This easy halibut fillet recipe is your key to a restaurant-quality meal right in your own kitchen. In just 15 minutes, you’ll have perfectly pan-seared halibut with a crisp, golden-brown crust and a tender, flaky interior, all drenched in a luscious lemon garlic butter sauce. Forget dry, overcooked fish forever; this method is truly foolproof and delivers an incredibly moist and flavorful result every time. It’s the perfect elegant, healthy dinner for a busy weeknight.
Why You’ll Love This Easy Halibut Fillet Recipe
If you’ve ever felt intimidated by cooking fish at home, this is the recipe that will change everything. It’s designed for success, even for beginners!
- Quick & Easy: From prep to plate, this entire meal is ready in about 15 minutes. It’s the definition of a fast and fabulous weeknight dinner.
- Incredibly Flavorful: The mild, sweet flavor of the halibut shines, enhanced by a simple yet elegant pan sauce of butter, fresh lemon juice, garlic, and parsley.
- Perfect Texture: We’ll show you the secret to achieving that irresistible contrast: a perfectly crisp sear on the outside and a moist, flaky inside.
- Healthy & Light: Halibut is a fantastic source of lean protein and omega-3s. This recipe keeps it light and healthy without sacrificing a drop of flavor.
The Simple Ingredients You’ll Need
You only need a handful of fresh, high-quality ingredients to make this dish spectacular. The beauty of this recipe is its delicious simplicity.
- Halibut Fillets: You’ll want about 1.5 pounds of halibut fillets, cut into four 6-ounce portions. Look for firm, white fillets that are about 1-inch thick.
- Olive Oil: For getting a beautiful sear on the fish.
- Unsalted Butter: The rich base of our delicious pan sauce.
- Garlic: Freshly minced garlic provides the best aromatic flavor.
- Lemon: We’ll use both the juice and slices for garnish, adding brightness that cuts through the richness of the butter.
- Fresh Parsley: For a pop of color and fresh, herbaceous flavor at the end.
- Salt & Black Pepper: To season the fish perfectly.
A Note on Choosing the Best Halibut
You can use either fresh or frozen halibut for this recipe. If using frozen, make sure to thaw it completely in the refrigerator overnight. Before cooking, pat the fillets completely dry with paper towels—this is a critical step for achieving a golden, crispy crust. You can use either skin-on or skinless fillets; if using skin-on, sear the skin side down first to get it extra crispy.
How to Cook Halibut Fillets (Step-by-Step)
Follow these simple steps for a flawless result. The key is to work efficiently and have all your ingredients ready before you begin.
- Prep the Halibut: Pat the halibut fillets completely dry with a paper towel. This is the most important step for a good sear! Season both sides generously with salt and freshly ground black pepper.
- Sear the Fish: Place a large skillet (cast iron or non-stick works well) over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the halibut fillets in the pan. Don’t overcrowd it. Cook for 3-4 minutes per side, without moving them, until a beautiful golden-brown crust forms. The exact time will depend on the thickness of your fillets.
- Make the Pan Sauce: Once the fish is golden on both sides, reduce the heat to low. Add the butter and minced garlic to the skillet. Allow the butter to melt and the garlic to become fragrant (about 30 seconds), swirling the pan. Be careful not to burn the garlic.
- Finish & Baste: Squeeze the fresh lemon juice into the pan. Tilt the skillet and use a spoon to baste the fish with the garlic-butter sauce for about a minute. This infuses the fillets with incredible flavor.
- Garnish and Serve: Carefully remove the halibut fillets from the pan and transfer them to a plate. Sprinkle with fresh chopped parsley and serve immediately with extra sauce from the pan drizzled over the top.
The Secret to Perfectly Cooked Halibut (Don’t Overcook It!)
The number one mistake when cooking halibut is overcooking it, which leads to dry, tough fish. Halibut is a very lean fish, so it cooks quickly. Here’s how to tell exactly when it’s done.
Check for Doneness: Flake Test and Internal Temperature
Your halibut is perfectly cooked when it is opaque and flakes easily with a fork. For the most accurate result, use an instant-read thermometer. Insert it into the thickest part of the fillet; you should pull the fish off the heat when it reaches 130-135°F (54-57°C). The fish will continue to cook for a minute or two from residual heat after you remove it from the pan.
Variations and Substitutions
While this simple recipe is fantastic as is, you can easily customize it. Here are a few ideas:
| Ingredient | Substitution Idea |
|---|---|
| Herbs | Swap parsley for fresh dill, chives, or thyme. A pinch of red pepper flakes can add a little heat. |
| Citrus | Use lime juice instead of lemon for a slightly different bright, zesty flavor. |
| Sauce | Add a splash of dry white wine (like Sauvignon Blanc) to the pan after the garlic and let it reduce before adding the lemon juice for a more complex sauce. |
Don’t have a good skillet or prefer a more hands-off method? If you prefer to bake it, you can check out our ultimate guide to baking halibut perfectly.
What to Serve with Halibut
This versatile halibut fillet recipe pairs well with a wide variety of side dishes. Keep it simple to let the fish be the star.
