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.
Servings: 3 people
Ingredients
- 1 tbsp olive oil
- 3 halibut fish fillets
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 3 tbsp unsalted butter
- 1 tbsp garlic clove - minced
- ½ lemon, juiced (about 1 tablespoon)
- 1 tbsp fresh chopped rosemary for garnish
Instructions
- In a large skillet heat olive oil over medium high heat. Pat halibut fish dry with paper towel and season all over with garlic powder, onion powder, paprika and salt and pepper.
- Place the halibut filets in a large (10-inch) cast iron skillet and turn the heat to medium. Sear fish for 3-4 minutes. Flip your fish fillets over to cook the other side. Set aside once the fish is cooked.
- Reduce the heat to low and add the butter to the skillet. Once it melts, add the minced garlic and cook for about 30 seconds to 1 minute — I watch carefully here because garlic burns fast and that bitterness is hard to recover from. Squeeze in the lemon juice and give everything a quick stir. Gently bring the fish back into the pan.
- Use a spoon to baste each fillet generously with the garlic butter sauce. I like to tilt the pan slightly so the sauce pools to one side. Before serving, garnish with fresh rosemary.
Video
Notes
Don't move it while it sears. Once the fillet is in the skillet, I leave it completely alone. It will release naturally when it's ready to flip. If I try to move it too soon it sticks and tears, and halibut is too beautiful a fish to tear apart.
Remove it from the pan immediately. Cast iron holds heat for a long time after you turn off the burner. I always move the fish to a plate right away so the residual heat doesn't keep cooking it.
Try to buy fillets that are similar in size so they cook evenly.
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.
Nutrition
Serving: 1/3 | Calories: 269kcal | Carbohydrates: 2g | Protein: 25g | Fat: 17g | Cholesterol: 91mg | Sodium: 286mg | Potassium: 611mg