This foolproof halibut steak recipe delivers a restaurant-quality meal right in your own kitchen in under 15 minutes. With a beautifully golden-brown crust and a juicy, flaky interior, each bite melts in your mouth. Bathed in a simple yet elegant lemon garlic butter sauce, this is the perfect way to enjoy the mild, sweet flavor of premium halibut.
Forget dry, overcooked fish forever. We’re sharing all the essential tips to ensure your halibut steaks are perfectly moist and tender every single time. Whether it’s a busy weeknight or a special occasion, this recipe is guaranteed to impress.
Why This is the Best Halibut Steak Recipe
If you’re looking for a reliable fish recipe, you’ve found it. This one stands out for a few simple reasons:
- Incredibly Fast: From prep to plate, this entire meal comes together in about 15 minutes, making it ideal for a quick and healthy weeknight dinner.
- Simple, Flavorful Ingredients: You only need a handful of fresh ingredients to create a spectacular pan sauce that enhances, not overpowers, the delicate flavor of the halibut.
- Foolproof Technique: We focus on the most important steps—a hot pan, dry fish, and not overcooking—to guarantee success, even for beginners.
- Elegant & Healthy: Halibut is a fantastic source of lean protein and omega-3s. This recipe feels like a five-star dish while being incredibly nutritious.
Key Ingredients for Perfect Halibut Steaks
The beauty of this recipe lies in its simplicity. You’ll only need a few high-quality ingredients to let the fish shine.
- Halibut Steaks: Look for thick-cut steaks, about 1 to 1.5 inches thick. This thickness helps prevent them from cooking too quickly. Both skin-on or skinless will work beautifully.
- High-Smoke Point Oil: Avocado oil or grapeseed oil is perfect for getting that initial hot sear without burning.
- Unsalted Butter: Added later in the cooking process, butter creates a rich, nutty sauce for basting and adds incredible flavor.
- Garlic: Freshly minced garlic cloves provide a pungent, aromatic base for the pan sauce.
- Lemon: We use both the juice and zest to add a bright, acidic kick that cuts through the richness of the butter.
- Fresh Parsley: A sprinkle of fresh parsley at the end adds a touch of color and fresh, herbaceous flavor.
- Salt & Black Pepper: To season the fish and enhance all the other flavors.
A Note on Choosing Your Halibut
You can use either fresh or frozen halibut for this recipe. If using frozen, be sure to thaw it completely overnight in the refrigerator. The most critical step with previously frozen fish is to pat it exceptionally dry with paper towels to remove all excess moisture before it hits the pan.
How to Cook Halibut Steaks (Step-by-Step)
Cooking halibut is all about preparation and timing. Follow these steps for a perfect result.
Step 1: Prep the Halibut
First, use paper towels to pat the halibut steaks completely dry on all sides. This is the single most important step for achieving a perfect golden sear. Moisture will steam the fish instead of searing it. Once dry, season both sides generously with salt and freshly ground black pepper.
Step 2: Sear the Steaks
Place a large skillet (cast iron or stainless steel works best) over medium-high heat. Add the avocado oil. Once the oil is shimmering and hot, gently place the halibut steaks in the pan. Listen for that satisfying sizzle! Let the steaks cook, undisturbed, for 3-4 minutes until a beautiful golden-brown crust forms on the bottom.
Step 3: Add Aromatics and Baste
Flip the halibut steaks using a fish spatula. Reduce the heat to medium-low and add the butter to the pan. Once the butter has melted, add the minced garlic and swirl the pan. As the butter foams, tilt the pan slightly and use a large spoon to continuously baste the fish with the garlic butter for 1-2 minutes. This infuses the fish with flavor and keeps it incredibly moist.
Step 4: Finish and Rest
The fish is done when it flakes easily with a fork or an instant-read thermometer registers 130-135°F in the thickest part. Remove the pan from the heat. Squeeze fresh lemon juice over the steaks, then sprinkle with fresh parsley. Let the halibut rest in the pan for a couple of minutes before serving to allow the juices to redistribute.
Tips for Foolproof, Flaky Halibut Every Time
Stick to these simple rules, and you’ll master this recipe.
- Use a Hot Skillet: A properly preheated pan is non-negotiable for a good crust. Let the oil get hot before the fish goes in.
