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Pan Seared Halibut with Lemon Butter Sauce

A close-up of a golden-brown pan seared halibut fillet topped with fresh thyme and garlic in a buttery sauce.
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Enjoy restaurant-quality pan seared halibut with a crispy golden crust and a simple lemon butter sauce. This quick and healthy fish recipe is perfect for a weeknight dinner.

Ingredients

Scale
  • 1 lb halibut fillets, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the halibut fillets completely dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Carefully place the halibut fillets in the hot skillet, presentation-side down. Sear for 3-4 minutes until a deep golden-brown crust forms.
  4. Flip the fillets and add butter to the skillet. As the butter melts, tilt the pan and spoon the melted butter over the fish for 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Remove the halibut from the skillet and set aside.
  6. Reduce the heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  7. Pour in the white wine or chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly reduced.
  8. Stir in the chopped parsley. Season the sauce with salt and pepper to taste.
  9. Serve the pan seared halibut immediately, spooning the lemon butter sauce over the top.

Notes

  • For a crispy skin, ensure the halibut is very dry before searing.
  • Do not overcrowd the pan; cook in batches if necessary.
  • The internal temperature of the halibut should reach 145°F (63°C).

Nutrition

Find it online: https://gourmetgaze.com/pan-seared-halibut-recipe/