Description
A quick, elegant, and foolproof pan-seared halibut recipe featuring a bright lemon-butter-wine sauce. Perfect for a stress-free date night or busy weeknight dinner.
Ingredients
Scale
- 4 halibut fillets (approx. 6 oz each)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, cold and cut into pieces
- 2 medium lemons (juiced and zested)
- 3–4 cloves garlic, minced
- 1/4 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 small bunch fresh parsley, chopped
- Kosher salt and freshly cracked black pepper
- Chicken broth (optional substitute for wine)
Instructions
- Pat the halibut fillets completely dry with paper towels and season both sides generously with sea salt and black pepper.
- Heat a 12-inch skillet (stainless steel or cast iron) over medium-high heat and add the olive oil.
- Once the oil shimmers, gently place the fillets in the pan. Do not crowd the pan; cook in batches if necessary.
- Sear the fish undisturbed for 3-4 minutes until the bottom is golden and the color turns opaque halfway up the side.
- Flip the fillets and cook for another 2-3 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the fish from the pan and set aside on a warm plate, tenting loosely with foil.
- Reduce heat to medium and pour the white wine into the same skillet, scraping up brown bits from the bottom.
- Simmer the wine for 2 minutes to reduce slightly, then add the minced garlic and lemon zest. Sauté for 30 seconds until fragrant.
- Turn heat to low and add the cold butter pieces one at a time, whisking constantly to create a glossy emulsion.
- Remove from heat, stir in the chopped parsley, and pour the sauce immediately over the halibut.
- Serve right away while hot and fragrant.
Notes
Ensure the fish is completely dry before searing to prevent steaming. Use cold butter for the sauce to help create a stable emulsion. If using frozen fish, thaw completely in the fridge overnight. Do not overcook the fish as it dries out quickly. For a dairy-free option, swap butter for olive oil, though the sauce will be less rich.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 30
Keywords: halibut, lemon fish, date night dinner, quick seafood, low carb, keto friendly, pan seared fish, healthy dinner