- Vegetables: Roasted Asparagus, Sautéed Spinach, Steamed Green Beans, or a simple green salad.
- Starches: Lemon Herb Rice Pilaf, Creamy Risotto, Roasted Baby Potatoes, or a simple quinoa salad.
- For a complete meal: Try serving it alongside our Easy One-Pan Mediterranean Halibut Recipe for a full-course fish dinner experience.
Storing and Reheating Leftovers
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in a skillet over low heat with a splash of water or broth to keep it from drying out. Avoid the microwave, as it can make the fish rubbery. Leftovers are also delicious cold on top of a salad or you could use leftovers to make amazing halibut tacos!
The Perfect Halibut Fillet Recipe (Pan-Seared with Lemon Garlic Butter)
This easy halibut fillet recipe delivers perfectly pan-seared fish with a crisp, golden crust and a tender, flaky interior, all drenched in a luscious lemon garlic butter sauce. A restaurant-quality meal in just 15 minutes!
Ingredients
Equipment
Instructions
- Pat the halibut fillets completely dry with a paper towel. Season both sides generously with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the seasoned halibut fillets in the pan. Cook for 3-4 minutes per side, without moving them, until a deep golden-brown crust forms.
- After flipping the fish and searing the second side, reduce the heat to low. Add the unsalted butter and minced garlic to the skillet. Allow the butter to melt and foam, and cook until the garlic is fragrant, about 30-60 seconds.
- Squeeze the fresh lemon juice into the pan to stop the garlic from browning further. Tilt the skillet and use a large spoon to continuously baste the fish with the lemon garlic butter sauce for about a minute. The fish is done when it flakes easily or reaches an internal temperature of 130-135°F (54-57°C).
- Remove the halibut from the pan, place on plates, and spoon the remaining sauce over the top. Garnish with fresh chopped parsley and serve immediately.
Notes
Do Not Overcook: Halibut is very lean and will dry out if overcooked. Use an instant-read thermometer for best results, pulling the fish from the heat at 130-135°F.
Dry the Fish Well: Patting the fillets completely dry is the most crucial step for achieving a perfect, crispy sear.
High Heat is Key: Ensure your pan and oil are properly hot before adding the fish to prevent sticking and ensure a good crust.
The Perfect Halibut Fillet Recipe (Pan-Seared with Lemon Garlic Butter)
Ingredients
Equipment
Instructions
- Pat the halibut fillets completely dry with a paper towel. Season both sides generously with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the seasoned halibut fillets in the pan. Cook for 3-4 minutes per side, without moving them, until a deep golden-brown crust forms.
- After flipping the fish and searing the second side, reduce the heat to low. Add the unsalted butter and minced garlic to the skillet. Allow the butter to melt and foam, and cook until the garlic is fragrant, about 30-60 seconds.
- Squeeze the fresh lemon juice into the pan to stop the garlic from browning further. Tilt the skillet and use a large spoon to continuously baste the fish with the lemon garlic butter sauce for about a minute. The fish is done when it flakes easily or reaches an internal temperature of 130-135°F (54-57°C).
- Remove the halibut from the pan, place on plates, and spoon the remaining sauce over the top. Garnish with fresh chopped parsley and serve immediately.
Notes
Dry the Fish Well: Patting the fillets completely dry is the most crucial step for achieving a perfect, crispy sear.
High Heat is Key: Ensure your pan and oil are properly hot before adding the fish to prevent sticking and ensure a good crust.
Frequently Asked Questions About This Halibut Fillet Recipe
Yes, you can adapt this recipe for the oven. Preheat your oven to 400°F (200°C). Place the seasoned fillets in a baking dish, drizzle with melted butter, lemon juice, and garlic. Bake for 10-12 minutes, or until the fish reaches 130-135°F and flakes easily.
Yes, absolutely. If using frozen halibut, make sure to thaw it completely and safely overnight in the refrigerator. Before cooking, it’s crucial to pat the thawed fillets completely dry with paper towels to remove excess moisture, which is key for getting a perfect sear.
The number one way to prevent dry halibut is to avoid overcooking it. Halibut is very lean and cooks fast. Use an instant-read thermometer and don’t cook it past 135°F. Basting the fish with the pan sauce during the final minute of cooking also helps keep it wonderfully moist.
Halibut’s mild flavor pairs well with many sides. We recommend serving it with roasted asparagus, steamed green beans, rice pilaf, roasted baby potatoes, or a simple green salad with a vinaigrette.
The best internal temperature for halibut is between 130-135°F (54-57°C). Use an instant-read thermometer inserted into the thickest part of the fillet. Remove it from the heat at this temperature, as it will continue to cook slightly as it rests, ensuring a moist and flaky result.
More Delicious Seafood Recipes to Try
If you loved this simple and delicious way to prepare fish, you’ll want to explore more of our easy seafood recipes. Whether you’re grilling, baking, or searing, we have a recipe for you!
We’re confident this will become your go-to halibut fillet recipe. It’s a testament to how simple ingredients can create an exceptionally delicious meal. If you try it, please leave a comment and rating below to let us know how it turned out! And don’t forget to save this recipe on Pinterest for later!
