of sugar
  • 1 cup all-purpose flour, seasoned with your favorite spices like garlic powder and dried thyme
  • Salt and pepper, to taste


Prep Fish

Cut halibut into 3-4 ounce portions (about the size of a deck of cards). Place in mixing bowl, cover with water, and squeeze in juice from half the lemon. Cover and let soak for about 30 min.

Cook Tomatoes

Heat half of butter over medium heat. Once hot, add garlic, capers, and thyme. Sauté for 2 min. Add tomatoes and sauté 10 more min. until tomatoes begin to blister and soften, but still have their shape. Add squeeze of lemon and season with salt and pepper. Set aside.

Dredge Fish

Remove halibut from lemon water. Pat dry. Season liberally with salt and pepper. Dredge in flour mixture.

Cook Fish

Heat olive oil and remaining butter over medium-high heat. Fry fish until golden brown, flipping once. Don’t crowd the pan. Cook 4-7 min. each side, depending on how hot your oil is and how thick your pieces are. Drain on a paper towel.

Spoon warm tomato-caper mixture over halibut + serve!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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