Halibut Recipe (Garlic Butter Pan-Seared)

This halibut recipe is one of the quickest, most satisfying dinners I make for my family. I pan-sear the fillets in a cast iron skillet until perfectly golden, then finish them in a rich garlic butter sauce with a squeeze of fresh lemon. The whole thing is ready in about 15 minutes, and honestly it tastes like something from a proper restaurant.

Ingredients to Make This Halibut Recipe

Halibut Fillets – I’ve made this recipe so many times that I’ve learned exactly what to look for when buying halibut. I always reach for Pacific or wild-caught Alaskan halibut when I can find it. The texture is firmer, the flavour is cleaner, and I feel better about where it comes from. Fresh fillets should look bright white and glossy with no grey or yellowing edges. If I’m buying frozen, I check that there are no dried-out or discoloured spots on the fillet, and I always thaw it completely in the fridge overnight before cooking. Frozen halibut holds extra water, so I pat it even more thoroughly than fresh before it goes into the pan, that step is the difference between a good sear and steamed fish.

Pro tip: If halibut isn’t available, I’ve made this recipe with cod, sea bass, and mahi mahi and it works beautifully with all of them. I’d avoid very thin or delicate fish like sole or flounder since they tend to fall apart in a hot skillet.

Seasoning – I use garlic powder, onion powder, paprika, salt, and black pepper to season the fillets. I’ve tested a lot of different combinations over the years and I always come back to this blend. It’s savoury and a little smoky without competing with the garlic butter sauce. If I want a bit of heat, I add a pinch of red pepper flakes too.

Unsalted Butter – I always use unsalted butter here because the fillets are already seasoned with salt. Using unsalted gives me full control over the final flavour of the sauce. I’ve tried salted butter and it’s easy to end up with a sauce that’s too salty, especially if you’re generous with the seasoning on the fish.

Fresh Garlic – I always use fresh garlic cloves for this recipe, not garlic powder in the sauce. Fresh garlic infuses the butter with a depth and aroma that you just can’t get from the powder. I mince it finely so it cooks evenly and doesn’t burn. It only needs about 30 seconds to 1 minute in the butter, just long enough to turn fragrant.

Fresh Lemon – I squeeze half a lemon directly into the garlic butter sauce and it makes a real difference. The acidity brightens the whole dish and balances the richness of the butter perfectly. I also love adding a little lemon zest as a garnish right before serving for an extra fresh finish.

Fresh Rosemary or Parsley – I use fresh rosemary or fresh parsley as a garnish. Both add a fragrant, herby touch that finishes the dish beautifully. Rosemary gives it a slightly more earthy, aromatic note while parsley keeps it light and fresh. I go with whatever I have on hand.

How to Pan Sear Halibut

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While the pan heats up, pat each halibut fillet completely dry with paper towels, both sides. I press firmly and take my time here because this step is the key to a proper sear. Any moisture on the surface of the fish will steam instead of sear, and you’ll miss that golden crust entirely. Season both sides generously with garlic powder, onion powder, paprika, salt, and pepper.

Step 2: Place the fillets in a large cast iron skillet and turn the heat to medium. I always start with a hot pan and then reduce the heat once the fish goes in. This gives me a good sear without burning the outside before the inside is cooked. Cook for 3 to 4 minutes without touching or moving the fillets. The fish will naturally release from the pan when it’s ready to flip. If it feels like it’s sticking, it usually just needs another 30 seconds.

Step 3: Using a fish turner, gently flip each fillet and cook the other side for another 2 to 3 minutes, depending on the thickness. Once cooked, I remove the fillets from the pan right away and set them aside on a plate.

Pro Tip: The internal temperature I aim for is 118°F to 120°F. Halibut is a very lean fish and it goes dry fast, so I’d rather check with a instant-read thermometer than guess by timing alone. Fillets vary so much in thickness from one purchase to the next that timing alone isn’t reliable.

Step 4: Lower the heat and add the butter to the skillet. Once melted, add the garlic and cook for 30 seconds to 1 minute. I stay right at the stove here because garlic burns fast. Stir in the lemon juice, then gently return the fish to the pan. Spoon the sauce over each fillet, tilting the pan slightly so it pools and makes basting easier.

Step 5: Garnish with fresh rosemary or fresh parsley and a few lemon slices if you like. I also love a little lemon zest scattered over the top right before serving. It adds a bright, fresh finish that really brings the whole dish together.

What to Serve with:

I love how versatile this halibut recipe is when it comes to sides. On busy weeknights, I usually keep it simple and serve it alongside my fluffy stovetop white rice. It soaks up the garlic butter sauce beautifully and makes the whole meal feel really complete. My creamy mashed potatoes are another favourite pairing, especially when I want something a little more comforting.

For vegetables, I almost always make my crispy air fryer asparagus or air fryer green beans on the side because they cook quickly and I can have everything on the table at the same time.