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Flaky, pan-seared halibut fillets bathed in a rich, tangy lemon butter sauce with a hint of garlic and fresh parsley. An elegant and simple seafood dinner that comes together in under 25 minutes.
Prepare the Halibut
Sear the Halibut
Create the Lemon Butter Sauce
Flaky, pan-seared halibut fillets bathed in a rich, tangy lemon butter sauce with a hint of garlic and fresh parsley. An elegant and simple seafood dinner that comes together in under 25 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 356.31 calories per serving with 34.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Serve
Substitute parsley with other fresh herbs like dill, chives, or tarragon for a different flavor profile.
Add 1-2 tablespoons of drained capers to the sauce along with the lemon juice for a briny, tangy kick.
Incorporate 1/4 teaspoon of red pepper flakes with the garlic for a subtle touch of spice.
This recipe works beautifully with other firm white fish like cod, sea bass, or mahi-mahi.
Halibut is an excellent source of omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
This dish provides high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Garlic and lemon are packed with antioxidants and Vitamin C, which help to bolster the immune system and protect the body against cellular damage.
A single serving of this Halibut with Lemon Butter Sauce contains approximately 345-375 calories, depending on the exact size of the fillet and amount of butter used.
Yes, it can be a very healthy dish. Halibut is an excellent source of lean protein and heart-healthy omega-3 fatty acids. To make it even healthier, you can reduce the amount of butter or use a high-quality olive oil instead.
Absolutely. Just make sure to thaw the halibut completely in the refrigerator overnight. Before cooking, pat it extremely dry with paper towels to remove all excess moisture, which is key to getting a good sear.
If you prefer to cook without alcohol, you can substitute the dry white wine with an equal amount of low-sodium chicken broth or vegetable broth. A splash of white wine vinegar can be added to mimic the acidity.
The best way is to use a meat thermometer; it should read 145°F (63°C) at the thickest part. Visually, the fish will turn from translucent to opaque and should flake easily when gently pressed with a fork.
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