halibut recipe pan seared
The Best halibut recipe pan seared
Pan-Seared Halibut with Lemon-Dill Sauce
A simple yet elegant pan-seared halibut dish that highlights the fish’s delicate flavor with a bright lemon-dill sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 4 (6 oz each) fillets of halibut
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
- ½ cup mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 small garlic clove, minced
👨🍳Directions
-
1
Pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Heat a nonstick skillet over medium-high heat and add olive oil. Once shimmering, add fillets and cook for 3–4 minutes per side until golden brown and opaque. -
2
Remove fillets from the skillet and set aside. In the same skillet, reduce heat to medium and whisk together mayonnaise, dill, lemon zest, lemon juice, and garlic. Pour sauce over fillets and garnish with extra dill if desired.
🔧Equipment
- Nonstick skillet
- Mixing bowl
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan-Seared Halibut with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Pan-Seared Halibut with Lemon-Dill Sauce
How long should I let the halibut sit in the pan before flipping?
Flip the halibut only once, once the edges are golden brown and the flesh is firm to the touch—usually about 2–3 minutes per side. Avoid overcrowding the pan so the fish doesn’t steam instead of sear.
Can I use a nonstick pan for this recipe?
Yes, but if you’re concerned about sticking, lightly oil the pan with high-smoke-point oil (like avocado or grapeseed) and keep the heat moderate. A well-seasoned cast-iron pan works even better for that crispy crust.
What’s the best way to check if the halibut is cooked through?
Press the thickest part of the fish gently—it should spring back immediately when it reaches 145°F (63°C). If it’s still translucent, it needs more time. The skin should be crispy and the flesh firm but not rubbery.
Should I serve halibut with a sauce or just lemon?
A simple squeeze of fresh lemon is classic, but you can also serve it with a light butter sauce (melted butter + a pinch of garlic and herbs) or a drizzle of tartar sauce for extra flavor. Avoid heavy sauces that can weigh down the delicate fish.
Can I reheat leftover pan-seared halibut?
Yes, but reheat it gently in a pan over medium-low heat with a splash of water or broth to prevent drying. Avoid microwaving—it can make the flesh mushy. Best served fresh, but reheating is fine if you’re making a meal ahead.
