This is, without a doubt, the ultimate pan seared halibut recipe for achieving that perfect, restaurant-quality golden crust and a moist, flaky interior every time. Forget dry, overcooked fish! This straightforward method takes less than 15 minutes and uses a handful of simple ingredients to create a truly spectacular main course. We’ll even make a simple, elegant lemon garlic butter sauce right in the same pan. Get ready for a weeknight dinner that feels five-star.
Why You’ll Love This Pan Seared Halibut Recipe
- Incredibly Fast: This entire dish, from prep to plate, is ready in under 15 minutes, making it the perfect healthy weeknight meal.
- Restaurant-Quality Results: We’re sharing the key techniques chefs use to get that beautiful golden-brown crust while keeping the inside perfectly tender and flaky.
- Simple Ingredients: All you need is halibut, oil, butter, garlic, lemon, and some fresh parsley. It’s simplicity at its most delicious.
- Healthy & Delicious: Halibut is a lean, protein-packed fish. This light cooking method keeps it healthy without sacrificing any flavor.
The 3 Secrets to a Perfect Sear
Getting a perfect sear on fish isn’t about complicated ingredients; it’s all about technique. Master these three simple rules, and you’ll nail it every single time.
- Start with DRY Fish: Moisture is the enemy of a crispy crust. Use paper towels to pat your halibut fillets completely dry on all sides before seasoning. This is the single most important step!
- Use a HOT Pan: Your pan and oil must be hot before the fish goes in. When the oil shimmers slightly, it’s ready. A hot pan instantly sears the surface, creating a crust and preventing the fish from sticking.
- Let It BE: Once you place the halibut in the pan, resist the urge to move it. Let it sit undisturbed for 3-4 minutes to allow that beautiful, golden crust to form. It will release from the pan naturally when it’s ready to be flipped.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- Halibut Fillets: Look for fresh, thick-cut fillets, about 1 to 1.5 inches thick. This thickness helps prevent overcooking. Either skin-on or skinless will work beautifully.
- Avocado Oil: Or another high-smoke-point oil like grapeseed. We use this for the initial sear because it won’t burn like butter.
- Unsalted Butter: Added later in the cooking process for flavor, richness, and to help brown the fish.
- Garlic: Thinly sliced cloves add a wonderful aromatic flavor to the pan sauce.
- Lemon: We’ll use both the juice and slices for a bright, acidic finish.
- Fresh Parsley: For a fresh, herby garnish that adds a pop of color and flavor.
- Salt & Black Pepper: To season the fish perfectly.
How to Pan Sear Halibut: Step-by-Step
Follow these simple steps for a foolproof result.
Step 1: Prepare the Halibut
Remove the halibut fillets from the refrigerator about 15-20 minutes before cooking to let them come to room temperature. Using paper towels, pat the fillets completely dry on all sides. Season generously with salt and freshly cracked black pepper.
Step 2: Heat the Pan
Place a large skillet (cast-iron or heavy-bottomed stainless steel is best) over medium-high heat. Add the avocado oil. Heat the oil until it just begins to shimmer and you see faint wisps of smoke. This indicates the pan is hot enough for a perfect sear.
Step 3: Sear the Halibut
Gently place the halibut fillets in the hot pan, presentation-side down. If using skin-on fillets, start with the skin-side up. Do not overcrowd the pan. Sear, undisturbed, for 3-5 minutes, depending on thickness, until a deep golden-brown crust forms on the bottom. You can gently lift a corner with a fish spatula to check.
Step 4: Flip and Add Aromatics
Flip the fillets carefully. Immediately reduce the heat to medium-low. Add the butter, sliced garlic, and lemon slices to the pan. As the butter melts, tilt the pan and use a spoon to baste the fish with the fragrant butter. Continue to cook for another 2-4 minutes, or until the halibut is opaque and cooked through.
Step 5: Make the Pan Sauce and Serve
Remove the halibut fillets from the pan and set them on a plate. Squeeze the juice from half a lemon into the skillet with the garlic butter and stir, scraping up any browned bits from the bottom. Turn off the heat, stir in the fresh parsley, and immediately pour the sauce over the halibut fillets. Serve hot.
Tips for Success
A few extra tips to ensure your pan-seared halibut is flawless.
| Tip | Explanation |
|---|---|
| Choose the Right Pan | A well-seasoned cast-iron skillet provides the best heat retention for an unbeatable crust. A heavy-bottomed stainless steel or quality non-stick pan will also work well. |
| Check for Doneness | The most accurate way is with an instant-read thermometer; it should read 130-135°F (54-57°C) in the thickest part. If you don’t have one, the fish should flake easily with a fork. |
| Cooking with Skin-On Halibut | If your fillets have skin, you can sear them skin-side down first for extra crispy skin. Most people start presentation-side down, but crispy skin is a delicacy! |
| Don’t Overcook | Halibut is a lean fish and can dry out quickly. It’s better to pull it from the heat when it’s slightly underdone, as it will continue to cook from residual heat (carryover cooking). |
What to Serve with Pan Seared Halibut
This versatile dish pairs well with almost anything. Some of our favorites include:
- Vegetables: Roasted Asparagus, Sautéed Green Beans, or a simple Arugula Salad.
