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Crispy Pan-Seared Halibut Recipe with Easy Lemon Butter Sauce

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A quick and easy recipe featuring crispy pan-seared halibut fillets topped with a bright and silky lemon butter sauce, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 halibut fillets (6 ounces/170g each), skin removed or on depending on preference
  • Salt and freshly ground black pepper, to season
  • ½ cup (60g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • Juice of 1 large lemon
  • 2 tablespoons fresh parsley, chopped (optional)
  • ¼ cup (60ml) white wine or chicken broth (can substitute water)

Instructions

  1. Pat the halibut fillets dry with paper towels to remove moisture. Season both sides generously with salt (about ½ teaspoon per fillet) and freshly ground black pepper (about ¼ teaspoon per fillet).
  2. Place the flour in a shallow dish and lightly coat each fillet on both sides, shaking off any excess flour.
  3. Heat a heavy skillet or cast-iron pan over medium-high heat. Add olive oil and 1 tablespoon of butter. Wait until the butter foams and the oil shimmers.
  4. Gently place the fillets in the pan, spacing them apart. Cook for about 4 minutes per side until the crust is golden and the fish flakes easily with a fork. Avoid moving the fish too much.
  5. Transfer the cooked fillets to a warm plate and tent loosely with foil to keep warm.
  6. Lower the heat to medium. Add the remaining 2 tablespoons of butter and minced garlic to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  7. Pour in the white wine or chicken broth, scraping up browned bits with a wooden spoon. Let the liquid reduce by half, about 2 minutes.
  8. Stir in the fresh lemon juice and cook for another minute until the sauce slightly thickens.
  9. Pour the lemon butter sauce over the halibut fillets, sprinkle with chopped parsley, and serve immediately.

Notes

Patting the fish dry is crucial for a crispy crust. Use a hot pan with shimmering oil to prevent sticking. Be gentle when flipping the fish to keep fillets intact. For a dairy-free version, substitute butter with vegan butter or olive oil and use vegetable broth instead of wine. If sauce is too thin, simmer longer; if too thick, whisk in a splash of broth or water.

Nutrition

Keywords: halibut, pan-seared fish, lemon butter sauce, crispy fish, quick dinner, seafood recipe, easy fish recipe

Find it online: https://yumnode.com/crispy-pan-seared-halibut-recipe-with-easy-lemon-butter-sauce/