Easy Pan Seared Halibut With Garlic Butter (Kosher)

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I started making this pan seared halibut when my fishmonger convinced me to try a piece that looked absolutely perfect. The flesh was firm and white, with that clean ocean smell that tells you it’s fresh. I was intimidated at first because halibut isn’t cheap, and I didn’t want to mess it up. But it turns out this fish is actually pretty forgiving, and the technique I’m sharing here works every single time.

Halibut is one of those fish that responds beautifully to simple preparation. It’s got enough natural flavor that you don’t need to do much to it. The key is getting a really good sear on one side, which creates this gorgeous golden crust while keeping the inside tender and flaky. I learned this technique from a chef friend who told me the secret is patience. Don’t move the fish around once it hits the pan.

Why Pan Searing Works Best for Halibut

The garlic butter sauce here is deliberately simple. I use fresh garlic that I crush with the flat side of my knife, which releases more flavor than just chopping it. The butter gets infused with the garlic as it melts, and then I finish it with a squeeze of lemon and some fresh parsley. It’s rich without being heavy, and it complements the halibut perfectly without overwhelming its delicate taste.

The Secret to Perfect Garlic Butter

This dish works well for a weeknight dinner when you want something special, or for entertaining because it looks impressive but doesn’t require much hands-on time. I like to serve it alongside roasted vegetables or a simple rice pilaf. The whole thing comes together in about 15 minutes, which means you can have restaurant-quality fish at home without the stress.

Easy Pan Seared Halibut With Garlic Butter (Kosher) - American recipe
I started making this pan seared halibut when my fishmonger convinced me to try a piece that looked absolutely perfect. The flesh was firm and white, with that clean ocean smell that tells you it's fresh. I was intimidated at first because halibut isn't cheap, and I didn't want to mess it up. But it turns out this fish is actually pretty forgiving, and the technique I'm sharing here works every single time. Halibut is one of those fish that responds beautifully to simple preparation. It's got enough natural flavor that you don't need to do much to it. The key is getting a really good sear on one side, which creates this gorgeous golden crust while keeping the inside tender and flaky. I learned this technique from a chef friend who told me the secret is patience. Don't move the fish around once it hits the pan. The garlic butter sauce here is deliberately simple. I use fresh garlic that I crush with the flat side of my knife, which releases more flavor than just chopping it. The butter gets infused with the garlic as it melts, and then I finish it with a squeeze of lemon and some fresh parsley. It's rich without being heavy, and it complements the halibut perfectly without overwhelming its delicate taste. This dish works well for a weeknight dinner when you want something special, or for entertaining because it looks impressive but doesn't require much hands-on time. I like to serve it alongside roasted vegetables or a simple rice pilaf. The whole thing comes together in about 15 minutes, which means you can have restaurant-quality fish at home without the stress.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 halibut fillets 6 oz each, skin removed
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic crushed with flat knife
  • 1 lemon juiced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Remove halibut from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season both sides with kosher salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. The pan should be hot but not smoking.
  3. Carefully place halibut fillets in the pan, leaving space between each piece. Don't move them for 4-5 minutes. You'll know they're ready to flip when the edges start to turn opaque and the bottom releases easily from the pan.
  4. Flip the fillets gently using a thin spatula. Cook for another 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
  5. Remove halibut to a serving platter and tent with foil to keep warm.
  6. Reduce heat to medium-low and add butter to the same pan. Once it starts to foam, add the crushed garlic cloves and cook for 30 seconds until fragrant.
  7. Remove pan from heat and stir in lemon juice and chopped parsley. The sauce will bubble up briefly.
  8. Spoon the garlic butter sauce over the halibut fillets and serve immediately.

Notes

The key to perfect pan seared halibut is not moving it once it hits the pan. Let it develop that golden crust before flipping. If your fillets are thicker than 1 inch, you may need an extra minute or two per side. Store leftovers in the refrigerator for up to 2 days and reheat gently in a 300°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 1g
Protein 36g 72%
*Percent Daily Values are based on a 2,000 calorie diet.
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