📝 About This Recipe
Experience the pinnacle of coastal dining with this elegantly simple pan-seared halibut, a dish that celebrates the delicate, sweet flavor of wild-caught white fish. Each fillet is seared to achieve a golden-brown crust while maintaining a moist, flaky interior that melts in your mouth. Finished with a bright, velvety lemon-caper butter sauce, this recipe brings a sophisticated balance of acidity and richness that highlights the best of the Pacific Northwest's bounty.
🥗 Ingredients
Main Ingredients
- 4 6-ounce pieces Wild-caught Halibut fillets (skinless and at room temperature)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Unsalted butter (for searing)
For the Lemon Butter Sauce
- 1 Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 4 tablespoons Cold unsalted butter (cut into small cubes)
- 1 tablespoon Non-pareil capers (drained and rinsed)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 teaspoon Lemon zest (freshly grated)
For Garnish
- 4 Lemon wedges (for serving)
- 1 pinch Microgreens or fresh chives (for a pop of color)
👨🍳 Instructions
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1
Remove the halibut fillets from the refrigerator about 15-20 minutes before cooking to take the chill off, ensuring even cooking throughout.
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2
Using a paper towel, pat each fillet extremely dry on all sides. This is the most important step to achieving a perfect golden-brown crust.
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3
Season both sides of the fillets generously with kosher salt and freshly cracked black pepper right before they hit the pan.
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4
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, swirling until the butter is foamy and just begins to turn slightly brown.
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5
Carefully place the halibut fillets in the pan, seasoned side down. Press down lightly with a spatula for 5 seconds to ensure full contact with the heat.
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6
Sear the fish undisturbed for 4-5 minutes. Do not try to move them; they will naturally release from the pan once a proper crust has formed.
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7
Flip the fillets carefully. The cooked side should be deeply golden. Cook on the second side for another 3-4 minutes, depending on thickness, until the internal temperature reaches 130-135°F (54-57°C).
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8
Transfer the halibut to a warm plate and tent loosely with foil to rest while you prepare the pan sauce.
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9
Lower the heat to medium. In the same pan, add the minced shallots and cook for 1 minute until translucent, scraping up any browned bits (fond) from the bottom.
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10
Add the garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
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11
Pour in the white wine and lemon juice. Increase the heat slightly and let the liquid reduce by half, which should take about 2 minutes.
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12
Reduce heat to low. Whisk in the cold butter cubes one at a time, allowing each to melt and emulsify into a creamy, thick sauce before adding the next.
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13
Stir in the capers, lemon zest, and fresh parsley. Taste the sauce and add a pinch of salt if needed.
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14
Place each halibut fillet on a plate, spoon the warm lemon-caper butter sauce generously over the top, and garnish with fresh chives and a lemon wedge.
💡 Chef's Tips
Always pat your fish dry with paper towels; moisture is the enemy of a good sear. Use cold butter when finishing the sauce to create a stable, glossy emulsion that won't separate. If halibut is unavailable, high-quality sea bass or thick-cut cod make excellent substitutes. Avoid overcooking; halibut is lean and can become dry if it goes past 140°F. Rest the fish for at least 3 minutes before serving to allow the juices to redistribute for maximum flakiness.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or an oaked Chardonnay to complement the buttery sauce. Serve alongside roasted asparagus spears or sautéed haricots verts for a fresh, green crunch. A bed of lemon-zest risotto or garlic mashed potatoes is perfect for soaking up the extra sauce. Provide extra crusty sourdough bread on the side to ensure not a drop of the lemon butter goes to waste.