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Pan Seared Halibut Recipe


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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Pan Seared Halibut Recipe is made with halibut, butter, olive oil, lemons, garlic, white wine, capers and garnished with fresh parsley.


Ingredients

Scale
  • 1 pound fresh halibut
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 lemons
  • 2 tablespoons fresh garlic, finely chopped
  • ¼ cup white wine
  • 2 tablespoon drained capers
  • 2 tablespoons chopped parsley

Instructions

  1. Sprinkle salt and pepper all over the halibut to your liking.  
  2. On a saucepan on medium high heat, add oil and butter and wait for the butter to melt. Add the halibut and sear for 3-4 minutes on each side. Remove the halibut from the pan.
  3. Lower heat to medium low. Using the same pan and the same juice, add 2 tablespoons of butter. Once the butter melts, add the garlic and white wine and bring to a simmer. After three minutes, add the juice of two lemons, capers and parsley.
  4. Add the halibut back on the pan and scoop the juice over and over again onto the halibut. Serve and enjoy!

Notes

  • Use fresh halibut: Halibut is a delicate fish that is best when it is fresh. Look for fillets that are firm and have a mild, sweet aroma. Avoid fillets that are slimy or have a strong fishy smell.
  • Pat the halibut dry: Use a paper towel to pat them dry and remove any excess moisture. This will help create a crispy crust when you pan-sear the fish.
  • Don't overcook the halibut: Halibut is a lean fish that can easily become dry and tough if it is overcooked. Cook the halibut just until it is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets, but it should only take a few minutes per side.
  • Use a nonstick skillet: A nonstick skillet is ideal for pan-searing the halibut, as it will prevent the fish from sticking to the pan and falling apart.
  • Make the sauce in the same pan: After you remove the halibut from the pan, use the same pan to make the piccata sauce. This will help to deglaze the pan and incorporate any browned bits from the halibut into the sauce, which will add flavor.
  • Use fresh lemon juice: Fresh lemon juice is essential for making the piccata sauce. It provides a bright, tangy flavor that complements the delicate flavor of the halibut. Avoid using bottled lemon juice, as it can taste artificial and lack the same freshness.
  • Garnish with fresh parsley: Chopped fresh parsley is a classic garnish for halibut piccata. It adds color and freshness to the dish and complements the flavors of the lemon and capers.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American