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Pan-Seared Halibut with Lemon Butter Sauce

Elegant, flaky white fish fillets pan-seared to a golden crisp and finished with a rich, glossy lemon butter garlic sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 fillets
Course: Dinner, Main Course
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Fish
  • 3 fillets halibut, cod, or sea bass approx 6oz each
  • 2 tbsp neutral oil avocado or grapeseed
  • salt and black pepper to taste
Lemon Butter Sauce
  • 0.25 cup dry white wine or chicken broth
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 4 tbsp unsalted butter cold and cubed
  • 2 tbsp fresh parsley chopped

Equipment

  • Stainless steel skillet or Cast iron pan
  • Fish spatula
  • Whisk

Method
 

  1. Pat fish fillets completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a skillet over medium-high heat until shimmering.
  3. Sear fish for 4-5 minutes without moving it until a golden crust forms.
  4. Flip carefully and cook for another 2-4 minutes until opaque. Remove fish from pan.
  5. Reduce heat. Sauté garlic briefly, then deglaze with wine and lemon juice. Simmer 2 minutes.
  6. Remove from heat. Whisk in cold butter cubes one by one to emulsify.
  7. Stir in parsley and pour sauce over the fish to serve.

Notes

Ensure the butter is cold when adding to the sauce to prevent it from breaking. Serve immediately.