Delicately crispy on the outside and tender on the inside, this pan-seared halibut is drizzled with a rich, tangy lemon butter sauce. A simple yet elegant dish, perfect for weeknights or special occasions.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Halibut
4halibut fillets (6 oz each)
1tbspolive oil
1tbspunsalted butter
Salt and pepper, to taste
½tsppaprika
¼cupall-purpose flour (optional, for light coating)
For the Lemon Butter Sauce
3tbspunsalted butter
3clovesgarlic, minced
½cupchicken broth or white wine
Juice of 1 lemon (about 2 tbsp)
1tbspcapers, drained (optional)
1tbspfresh parsley, chopped
Salt and pepper, to taste
Prepare the Halibut Fillets
1
Pat dry the halibut fillets using paper towels to remove excess moisture.
Season the fillets generously with salt, pepper, and paprika.
If desired, lightly dust each fillet with flour for a subtle crispy texture. Shake off any excess.
Sear the Halibut
2
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the halibut fillets, skin side down (if skin-on).
Cook for 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork. Avoid flipping too early to prevent sticking.
Remove the fillets from the skillet and transfer to a warm plate. Cover with foil to keep warm.
Make the Lemon Butter Sauce
3
In the same skillet, reduce the heat to medium and add 3 tbsp butter.
Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth or white wine and bring to a simmer, scraping up any browned bits from the pan.
Stir in the lemon juice and capers, if using. Allow the sauce to reduce slightly, about 3-4 minutes.
Season with salt and pepper to taste.
Remove from heat and stir in the chopped parsley.
Assemble and Serve
4
Place the halibut fillets on serving plates.
Spoon the lemon butter sauce over each fillet.
Garnish with additional parsley and lemon slices.
Serve immediately with sides such as steamed asparagus, roasted potatoes, or rice pilaf.
Tips and Variations
5
For Extra Flavor: Add a splash of white wine to the sauce for added depth.
For a Spicy Kick: Add a pinch of red pepper flakes to the sauce.
Substitutions: Use cod, snapper, or sea bass if halibut is unavailable.
Make It Gluten-Free: Skip the flour or use gluten-free flour for coating.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Ingredients
For the Halibut
4halibut fillets (6 oz each)
1tbspolive oil
1tbspunsalted butter
Salt and pepper, to taste
½tsppaprika
¼cupall-purpose flour (optional, for light coating)
For the Lemon Butter Sauce
3tbspunsalted butter
3clovesgarlic, minced
½cupchicken broth or white wine
Juice of 1 lemon (about 2 tbsp)
1tbspcapers, drained (optional)
1tbspfresh parsley, chopped
Salt and pepper, to taste
Directions
Prepare the Halibut Fillets
1
Pat dry the halibut fillets using paper towels to remove excess moisture.
Season the fillets generously with salt, pepper, and paprika.
If desired, lightly dust each fillet with flour for a subtle crispy texture. Shake off any excess.
Sear the Halibut
2
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the halibut fillets, skin side down (if skin-on).
Cook for 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork. Avoid flipping too early to prevent sticking.
Remove the fillets from the skillet and transfer to a warm plate. Cover with foil to keep warm.
Make the Lemon Butter Sauce
3
In the same skillet, reduce the heat to medium and add 3 tbsp butter.
Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth or white wine and bring to a simmer, scraping up any browned bits from the pan.
Stir in the lemon juice and capers, if using. Allow the sauce to reduce slightly, about 3-4 minutes.
Season with salt and pepper to taste.
Remove from heat and stir in the chopped parsley.
Assemble and Serve
4
Place the halibut fillets on serving plates.
Spoon the lemon butter sauce over each fillet.
Garnish with additional parsley and lemon slices.
Serve immediately with sides such as steamed asparagus, roasted potatoes, or rice pilaf.
Tips and Variations
5
For Extra Flavor: Add a splash of white wine to the sauce for added depth.
For a Spicy Kick: Add a pinch of red pepper flakes to the sauce.
Substitutions: Use cod, snapper, or sea bass if halibut is unavailable.
Make It Gluten-Free: Skip the flour or use gluten-free flour for coating.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
