This recipe highlights the natural, mild flavor of halibut while creating a crisp exterior and moist interior. It requires just a handful of ingredients and minimal prep time. The quick searing method locks in moisture and creates beautiful color, making it ideal for both weeknight dinners and special occasions. It pairs effortlessly with vegetables, grains, or a light salad for a balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Add capers and a splash of white wine to the pan for a Mediterranean-style finish. Top with a light mango or pineapple salsa for a fresh, tropical twist. Use fresh thyme or dill instead of parsley for a different herb profile. Add a light dusting of flour before searing for an extra-crisp crust. Finish with a drizzle of browned butter for deeper flavor.
Storage/Reheating
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or in a 300°F (150°C) oven until heated through. Avoid overcooking, as halibut can dry out easily. Freezing is not recommended for best texture.
FAQs
How do I know when halibut is done?
Halibut is done when it turns opaque and flakes easily with a fork. An internal temperature of 130–135°F (54–57°C) is ideal.
Can I use frozen halibut?
Yes, but thaw it completely and pat it dry before cooking.
Why is my halibut sticking to the pan?
Make sure the pan is hot and the oil is shimmering before adding the fish. Avoid moving it too soon.
Can I cook this in a nonstick skillet?
Yes, a nonstick skillet works well and can help prevent sticking.
What sides pair well with pan-seared halibut?
It pairs beautifully with roasted vegetables, rice, quinoa, or mashed potatoes.
Can I make this dairy-free?
Yes, replace butter with additional olive oil or a dairy-free alternative.
Is halibut a firm fish?
Yes, halibut has a firm, meaty texture that holds up well to searing.
Can I add a sauce?
Absolutely. Lemon butter sauce, garlic cream sauce, or herb vinaigrette complement it nicely.
Should I remove the skin?
Most halibut fillets are sold skinless, but if yours has skin, you can cook it skin-side down first for crispness.
Can I double the recipe?
Yes, just avoid overcrowding the pan. Cook in batches if necessary.
Conclusion
Pan-Seared Halibut is a quick and refined seafood dish that delivers crisp edges, tender flakes, and bright, buttery flavor. With minimal ingredients and simple techniques, it’s an impressive yet approachable recipe you’ll return to time and time again.
Pan-Seared Halibut is a quick and elegant seafood dish featuring tender, flaky fish with a golden crust, finished with butter, garlic, and fresh herbs for a restaurant-quality meal at home.
Ingredients
4 halibut fillets (about 6 ounces each)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Lemon wedges for serving
Instructions
Pat the halibut fillets dry with paper towels to remove excess moisture.
Season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place the fillets in the skillet and cook for 3–4 minutes without moving them to form a golden crust.
Carefully flip the fillets and reduce heat to medium.
Add butter and minced garlic to the pan. As the butter melts, spoon it over the fish to baste.
Cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork.
Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.
Serve immediately with lemon wedges.
Notes
Add capers and a splash of white wine for a Mediterranean finish.Top with a mango or pineapple salsa for a tropical twist.Use fresh thyme or dill instead of parsley for a different herb profile.Add a light dusting of flour before searing for an extra-crisp crust.Finish with a drizzle of browned butter for deeper flavor.Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently. Freezing is not recommended.
