Pan Seared Halibut Recipe with Lemon Dill Butter
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Servings
2
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Calories
535 kcal
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Course
Main Course
Pan Seared Halibut Recipe with Lemon Dill Butter
Description
Pan Seared Halibut with Lemon Dill Butter highlights fresh, skinless halibut fillets seasoned simply with salt and pepper then cooked over medium-high heat with butter and oil until golden and flaky. The cooking process develops a crisp outer layer while keeping the center moist. After cooking the fish, the pan is used to create a sauce by lightly browning shallots and garlic, then deglazing with white wine.
The sauce is finished off by turning off the heat, allowing the residual warmth to gently melt cold butter into a creamy lemon and dill sauce. Fresh dill and lemon juice add freshness and brightness. The sauce coats the fish, enhancing its delicate flavor without overpowering it. The dish is ready to serve immediately for best texture and taste.
This recipe suggests serving the fish hot with the sauce poured over and garnished with additional dill and lemon slices, suitable for a refined yet approachable meal. It also includes tips for keeping halibut warm briefly and guidance for storing and reheating leftovers to maintain quality.
Attention to pan temperature when adding cold butter helps prevent sauce separation, while re-emulsification techniques can restore a broken sauce. The flexibility of the sauce allows pairing it with other fish varieties if desired.
Ingredients
- 2 8- ounce halibut fillet fresh, skinless
- 2 tablespoons neutral cooking oil generic cooking oil
- 5 tablespoons butter unsalted, 1 teaspoon
- ½ shallot peeled and small diced
- 1 garlic finely minced clove
- ¼ cup white wine
- 1 tablespoon dill minced fresh
- lemon juice of ½ lemon
- salt to taste
- black 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
- Serve the halibut immediately after cooking for best texture and flavor; it can be kept warm briefly if necessary.
- Store leftover cooked halibut with sauce in the refrigerator up to three days or freeze up to three months; thaw before reheating.
- Reheat gently in the oven at 350°F for 5-6 minutes until hot to preserve texture.
- Add cold butter to the pan off heat to avoid sauce breaking; if it separates, whisk in cold heavy cream to re-emulsify.
- Pat the fish dry before cooking to ensure easy flipping and a crisp surface.
- Frozen halibut can be used if fully thawed before cooking; the lemon dill butter sauce works well with various fish types.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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