Pan-Seared Halibut with Lemon Herb Butter Sauce Recipe

Pan-Seared Halibut with Lemon Herb Butter Sauce Recipe

Halibut is a large, flat white fish prized for its firm, meaty texture and mild, sweet flavor. Native to the cold waters of the North Pacific and North Atlantic Oceans, halibut is one of the largest flatfish species and can grow to impressive sizes. Its dense, steak-like flesh makes it a favorite among chefs and Home Cook worldwide, especially for grilling, roasting, and pan-searing. On platforms like cookpad, you’ll find a variety of creative food recipes that highlight halibut’s versatility—from elegant entrées to casual weeknight meals. Halibut’s subtle flavor allows it to pair well with citrus, herbs, and creamy sauces. Because of its firm texture, halibut holds up beautifully in recipes that call for baking or broiling. Whether you’re searching for classic or contemporary food recipes, halibut remains a top choice for flavorful, satisfying seafood dishes enjoyed across cultures and continents.

From a nutritional perspective, halibut is an excellent source of high-quality protein, omega-3 fatty acids, vitamin D, and essential minerals such as selenium and magnesium. It’s relatively low in fat compared to other fish, making it a lean and healthy choice. When cooking halibut, it’s important not to overcook it, as it can become dry and lose its delicate flavor. The recipe below for Pan-Seared Halibut with Lemon Herb Butter Sauce showcases the fish’s natural sweetness complemented by a rich, tangy sauce, delivering an elegant yet approachable dish.

Pan-Seared Halibut with Lemon Herb Butter Sauce Recipe

Ingredients:

• 4 halibut fillets (6 oz each, about 1-inch thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

Instructions:

1. Prepare the Halibut:
• Pat the fillets dry with paper towels.
• Season both sides generously with salt and pepper.
2. Sear the Halibut:
• Heat olive oil in a large skillet over medium-high heat.
• Add the fillets and cook without moving for about 4-5 minutes until the underside is golden brown.
• Flip carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
3. Make the Lemon Herb Butter Sauce:
• Remove the halibut from the skillet and set aside on a warm plate.
• Reduce heat to medium-low; add butter and garlic to the same pan.
• Stir frequently and cook until fragrant, about 1 minute.
• Add lemon juice, zest, parsley, and thyme, stirring to combine.
4. Serve:
• Spoon the sauce over the halibut fillets.
• Serve immediately with steamed vegetables, rice, or roasted potatoes.

FAQs About Halibut

Q: How can I tell when halibut is perfectly cooked?
A: Cooked halibut is opaque and flakes easily with a fork. It should still be moist and tender, not dry or rubbery.

Q: Is halibut sustainable?
A: Some halibut fisheries are sustainably managed, but it’s important to check for certifications like MSC to ensure responsible sourcing.

Q: Can I freeze halibut fillets?
A: Yes. Wrap them tightly and freeze for up to 3 months to maintain quality.

Q: What is the best way to cook halibut?
A: Halibut is versatile; it can be pan-seared, grilled, baked, or broiled. Avoid overcooking to keep it juicy.

Q: Can I substitute halibut with another fish?
A: Yes, other firm white fish like cod, swordfish, or mahi-mahi can be used as alternatives in most recipes.

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