Simple and Delicious Pan Fried Halibut Recipe with a Light, Crispy Garlic Butter Crust

Welcome to the only pan fried halibut recipe you’ll ever need. If you’ve ever been intimidated by cooking fish at home, worried it might stick to the pan, overcook, or lack that restaurant-quality finish, this recipe is your answer. We are going to walk through the simple, foolproof steps to achieve a halibut fillet with a stunningly crispy, golden-brown crust and an unbelievably moist, flaky interior. This is the perfect healthy, elegant, and incredibly fast meal for any night of the week—we’re talking under 15 minutes from prep to plate!

Forget dry, bland fish. The beauty of halibut lies in its firm texture and mild, slightly sweet flavor, which makes it the perfect canvas for a simple pan-fry. With just a few key techniques, you can unlock its full potential and create a meal that tastes like it came from a high-end bistro.

Why This is the Best Pan Fried Halibut Recipe

This isn’t just another recipe; it’s a masterclass in technique. Here’s why you’ll turn to it again and again:

• Foolproof Method: We break down the simple secrets to success, from prepping the fish to getting the pan temperature just right.
• The Perfect Crust: Learn the non-negotiable steps for a perfectly golden, crispy sear that provides incredible texture.
• Moist & Flaky Every Time: Say goodbye to dry fish. Our method locks in moisture for a succulent, flaky result.
• Incredibly Fast: This entire recipe comes together in about 15 minutes, making it an ideal weeknight dinner champion.
• Healthy & Versatile: Halibut is packed with protein and omega-3s. This simple preparation keeps it light and healthy.

Key Ingredients for Success

The beauty of this recipe is its simplicity. You don’t need a long list of fancy ingredients to make spectacular halibut. Quality is key.

• Halibut Fillets: You’ll want about 6-ounce fillets, roughly 1 to 1.5 inches thick. This thickness is ideal for getting a great sear without overcooking the center. You can use fresh or previously frozen (and fully thawed) halibut.
• High-Smoke-Point Oil: Avocado oil is my top choice. It has a neutral flavor and can handle the heat. Light olive oil or canola oil also work well.

*Unsalted Butter: Adding a touch of butter at the end adds richness, helps brown the fish, and is the base for our optional pan sauce.

• Simple Seasonings: Coarse sea salt and freshly cracked black pepper are essential. We also add a touch of garlic powder and paprika for color and a subtle layer of flavor.
• Fresh Lemon & Parsley: A squeeze of fresh lemon juice at the end brightens everything up, while fresh parsley adds a pop of color and freshness.

How to Pan Fry Halibut (Step-by-Step)

Achieving a perfect pan-fry is all about following a few crucial steps in the right order. Don’t rush the process, and you’ll be rewarded with amazing results.

1. Prep the Halibut: The single most important step for a crispy crust is starting with dry fish. Use paper towels to pat the halibut fillets completely dry on all sides. Moisture is the enemy of browning!
2. Season Generously: In a small bowl, mix the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over all sides of the dried fillets.
3. Heat the Pan: Place a large skillet (cast iron or stainless steel is best) over medium-high heat. Add the avocado oil. You’ll know the pan is ready when the oil begins to shimmer lightly.
4. Sear the Fish: Carefully place the halibut fillets in the hot pan, presentation-side down. You should hear a strong sizzle. Now, do not touch them! Let them cook undisturbed for 4-5 minutes. This is how the beautiful golden crust forms.
5. Flip and Finish: Add the butter to the pan. Once it melts, use a fish spatula to carefully flip the fillets. Cook for another 3-4 minutes on the second side, basting the fish with the melted butter in the pan. The fish is done when it’s opaque and flakes easily with a fork.
6. Serve Immediately: Remove the halibut from the pan, squeeze fresh lemon juice over the top, and garnish with fresh parsley.

The Secret to a Perfect Golden Crust

Ever wonder how restaurants get that incredible crust on their fish? It’s not magic, it’s technique. Here are the three pillars of a perfect sear.

1. Start with Bone-Dry Fish

I can’t stress this enough. If the surface of the fish is wet, it will steam in the pan instead of searing. This creates a pale, soft exterior. Pat it dry, let it sit for a minute, and pat it dry again. It makes all the difference.

2. Use the Right Pan and Get It Hot

A heavy-bottomed pan like cast iron or stainless steel holds heat incredibly well, which is essential for a hard sear. Get the pan fully preheated over medium-high heat *before* the fish goes in. The oil should be shimmering, not smoking. If you’re looking for a similar result, a great pan-seared halibut recipe requires this same crucial step.