- Starches: Lemon Risotto, Creamy Mashed Potatoes, Quinoa, or crusty bread to soak up the pan sauce.
- Other Fish Dishes: For a bigger seafood feast, try serving it alongside a simple baked halibut or some spicy blackened halibut (coming soon).
Pan Seared Halibut Recipe (Perfectly Crispy & Flaky!)
This pan seared halibut recipe guarantees a restaurant-quality crispy crust and a moist, flaky inside every time. Ready in under 15 minutes with a delicious lemon garlic butter pan sauce!
Ingredients
Equipment
Instructions
- Pat the halibut fillets completely dry with paper towels. Season all sides generously with salt and pepper.
- Place a large skillet (cast-iron preferred) over medium-high heat. Add the oil and heat until it shimmers.
- Gently place the halibut fillets in the hot pan. Sear undisturbed for 3-5 minutes, until a golden-brown crust forms on the bottom.
- Flip the fillets, reduce heat to medium-low, and add the butter, sliced garlic, and lemon slices to the pan. As the butter melts, tilt the pan and spoon the butter over the fish continuously for 2-4 minutes, or until cooked through (internal temp of 130-135°F).
- Remove halibut to a plate. Squeeze the juice from half a lemon into the pan, stir, and add the chopped parsley. Pour the sauce over the fish and serve immediately.
Notes
Do Not Overcook: Halibut is lean and cooks quickly. It's best to remove it from the pan when it's just opaque, as it will continue to cook off the heat.
Dry is Key: Don't skip drying the fish with paper towels! This step is crucial for getting a crispy, golden sear and preventing the fish from sticking.
Pan Seared Halibut Recipe (Perfectly Crispy & Flaky!)
Ingredients
Equipment
Instructions
- Pat the halibut fillets completely dry with paper towels. Season all sides generously with salt and pepper.
- Place a large skillet (cast-iron preferred) over medium-high heat. Add the oil and heat until it shimmers.
- Gently place the halibut fillets in the hot pan. Sear undisturbed for 3-5 minutes, until a golden-brown crust forms on the bottom.
- Flip the fillets, reduce heat to medium-low, and add the butter, sliced garlic, and lemon slices to the pan. As the butter melts, tilt the pan and spoon the butter over the fish continuously for 2-4 minutes, or until cooked through (internal temp of 130-135°F).
- Remove halibut to a plate. Squeeze the juice from half a lemon into the pan, stir, and add the chopped parsley. Pour the sauce over the fish and serve immediately.
Notes
Dry is Key: Don't skip drying the fish with paper towels! This step is crucial for getting a crispy, golden sear and preventing the fish from sticking.
Frequently Asked Questions About Pan Seared Halibut Recipe
Yes, but you must thaw it completely before cooking. Place it in the refrigerator overnight to thaw safely. It’s crucial to pat it extra dry with paper towels, as thawed fish can release more moisture which prevents a crispy sear.
Halibut is perfectly cooked when it flakes easily with a fork and the flesh turns from translucent to opaque. For the most accurate result, use an instant-read thermometer—it should register between 130-135°F (54-57°C) in the thickest part.
There are three key secrets: 1) Pat the halibut completely dry with paper towels before seasoning. 2) Ensure your pan and oil are fully heated (the oil should shimmer) before adding the fish. 3) Don’t try to move the fish for the first 3-4 minutes until a crust has formed and it releases naturally.
A well-seasoned cast-iron skillet is best for developing an incredible, even crust due to its excellent heat retention. However, a quality heavy-bottomed stainless steel or non-stick pan also works great and offers easier cleanup.
This dish pairs beautifully with a variety of sides. Some excellent choices include roasted asparagus, garlic mashed potatoes, lemon risotto, quinoa salad, or a simple green salad with a vinaigrette. Anything that complements the delicate lemon and garlic flavors will work well.
More Delicious Halibut Recipes to Try
If you love this recipe, you’re sure to enjoy exploring other ways to cook this amazing fish! Try our foolproof grilled halibut with a zesty marinade for your next cookout, or whip up some incredibly fresh halibut tacos with chipotle slaw for a fun summer dinner.
Enjoy Your Perfect Halibut!
We hope you love this simple yet elegant pan seared halibut recipe. It proves that you don’t need a lot of time or fancy ingredients to create a truly memorable meal. If you try it, please leave a comment below—we’d love to hear how it turned out! For more delicious ideas, be sure to follow us on Pinterest.
