Pan-Seared Halibut with Lemon and Dill

Growing up in Alaska, halibut always felt like a treat. Even though salmon was plentiful, halibut was harder to come by — we didn’t have a boat, so it wasn’t something we caught ourselves. When it did make its way to our table, everyone savored it. Today, I still think of halibut as something special, but I also love how quickly it cooks. This simple pan-seared halibut with lemon and dill is perfect for a busy weeknight, ready in about 15 minutes, and lets the fish shine with just a few fresh ingredients.

Best Tips for Cooking Halibut:

• Pat it dry so it sears instead of steaming.
• Don’t overcook — halibut is lean and can dry out quickly; remove it from the pan just before it’s fully opaque.
• Season simply to let the mild flavor come through.
• Use a hot pan for a golden crust.

Ingredients

• Olive oil
• Halibut fillets
• Salt
• Seafood seasoning
• Lemon
• Butter
• White wine
• Shallots
• Fresh dill
• Heavy cream

How to make

1. Prep the halibut: Pat the halibut fillets dry with paper towels. Season both sides lightly with salt and seafood seasoning.
2. Sear the fish: Heat olive oil in a large skillet over medium-high heat. Add the halibut and sear for 3–4 minutes per side, until golden and just opaque in the center. Remove to a plate and keep warm.
3. Start the sauce: Reduce heat to medium. Add a small knob of butter to the pan, then stir in the chopped shallots (and minced garlic if using). Cook for about 1 minute, until fragrant.
4. Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes. About 2 tablespoons should remain of the wine in the pan. 
5. Finish the sauce: Remove the pan from the heat and let it cool slightly. Whisk in cold butter until the sauce looks silky. Stir in lemon juice, chopped dill, and heavy cream. Heat slightly and adjust salt as needed.
6. Serve: Drizzle the sauce over the halibut fillets and serve immediately.

Pan-Seared Halibut with Lemon and Dill

Amy Sandidge

Pan-Seared Halibut with Lemon and Dill is a simple recipe to make. It is loaded with beautiful flavor and comes together in about 15 minutes, making it a great meal for busy weeknights.

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Servings 2 servings

Ingredients

  

1x2x3x

• ¼ cup Olive oil
• 2 portion halibut fillets Mine were about 5 ounces each
• ½ teaspoon Salt
• 2-3 teaspoons Seafood seasoning
• 1 tablespoon Fresh lemon juice
• 4 tablespoons Butter, divided
• ¼ cup chopped Shallots
• ½ cup White wine
• 1 tablespoon Chopped fresh dill
• ½ cup heavy cream

Instructions

 

• Prep the halibut: Pat the halibut fillets dry with paper towels. Season both sides lightly with salt and seafood seasoning.
• Sear the fish: Heat olive oil in a large skillet over medium-high heat. Add the halibut and sear for 3–4 minutes per side, until golden and just opaque in the center. Remove to a plate and keep warm.
• Start the sauce: Reduce the heat to medium. Add 2 tablespoons of butter to the pan, then stir in the chopped shallots. Cook for about 1 minute, until fragrant.
• Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes. About 2 tablespoons should remain of the wine in the pan.
• Finish the sauce: Remove the pan from the heat and let it cool slightly. Whisk in 2 tablespoons of cold butter until the sauce looks silky. Stir in lemon juice, chopped dill, and heavy cream. Add salt and pepper to taste.
• Serve: Drizzle the sauce over the halibut fillets and serve immediately.

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• Fish & Seafood
• Skillet