Halibut with 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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Halibut
- b.Thoroughly pat the halibut fillets dry with paper towels. This is crucial for getting a perfect sear.
- c.Season both sides of the fillets generously with salt and freshly ground black pepper.
- 2
Step 2
- a.Sear the Halibut
- b.Place a large non-stick or cast-iron skillet over medium-high heat. Add the olive oil.
- c.Once the oil is shimmering (a drop of water should sizzle instantly), carefully place the halibut fillets in the pan. Ensure they are not overcrowded.
- d.Sear for 4-5 minutes without moving them to form a golden-brown crust.
- e.Flip the fillets carefully and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- f.Transfer the cooked halibut to a plate and keep warm.
- 3
Step 3
- a.Create the Lemon Butter Sauce
- b.Reduce the heat to medium-low. In the same skillet, add the cubed unsalted butter.
- c.Once the butter has melted, add the minced garlic and sauté for about 30-60 seconds until fragrant. Be careful not to let it burn.
- d.Pour in the dry white wine to deglaze the pan. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.
- e.Allow the wine to simmer and reduce by about half, which should take 1-2 minutes.
- f.Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley. Swirl the pan to combine everything into a smooth sauce.
- 4
Step 4
- a.Serve
- b.Immediately pour the warm lemon butter sauce over the seared halibut fillets.
- c.Garnish with extra fresh parsley and serve with lemon wedges on the side.
- d.This dish is best enjoyed right away with sides like roasted asparagus, quinoa, or a light salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfect crust, ensure your pan is hot enough before adding the fish and resist the urge to move the fillets while they are searing.
- 2Use a fish spatula for flipping the delicate halibut fillets to prevent them from breaking apart.
- 3For a nuttier, richer sauce (beurre noisette), allow the butter to brown slightly and smell nutty before adding the garlic.
- 4Always remove the pan from the heat before adding the lemon juice to prevent the sauce from tasting bitter.
- 5If you prefer a thicker sauce, you can whisk in a small slurry of 1/2 teaspoon cornstarch and 1 teaspoon of cold water with the wine.
Adapt it for your goals.
Herb Variations
Substitute parsley with other fresh herbs like dill, chives, or tarragon for a different flavor profile.
Halibut Piccata StyleHalibut Piccata Style
Add 1-2 tablespoons of drained capers to the sauce along with the lemon juice for a briny, tangy kick.
Add some heatAdd some heat
Incorporate 1/4 teaspoon of red pepper flakes with the garlic for a subtle touch of spice.
Different FishDifferent Fish
This recipe works beautifully with other firm white fish like cod, sea bass, or mahi-mahi.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
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.
Excellent Source of Lean Protein
This dish provides high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Supports Immune Function
Garlic and lemon are packed with antioxidants and Vitamin C, which help to bolster the immune system and protect the body against cellular damage.
Frequently asked questions
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.