Pan-Seared Halibut with Lemon and Dill
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.
Servings: 2 servings
Cost: $15
Ingredients
- 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.