Pan Seared Halibut

This pan-seared halibut recipe is simple to make with just a handful of ingredients. We love the mild flavor of halibut paired with the lemon butter sauce.

Course Seafood

Cuisine American

Keyword seafood

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 320kcal

Author Karly Campbell

Ingredients

2 halibut steaks thawed (about 1-inch thick, 8-ounces each)
½ teaspoon salt more to taste
½ teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons butter softened
2 teaspoons lemon juice
1 tablespoon fresh parsley chopped
lemon wedges for serving

Instructions

Pat halibut steaks dry with a paper towel.
Preheat a pan over medium-high heat. Add the oil and let heat.
Salt and pepper both sides of the halibut steaks and then add to the pan.
Cook for 8 minutes, flipping halfway through cooking, until golden brown on the outside, and nearly cooked through.
Top each steak with a tablespoon of butter and teaspoon of lemon juice.
Cover the pan with a lid and continue cooking over low heat for about 2 minutes to let the butter melt over the halibut.
Remove from the heat and sprinkle with the fresh parsley before serving.

Notes

You may substitute cod, halibut, or mahi mahi in for the halibut if you’re struggling to find it. You may use smaller sized filets as well, but adjust cook time accordingly.

The seasonings on this fish are very simple, letting the mild, somewhat sweet flavor of the halibut shine through. You may season more aggressively if desired.

Add garlic powder or Cajun seasoning to the fish before cooking or turn the butter into a garlic butter by mixing in freshly minced garlic and parsley.

Nutrition