Brown Butter Pan-Seared Fresh Halibut

Hooray, it’s fresh halibut season! The original recipe I found is simple, but delicious. And yet, it’s still pretty high in fat. So I lowered the amount of butter and increased the dried seasonings for additional flavor. It turned out beautifully! This one will go on regular rotation throughout halibut season from here on out.

Be sure to use fresh halibut; it makes a big difference!

Pan-Seared Fresh Halibut
(Original recipe: Wholesome Yum)

(2) 6-8-oz halibut fillets, skin removed
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1 TBSP butter
1 TBSP olive oil
2 slices of lemon, fresh

Use paper towels to pat the halibut fillets completely dry.

In a small bowl, mix together all seasonings: garlic powder, onion powder, paprika, and salt. Evenly coat both sides of the fillets.

Heat the butter and olive oil in a skillet over medium-high heat. Let it simmer until it begins to turn slightly brown, careful not to burn it.

Add the halibut and lemon slices to the skillet. Do not move the fillets to allow for a good sear. After 4 minutes, or when the edges of the fish have become opaque, flip the fillets over and brown on the other side for another 3-4 minutes or until cooked through. Pay attention not to overcook, as halibut can become chewy.

Serve halibut fillets topped with a cooked lemon slice and any remaining pan sauce.

TIP: Sauté veggies, like asparagus, in remaining pan juices for a great side dish!

TIP: If you’re not watching your fat intake, you can always create an even more delicious pan sauce by deglazing the pan with more butter, fresh-squeezed lemon juice, minced garlic, and capers. It’s incredible!

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