This perfectly flaky pan-seared halibut is cooked in butter and served with fresh herbs yielding a delicious and healthy meal in under 20 minutes. This recipe is gluten-free and made from simple ingredients, perfect for family dinner or entertaining.
Pan-Seared Halibut is one of my favorite types of fish. It has such a delicate and mild flavor, and really takes on a lot of personality when cooked. I love preparing this simple dish with fresh herbs, lemon and butter because the halibut becomes perfectly seasoned, simple but bold. This flaky halibut is a great recipe to have in your weeknight rotation.
Is Halibut Healthy?
Absolutely. You can't really go wrong with eating more fish, and halibut is a great option for people who don't have a taste for that fishy flavor that a lot of seafood lends.
Halibut is a great lean source of protein. It contains omega-3 fatty acids (not a ton because it is rather lean!) and nutrients like B12, selenium, niacin, phosphorus and magnesium.
How To Make Pan-Seared Halibut
This recipe is very simple to make and can be prepared from start to finish in about 15 minutes.
- Start by patting the fish dry with paper towels. This will help the fillets sear evenly. Cut the fish in to 4 even sized fillets.
- Combine 1 teaspoon of salt, black pepper, garlic powder and oregano. Season the fish generously with the spice/herb mixture on all sides.
- Peel and mince two cloves of garlic.
- Slice a lemon into thin crescent shaped slices.
- Heat a skillet over medium heat. Add butter and melt down.
- Add minced garlic to the pan and stir.
- Carefully place the fillets in the pan. Top with lemon slices and cook for about 3-4 minutes per side depending on thickness. Be careful not to overcook. Properly cooked fish will be opaque and flaky but not dry.
- Top with chopped herbs and serve immediately.
Recipe Tips
Pat Fish Dry
Make sure to dry the fillets before seasoning. Removing excess moisture will help allow the fish to sear evenly.
Preheat Pan
Meat does not sear on a cold pan, so be sure that the pan is preheated and the butter is melted before adding the fish.
Avoid Overcooking
Finished halibut will be flaky and the meat will be opaque. This should take about 3-4 minutes per side. Cook time will vary based on thickness of the fillets. Watch carefully and avoiding overcooking or it will become dry.
Top With Fresh Herbs
The finishing touch is adding at least 2 tbsp. of freshly chopped herbs. I used basil and chives which was *chef's kiss* perfection, but you can cater to your own tastes and/or what you plan to serve alongside your halibut.
Serving Suggestions
- Mashed Japanese Sweet Potatoes
- Maple Balsamic Brussels Sprouts
- Pomegranate and Feta Winter Salad
- Herbed Potato Salad
Did you try this Pan Seared Halibut? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Pan Seared Halibut with Herbs and Butter
Equipment
- Frying pan or skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 1 lbs Wild caught halibut
- 1 teaspoon Salt
- 1 teaspoon Oregano
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoon Grass-fed butter
- 2 Cloves of garlic
- 1 Lemon
- 2 tablespoon Fresh chopped herbs I used chives and basil
Instructions
- Pat the fish dry and cut in to desired sized fillets. I usually cut 1 lb of fish in to 4 fillets. Ideally you want all the pieces about the same size to help them cook evenly.
- Combine the salt, pepper, garlic powder and oregano in a small dish and stir together. Generously season each side of each piece of fish.
- Slice lemon in to half crescents about ¼ inch thick. Peel and mince garlic.
- Heat a skillet over medium-high heat and add butter. Allow butter to melt before adding the fish.
- Add garlic to pan with the butter and stir, then add the fillets. Top with lemon slices.
- Cook fish for about 3-4 minutes allowing a nice sear to form and then flip. Cook for another 2-3 minutes. Fish should be seared on the outside, opaque and flaky when finished. Avoid overcooking.
- Top with freshly chopped herbs and serve immediately.
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