Pan Seared Halibut
This fish dish is perfectly pan-seared to create a golden crust and served atop a creamy, decadent butter sauce that enhances every bite.Whether it's a weeknight dinner or a special gathering, this recipe is easy to prepare and sure to impress. Pair it with your favorite sides, like crisp steamed asparagus, golden roasted potatoes, or a refreshing mixed greens salad, for a meal that’s both nourishing and elegant.
Ingredients
For the Halibut
- 4 Halibut Fillets 6 oz
- 2 tbsp Pacific Seafood Rub
- 2 tsp salt kosher
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 1 lemon half for zest / half for garnish
- 2 tbsp dill fresh finely chopped
For the Butter Sauce
- 4 tbsp butter unsalted
- 1 shallot finely minced
- 2 cloves garlic minced
- ¼ cup dry white wine or chicken stock
- ¼ cup heavy cream
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Halibut
- Pat the halibut fillets dry with paper towels.4 Halibut Fillets
- Rub each fillet with combined Pacific Seafood Rub and salt, ensuring even coverage. Set aside to rest for 10 minutes to allow the seasoning to penetrate.2 tbsp Pacific Seafood Rub, 2 tsp salt
- Heat olive oil in a large skillet over medium-high heat. Add 1 tablespoon butter and let it melt until foamy.1 tbsp olive oil, 1 tbsp butter
- Place the halibut fillets in the skillet, presentation side down. Cook for 3-4 minutes without moving them, until a golden crust forms.
- Flip the fillets and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork.
- Remove the fillets from the skillet and tent with foil to keep warm.
Butter Sauce
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.4 tbsp butter
- Sauté the shallot and garlic for 2 minutes, or until softened and fragrant.1 shallot, 2 cloves garlic
- Deglaze the pan with white wine, scraping up any browned bits. Let the wine reduce by half (about 2-3 minutes).¼ cup dry white wine or chicken stock
- Stir in the heavy cream, lemon juice, dill, and a pinch of salt and pepper. Let the sauce simmer gently for 1-2 minutes.¼ cup heavy cream, 1 tbsp lemon juice, Salt and pepper, 2 tbsp dill
- Add the remaining 2 tablespoon of butter to finish the sauce, whisking until smooth and glossy.4 tbsp butter
Assemble
- Place a seared halibut fillet on top of a vegetable or bean puree.
- Spoon a generous amount of butter sauce on top of fish.
- Garnish with fresh dill, lemon zest, and a wedge of lemon on the side.1 lemon
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