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- 1
Season the halibut
Pat the halibut fillets dry and sprinkle the tops with a small pinch of kosher salt.
- 2
Heat the pan
Add 2 tablespoons of the butter and the olive oil to a medium-to-large skillet or saute pan over medium heat. Swirl the fats together until the butter just starts to brown and smells nutty.
- 3
Sear the first side
Lay the halibut top-side down in the pan. Sprinkle the side facing up with the rest of the salt and a few grinds of black pepper. Cook undisturbed for 5 minutes — you want a real golden crust before you touch it.
- 4
Flip and add lemon
Using one or two long fish spatulas, gently flip the fillets. Tuck the lemon slices into the pan around the fish and cook another 3 to 5 minutes. Poke the fish or peek inside the center with a small knife — you want it to just flake. Pull it a touch underdone; it'll finish cooking off the heat.
- 5
Rest the fish
Lift the fillets and the cooked lemon slices onto a platter and tent loosely with foil while you build the sauce.
- 6
Build the pan sauce
Pour off all but about 2 tablespoons of the fat in the pan — the easiest way is to pour it all into a bowl, let the dark bits sink to the bottom, then skim 2 clean tablespoons back into the pan. Keep the heat at medium and stir in the chopped garlic. Cook for 1 minute, just until fragrant.
- 7
Deglaze with wine
Pour in the white wine and let it bubble away until almost fully evaporated, scraping any browned bits off the bottom of the pan.
- 8
Finish the sauce
Add the lemon juice, capers, and chopped parsley. Cook for about a minute, then pull the pan off the heat and swirl in the remaining 2 tablespoons of butter a piece at a time until you have a silky, glossy sauce.
- 9
Glaze and serve
Return the fish to the pan with any juices from the platter. Spoon the sauce over the top for 30 seconds, then move each fillet to a plate. Top with a cooked lemon slice and an extra spoonful of pan sauce.
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Pan-Seared Halibut with Lemon-Caper Butter
Created by: CoastalKitchen
Ingredients
- 1 lb halibut
- 4 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- black pepper, to taste
- 4 lemon slices
- 2 tsp garlic
- 1/4 cup white wine
- 2 tbsp lemon juice
- 2 tbsp capers
- 2 tbsp flat-leaf parsley
Instructions
- Season the halibutPat the halibut fillets dry and sprinkle the tops with a small pinch of kosher salt.
- Heat the panAdd 2 tablespoons of the butter and the olive oil to a medium-to-large skillet or saute pan over medium heat. Swirl the fats together until the butter just starts to brown and smells nutty.
- Sear the first sideLay the halibut top-side down in the pan. Sprinkle the side facing up with the rest of the salt and a few grinds of black pepper. Cook undisturbed for 5 minutes — you want a real golden crust before you touch it.
- Flip and add lemonUsing one or two long fish spatulas, gently flip the fillets. Tuck the lemon slices into the pan around the fish and cook another 3 to 5 minutes. Poke the fish or peek inside the center with a small knife — you want it to just flake. Pull it a touch underdone; it'll finish cooking off the heat.
- Rest the fishLift the fillets and the cooked lemon slices onto a platter and tent loosely with foil while you build the sauce.
- Build the pan saucePour off all but about 2 tablespoons of the fat in the pan — the easiest way is to pour it all into a bowl, let the dark bits sink to the bottom, then skim 2 clean tablespoons back into the pan. Keep the heat at medium and stir in the chopped garlic. Cook for 1 minute, just until fragrant.
- Deglaze with winePour in the white wine and let it bubble away until almost fully evaporated, scraping any browned bits off the bottom of the pan.
- Finish the sauceAdd the lemon juice, capers, and chopped parsley. Cook for about a minute, then pull the pan off the heat and swirl in the remaining 2 tablespoons of butter a piece at a time until you have a silky, glossy sauce.
- Glaze and serveReturn the fish to the pan with any juices from the platter. Spoon the sauce over the top for 30 seconds, then move each fillet to a plate. Top with a cooked lemon slice and an extra spoonful of pan sauce.