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.
-
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.
-
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.
-
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.
-
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.
-
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
Directions
-
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.
-
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.
-
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.
-
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.
-
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.