3. Leave It Alone!

Once you place the fish in the pan, resist the urge to move it, shake the pan, or peek underneath. Let it sit for the full 4-5 minutes. This allows the Maillard reaction to happen, creating that deep golden-brown, flavorful crust. The fish will release itself from the pan when it’s ready to be flipped.

Easy Lemon Butter Pan Sauce

Don’t let that flavor in the pan go to waste! After you remove the fish, you can make a delicious 2-minute sauce.

1. Turn the heat down to medium-low.
2. Add another tablespoon of butter, 2 cloves of minced garlic, and the juice of half a lemon to the pan.
3. Stir for about 30-60 seconds, scraping up any browned bits from the bottom of the pan.
4. Pour this glorious sauce directly over your cooked halibut fillets.

What to Serve with Pan Fried Halibut

This simple halibut pairs beautifully with a wide variety of sides. Keep it simple to let the fish shine.

• Vegetables: Roasted Asparagus, Sautéed Green Beans, or a simple Lemon-Dressed Arugula Salad.
• Starches: Creamy Parmesan Risotto, Rice Pilaf, or Lemon Herb Roasted Potatoes.
• Other Preparations: If you love this simple method, you might also enjoy trying a classic baked halibut recipe or taking it outdoors with a flavorful grilled halibut recipe.

For a different take on pan-searing with a bit more spice, this spicy blackened halibut recipe (coming soon) is also a fantastic choice.

Storing and Reheating Leftovers

Store leftover halibut in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to avoid the microwave, which can make it rubbery. Instead, gently warm it in a skillet over low heat with a splash of water or in a 300°F (150°C) oven until just warmed through.

Recipe for Pan Fried Halibut

Pan Fried Halibut Recipe (Perfectly Crispy & Flaky)

This pan fried halibut recipe is your foolproof guide to achieving a restaurant-quality meal at home. Learn the simple secrets to a perfectly crispy, golden-brown crust and a moist, flaky interior in under 15 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 fillets

Course: Dinner, Main Course

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 2 halibut fillets about 6 oz each, 1 to 1.5 inches thick
• 1 tbsp avocado oil or another high-smoke-point oil
• 2 tbsp unsalted butter
• 1/2 tsp coarse sea salt
• 1/4 tsp black pepper freshly cracked
• 1/4 tsp garlic powder
• 1/4 tsp paprika sweet or smoked
• 1 lemon cut into wedges, for serving
• 1 tbsp fresh parsley chopped, for garnish

Equipment

• 1 Large Skillet Cast iron or stainless steel recommended
• 1 Fish Spatula
• Paper Towels

Instructions

 

1. Using paper towels, pat the halibut fillets completely dry on all sides. This is the most crucial step for a crispy crust.
2. In a small bowl, combine the sea salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mix evenly over all surfaces of the halibut fillets.
3. Place a large cast iron or stainless steel skillet over medium-high heat. Add the avocado oil. The pan is hot enough when the oil just begins to shimmer.
4. Carefully lay the halibut fillets in the hot skillet, presentation-side down. Let them cook, undisturbed, for 4-5 minutes, until a deep golden-brown crust has formed.
5. Add the butter to the pan. As it melts, use a fish spatula to gently flip the fillets. Cook for another 3-4 minutes on the second side, spooning the melted butter over the fish as it cooks.
6. Remove the halibut from the pan immediately. Serve with a fresh squeeze of lemon juice and a sprinkle of chopped parsley.

Notes

Pan Choice: A well-seasoned cast-iron skillet will give you the best crust, but a quality non-stick pan can also work if you're worried about sticking.
Doneness: The most accurate way to check for doneness is with an instant-read thermometer; it should read 130-135°F (54-57°C) in the thickest part. Alternatively, it should flake easily with a fork.
Optional Pan Sauce: After removing the fish, add 1 more tbsp butter, 2 minced garlic cloves, and a squeeze of lemon juice to the pan. Swirl for 30 seconds and pour over the fish.

Frequently Asked Questions About This Pan Fried Halibut Recipe

More Delicious Halibut Recipes To Try

Halibut is an incredibly versatile fish that shines in so many preparations. From baking and grilling to searing, there’s a perfect method for any occasion. We hope you explore some of our other favorite ways to cook this delicious fish!

Ready to try your hand at this simple and delicious pan fried halibut recipe? I promise, once you master these basic steps, you’ll be making it on repeat. If you make this recipe, please leave a comment below—I’d love to hear how it turned out for you! Don’t forget to save it to your favorite board on Pinterest!