Description
This Pan Seared Halibut recipe delivers perfectly cooked, flaky white fish with a rich buttery sauce infused with capers, fresh dill, and lemon juice. It’s a quick and elegant dish, ideal for a healthy lunch or dinner that highlights the natural flavors of fresh halibut.
Ingredients
Scale
Fish
- 1 pound halibut fillets
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
Flavorings
- 3 tablespoons chopped capers
- 3 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the Fish: Pat the halibut fillets dry with a paper towel to remove excess moisture. Sprinkle the sea salt and ground black pepper evenly over both sides of the fish. Let the fillets rest at room temperature for 10 minutes to enhance seasoning absorption and promote even cooking.
- Heat the Skillet: Place a large skillet on the stove over medium-high heat. Add the olive oil and butter to the pan. Wait until the butter melts and starts to bubble before adding the halibut fillets, placing them skin side down if the fillets have skin. This will help to get a nice golden crust on the fish.
- Sauté and Baste: Cook the fillets for about 4 minutes on the first side, continuously spooning the hot oil and butter mixture over the top of the fish to keep it moist and flavorful.
- Add Capers and Dill: Sprinkle the chopped capers into the skillet, continue to baste the halibut with the buttery oil mixture for an additional 2 minutes. Then evenly sprinkle the fresh chopped dill over the fillets and allow everything to cook together for a final 2 minutes. This layering of flavors brightens the dish.
- Check for Doneness: Use an instant-read thermometer to verify the internal temperature of the halibut has reached 145°F. The fish should easily flake apart when tested with a fork, indicating it is perfectly cooked.
- Serve: Remove the fillets from the skillet and place on serving plates. Drizzle with the lemon juice for a fresh finishing touch. Serve immediately to enjoy the halibut at its best.
Notes
- Letting the fish come to room temperature before cooking helps achieve even cooking and a better sear.
- Basting the fish with butter and olive oil keeps the fillets moist and enhances flavor.
- Use an instant-read thermometer to ensure the fish is safely cooked without overcooking.
- Fresh dill and lemon juice add a bright, fresh finish that complements the rich butter sauce.
- This recipe works best with fresh or thawed halibut fillets.