- Pat the Fish Dry: I can’t say it enough! A dry surface is the key to a golden, crispy sear.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding lowers the pan’s temperature and causes the fish to steam.
- Trust the Thermometer: The safest way to avoid overcooking is to use an instant-read thermometer. Fish can go from perfect to dry in less than a minute.
What’s the Right Internal Temperature for Halibut?
Cooking fish to the perfect temperature is crucial. Unlike meat, fish cooks very quickly. Here’s a simple guide to halibut doneness:
| Doneness | Internal Temperature | Description |
|---|---|---|
| Medium-Rare | 125°F (52°C) | Slightly translucent in the center, very moist. |
| Medium (Recommended) | 130-135°F (54-57°C) | Mostly opaque, flakes easily, still very moist and tender. |
| Well-Done | 140°F+ (60°C+) | Fully opaque, firm, and may start to become dry. |
Remember to remove the fish from the heat at the lower end of your desired range, as it will continue to cook for a few minutes while it rests.
Serving Suggestions
This lemon garlic halibut pairs wonderfully with a variety of sides. Spoon any extra pan sauce over the fish and your side dish!
- Vegetables: Roasted asparagus, steamed green beans, or sautéed spinach.
- Starches: Creamy risotto, quinoa, roasted baby potatoes, or a simple orzo salad.
- Salad: A light and crisp green salad with a vinaigrette dressing.
More Delicious Halibut Recipes to Try
If you loved this simple pan-seared method, you’ll want to explore other ways to prepare this amazing fish. Whether you prefer an oven-baked version or want to fire up the grill for some perfectly grilled halibut, there are so many options. We’re confident you’ll find what you’re looking for to make what is truly the best halibut recipe for your family.
The Recipe
Halibut Steak Recipe (Perfectly Pan-Seared in 10 Minutes!)
Ingredients
Equipment
Instructions
- Using paper towels, pat the halibut steaks completely dry on all sides. This is essential for a good sear. Season generously with salt and pepper.
- Place a large skillet (cast iron or stainless steel) over medium-high heat. Add the avocado oil and heat until it shimmers.
- Gently place the halibut steaks in the hot pan. Cook for 3-4 minutes without moving them, until a golden-brown crust forms on the bottom.
- Carefully flip the steaks with a fish spatula. Reduce the heat to medium-low. Add the butter and minced garlic to the pan.
- As the butter melts and foams, tilt the pan and use a large spoon to baste the fish continuously with the garlic butter for about 1-2 minutes. This keeps the fish moist and infuses it with flavor.
- Cook until the fish flakes easily or an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C).
- Remove the pan from the heat. Squeeze fresh lemon juice over the fish and sprinkle with chopped fresh parsley. Let the steaks rest for a minute before serving, with extra pan sauce drizzled on top.
Notes
Dry Fish is Key: For the best sear, make sure your halibut is patted completely dry before seasoning.
Frozen Halibut: If using frozen fish, ensure it's fully thawed in the fridge and patted extra dry to remove excess moisture.
Frequently Asked Questions About This Halibut Steak Recipe
Absolutely. For best results, thaw the frozen halibut steaks completely in the refrigerator overnight. Before cooking, make sure to pat them extra dry with paper towels to remove any excess moisture, which is crucial for getting a good sear.
Store leftovers 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, or in a low-temperature oven (around 275°F) until just warmed through to avoid drying it out.
You can do either! Cooking with the skin on helps hold the steak together and keeps it moist. If you do, sear the skin side first until it’s crispy. If you prefer no skin, it’s perfectly fine to remove it before cooking.
The key to juicy halibut is not overcooking it. Use an instant-read thermometer and pull the fish from the heat when it reaches an internal temperature of 130-135°F (54-57°C). It will continue to cook slightly as it rests.
This dish pairs beautifully with simple sides. Try serving it with roasted asparagus, steamed green beans, a light quinoa salad, or creamy mashed potatoes. Anything that complements the lemon garlic butter sauce works well.
Enjoy Your Perfect Halibut!
We hope you love this simple and elegant halibut steak recipe. It’s a testament to how incredible a meal can be with just a few fresh ingredients and the right technique. Give it a try and let us know how it turned out in the comments below. For more delicious dinner ideas, be sure to follow us on Pinterest!
