Pan Seared Halibut Recipe with Lemon Dill Butter
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
2
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Calories
535 kcal
-
Course
Main Course
Pan Seared Halibut Recipe with Lemon Dill Butter
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This amazing pan-seared halibut recipe is cooked to perfection and topped off with an elegant lemon butter sauce with fresh dill.
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Ingredients
- 2 8- ounce fresh skinless halibut fillets
- 2 tablespoons oil
- 5 tablespoons + 1 teaspoon unsalted butter
- ½ peeled and small diced shallot
- 1 finely minced garlic clove
- ¼ cup white wine
- 1 tablespoon minced fresh dill
- Juice of ½ lemon
- salt and pepper to taste
Instructions
- Season the halibut on both sides with salt and pepper.
- Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.
- Place in the halibut, turn the heat down to medium-high, add in 1 teaspoon of butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Remove the cooked halibut and set aside.
- Add 1 tablespoon of butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.
- Deglaze with the white wine and cook until there are about 1 to 2 tablespoons of liquid left.
- Turn the heat off completely and let sit for 1 to 2 minutes before adding in 4 tablespoons of cold butter and mixing until the butter is melted, but not broken. See note on helping to re-emulsify the sauce.
- Stir in the dill, lemon juice, salt, and pepper, and mix until combined.
- Pour the sauce over the fish and garnish with more dill and lemon slices.
Notes
- Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.
- How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.
- Take care that your pan is not too hot before adding in the cold butter to make the sauce or else the butter will separate, and your sauce will be broken and runny.
- You can use frozen halibut; just be sure it’s completely thawed before using.
- Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
- This recipe is very versatile so just about any fish will work with the lemon dill sauce.
- If your butter sauce broke, you can sometimes bring it back with 1 to 2 tablespoons of cold heavy whipping cream. Whisk it in until combined.
Nutrition Information
Show Details
Calories
535kcal
(27%)
Carbohydrates
2g
(1%)
Protein
27g
(54%)
Fat
44g
(68%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
103mg
(4%)
Potassium
675mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
985IU
(20%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 103mg | 4% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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