This easy Pan Seared Halibut recipe is courtesy of Maya Krampf at Wholesome Yum. It’s nutritious, delicious and takes only twenty minutes to make.
4 6-oz Halibut fillets (1.5 lb.)
½ tsp. Garlic Powder
½ tsp. Paprika
1 tsp. Sea Salt
¼ tsp. Black Pepper
2 Tbs. Olive Oil
Lemon Butter Sauce
½ C. salted Butter
1 medium Lemon, halved
Use paper towels to pat the halibut fillets completely dry – this will ensure even browning.
Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
Remove the fish from the pan and cover tightly with foil to keep warm.
Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until the volume is reduced by half. The lemon butter sauce will still be thin.
Drizzle a little lemon butter sauce over each serving plate. Place the pan-seared halibut fillets over the sauce, then drizzle more sauce on top.