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Easy Pan Seared Halibut With Garlic Butter (Kosher)

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Dairy (Milchig)Fish

Pan-seared halibut with garlic butter has a golden crust and a tender, flaky center. The fish is seared in olive oil, then basted with butter, crushed garlic and lemon and finished with parsley.

Don’t Move the Fish

Pat the fillets dry and season them. Heat the pan until the oil shimmers, add the fish, and leave it alone until a golden crust forms and it releases easily, about 3 to 4 minutes. Flip, add the butter and garlic, and spoon the foaming butter over the fish as it finishes. Thick fillets need an extra minute or two per side.

Kosher Notes

With butter, this is a dairy dish; fish with dairy is fine according to most customs. For a pareve version, baste with olive oil or pareve margarine. Halibut is kosher.

Leftovers

Leftovers keep for 2 days; reheat gently in a 300°F oven.

Easy Pan Seared Halibut With Garlic Butter (Kosher)
Learn how to cook restaurant-quality pan seared halibut at home with this foolproof technique. The garlic butter sauce takes it over the top.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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