Garlic Butter Halibut Recipe

Light, flakey, and moist, you are going to love this Garlic Butter Halibut Recipe. It’s pan-seared to perfection and topped with a rich garlic butter sauce—a quick and delicious weeknight dinner you’ll love!

 

I love pan-searing halibut for weeknight dinners—it comes together so quickly and easily, making busy nights feel stress-free. If you’ve tried my cod recipe, baked salmon, baked tilapia, or rainbow trout recipe, you’re going to love this recipe too. It’s packed with the same delicious garlic butter flavors as the others!

Key Ingredients to Make This Halibut Recipe

Halibut fish— I love Pacific halibut and wild-caught types. They have a firm, flaky texture and a clean, mild flavor. They are also more sustainable. If buying fresh halibut, look for white, glossy flesh. For frozen fillets, avoid any with dried-out edges.

Seasoning: I use garlic powder, onion powder, paprika, salt, and pepper to season my halibut. For extra heat, add red pepper. 

Butter — Make sure to use unsalted butter as we are already seasoning with salt.

Garlic cloves — I love using fresh garlic because it has a stronger, richer flavor than pre-minced or jarred garlic. It adds depth, aroma, and a natural kick to this dish.

Fresh rosemary — Chop some fresh rosemary for garnish. If you don’t have fresh rosemary, you can use other fresh herbs like parsley, cilantro or dill.

Fresh rosemary — Chop some fresh rosemary for garnish. If you don’t have fresh rosemary, you can use other fresh herbs like parsley, cilantro or dill.

Lemon juice – it’s optional but I love to squeeze a little bit of fresh lemon juice on top of my fish. It adds more flavour. If you prefer, you can also add lime juice instead. 

How to Cook Halibut

1. In a large skillet heat olive oil over medium-high heat. Pat the white fish dry with a paper towel and season both sides of the fish with the dried spices.

2. Place the fillets in a large cast-iron skillet and turn the heat to medium heat. Cook it for 3-4 minutes (cooking time will depend on the size of your fillets).

3. Using a turner, flip your halibut fillets over to cook the other side. It’s cooked when it flakes easily with a fork or reaches the temperature of 118ºF. Set aside once it’s cooked.

4. Reduce the heat to low and add butter to the skillet. Melt the butter and then, add garlic. Saute for about 30 seconds or 1 minute. Add the fish back to the pan and spoon the sauce over the fillets. You might have to tilt the pan a bit.

5. Garnish this pan fried fish recipe with fresh rosemary or fresh parsley. You can also garnish it with lemon zest. 

How To Store Leftovers

Storage – I like to transfer leftovers to an airtight glass container and keep in the refrigerator for 3-4 days. Or, portion them out into meal prep containers to have for lunches throughout the week.

Reheating – For best results, heat in a pan on the stove so the halibut doesn’t dry out. You can also heat in the microwave along with some sides for a full meal at once.

What to Serve with:

This pan seared halibut recipe pairs well with an array of delicious sides. Try rice, cucumber salad and mashed potatoes for savory flavors that complement the fish.

For variety, consider air fryer asparagus, air fryer green beans and roasted sweet potato, each adding unique tastes and textures to enhance your halibut recipe.