You need to thaw the halibut portions by leaving them for 24 hours in the refrigerator. Without thawing first, it will be tough to cook it properly, and you don’t want that right?
Remove the fish from the refrigerator and let stand for approximately 15 minutes. Pat dry both surfaces of the fish with paper towels.
In a small bowl, mix the ginger, sesame oil, soy sauce, garlic oil and fresh lemon juice together.
Spoon or lightly brush the ginger-soy mixture evenly over the top the halibut. Do not go overboard, to prevent the fish from soaking.
Add a sprinkle of salt and a dash of pepper.
Now heat a cast-iron skillet to medium-high until the oil starts to shimmer.Carefully place the halibut in and cook for roughly 4 minutes per side.Press down the flesh with a spatula, this will help achieve that golden crust.Do not overcook. Remember, fish keep cooking after you remove it from the pan. Pull it earlier and let it rest. Only then will you have a pan-seared halibut cooked to perfection. Plate with couscous, rice, or potatoes as well as vegetables.Quick Tip: A lemon butter sauce and garnish with lemon zest and fresh herbs will complement this dish too. If you choose not to use the pan, you can bake the halibut for 15 minutes instead.