Tulo

Pan-Seared Halibut Recipe

A very hot pan and a bone-dry fillet are what actually produce the crust, since halibut is lean and releases moisture fast if the surface is wet or the pan is only lukewarm; finishing with a fast pan sauce built from the same butter keeps the whole thing to one skillet.

Prep
10 min
Cook
10 min
Total
20 min
Servings
4

Ingredients

Servings4
  • 4 fillets halibut fillets, skin removed, about 6 oz each
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice, fresh
  • 1 tbsp capers, drained
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
352
Protein
33g
Carbs
1g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the halibut fillets completely dry with paper towels on both sides, then season generously with salt and pepper.
  2. 2Let the fillets sit at room temperature for 10 minutes while the pan heats; this evens out the cooking and helps the exterior sear instead of steam.
  3. 3Heat the olive oil and 2 tablespoons of the butter in a large stainless steel or cast iron skillet over medium-high heat until the butter stops foaming and just starts to turn golden at the edges.
  4. 4Lay the fillets in the pan away from you, presumably the presentation side down first, and don't move them. Sear undisturbed for 4-5 minutes until a deep golden crust forms.
  5. 5Flip carefully with a thin fish spatula and cook the second side for 3-4 minutes, until the fillet flakes easily and reaches 130-135°F (54-57°C) in the thickest part.
  6. 6Transfer the fillets to a plate and tent loosely with foil. Lower the heat to medium and add the remaining 2 tablespoons butter and the garlic to the same skillet.
  7. 7Cook the garlic for 30 seconds until fragrant but not browned, then stir in the lemon juice and capers, scraping up any browned bits from the pan.
  8. 8Simmer the sauce for 1 minute, stir in the parsley, then spoon it over the halibut and serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Buy fillets of even thickness, ideally 1 to 1.25 inches, so they finish cooking at the same rate across the whole piece.
  • If the fillets still have skin on, sear skin-side down first for an extra 1-2 minutes to render it crisp, then flip.
  • Swap capers for a handful of halved cherry tomatoes for a brighter, less briny sauce.
  • A splash of dry white wine added right before the lemon juice deglazes the pan and adds depth to the sauce.

Storage & reheating

Store leftover halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or in a 275°F (135°C) oven until just warmed through; microwaving tends to turn the lean flesh rubbery.

Tips from the Tulo kitchen

  • Frozen halibut works fine if thawed fully in the refrigerator overnight and patted very dry before cooking, since any residual moisture from thawing is exactly what prevents a good sear.
  • Use a fish spatula rather than a regular one when flipping; its thin, flexible edge slides under the crust without breaking the fillet apart.

FAQ

How do I know when halibut is done?

Check with an instant-read thermometer in the thickest part of the fillet; pull it from the heat at 130-135°F (54-57°C), since the temperature will climb another few degrees as it rests. The flesh should look opaque and flake easily with a fork.

Why did my halibut turn out dry?

Halibut has very little fat, so it overcooks quickly and has no buffer once it does. The most common cause is cooking past 140°F (60°C) or searing over heat that's too low, which stretches out the cooking time and dries the fillet.

Can I use frozen halibut for this recipe?

Yes, as long as it's fully thawed in the refrigerator first and patted very dry. Cooking from frozen or with residual moisture on the surface prevents a proper sear.

What can I serve with pan-seared halibut?

Simple sides that don't compete with the lemon butter sauce work best, such as steamed asparagus, roasted potatoes, or a plain rice pilaf to soak up the sauce.

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