Ingredients
Method
- 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.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. The pan should be hot but not smoking.
- 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.
- 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.
- Remove halibut to a serving platter and tent with foil to keep warm.
- 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.
- Remove pan from heat and stir in lemon juice and chopped parsley. The sauce will bubble up briefly.
- 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.