Published March 23, 2022.This post may contain affiliate links. Please read my disclosure policy.
This amazing pan seared halibut recipe is cooked to perfection and topped off with an elegant lemon butter sauce with fresh dill. You won’t believe how quickly this recipe comes together.
This pan seared halibut recipe is loaded with flavor and would go very well served with my butter-glazed green beans or perfectly cooked rice. Both are easy to make and would complement this dish.
Halibut
Halibut is a saltwater fish that is caught in the Atlantic water and is incredibly popular throughout the world. It has a mild, slightly sweet flavor and is firm in texture. I would compare the flavors of halibut to that of tilapia.
Halibut can be grilled, broiled, pan seared, poached, or baked. It is also best to remove the skin or scales as it is very rubbery and not overly flavorful. While it is on the more expensive side of fresh fish, you can find it on sale or frozen at a much cheaper price.
Ingredients and Substitutions
- Oil – Any neutral flavored oil will work.
- Butter – unsalted butter helps to brown the fish, adds flavor, and assists in releasing it from the pan.
- Halibut – Use fresh, skinless halibut for this recipe.
- Dill – Fresh dill is best, but you can substitute it with half the amount of dry dill.
- White Wine – You can use chardonnay, pinot grigio, or sauvignon blanc, and hit will help deglaze the pan.
- Shallots – Small diced shallots will help add a lot of flavors to the sauce.
- Garlic – Finely diced garlic will take the sauce to the next level.
- Lemon – This will add some acid and brightness to the sauce and fish.
How to Make Pan Seared Halibut
Use these easy-to-follow instructions and pictures to make this perfect Pan Seared Halibut recipe:
Season the halibut on both sides with salt and pepper.
Add some oil to a large frying pan and heat over high heat until it begins to smoke lightly.
Place in the halibut, turn the heat down to medium-high, add in some butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Set aside.
Add the butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.
Deglaze with white wine and cook until there are about 1 to 2 tablespoons of liquid left.
Turn the heat off completely and let sit for 1 to 2 minutes before adding in cold butter and mixing until the butter is melted but not broken.
Stir in the dill, lemon juice, salt, and pepper, and mix until combined.
Pour the sauce over the fish and garnish with more dill and lemon slices.
Make-Ahead and Storage
Make-Ahead: You can keep it warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.
chef notes + tips
- Take care that your pan is not too hot before adding in the cold butter to make the sauce, or else the butter will separate, and your sauce will be broken and runny.
- You can use frozen halibut; just be sure it’s completely thawed before using.
- Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
- This recipe is very versatile, so just about any fish will work with the lemon dill sauce.
- If your butter sauce breaks, you can sometimes bring it back with 1 to 2 tablespoons of cold heavy whipping cream. Whisk it in until combined.
More Fish Recipes
- Broiled Salmon
- Halibut and Chimichurri Sauce
- Salmon Patties
- Halibut with Honey-Soy Glaze
- Honey Garlic Salmon
Video
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Pan Seared Halibut Recipe with Lemon Dill Butter
5 from 16 votes
This amazing pan-seared halibut recipe is cooked to perfection and topped off with an elegant lemon butter sauce with fresh dill.
Servings: 2
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Ingredients
- 2 8- ounce fresh skinless halibut fillets
- 2 tablespoons oil
- 5 tablespoons + 1 teaspoon unsalted butter
- ½ peeled and small diced shallot
- 1 finely minced garlic clove
- ¼ cup white wine
- 1 tablespoon minced fresh dill
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
Season the halibut on both sides with salt and pepper.
Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.
Place in the halibut, turn the heat down to medium-high, add in 1 teaspoon of butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout. Remove the cooked halibut and set aside.
Add 1 tablespoon of butter to the pan and cook the shallots and garlic over medium heat for 1 to 2 minutes or until very lightly browned.
Deglaze with the white wine and cook until there are about 1 to 2 tablespoons of liquid left.
Turn the heat off completely and let sit for 1 to 2 minutes before adding in 4 tablespoons of cold butter and mixing until the butter is melted, but not broken. See note on helping to re-emulsify the sauce.
Stir in the dill, lemon juice, salt, and pepper, and mix until combined.
Pour the sauce over the fish and garnish with more dill and lemon slices.
Notes
Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.
Take care that your pan is not too hot before adding in the cold butter to make the sauce or else the butter will separate, and your sauce will be broken and runny.
You can use frozen halibut; just be sure it’s completely thawed before using.
Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.
This recipe is very versatile so just about any fish will work with the lemon dill sauce.
If your butter sauce broke, you can sometimes bring it back with 1 to 2 tablespoons of cold heavy whipping cream. Whisk it in until combined.
Nutrition
Calories: 535kcalCarbohydrates: 2gProtein: 27gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 145mgSodium: 103mgPotassium: 675mgFiber: 1gSugar: 1gVitamin A: 985IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Course: Main
Cuisine: American, French
Author: Chef Billy Parisi
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24 comments
- sue😁 Macleod
Fabulous aslook through your tasty recipe getting brave explore ….thank you ChefBilly 🤤😁😋
- Reply
- Lisa Jones
Delicious & easy skill level recipe. Made this for my husband and he loved it. Adding it to my recipe book.
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- Kathy
I made this tonight along with Chef Biily’s Greek salad. What an amazing way to cook the halibut!! Very few ingredients so pulls together quickly and boy was it tasty!! That fish with the green salad was over the top. My husband could not believe what a wonderful dinner I served on a weeknight. Highly recommend!
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amazing!
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- Dave
Always been a bit hesitant to cook fish. Came out just great!
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excellent!
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- Lynne Finnerty
This was easy and delicious. I used the other half of the shallot in a mushroom risotto to serve with the halibut.
- Reply
perfect!
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- Pam
I had planned on fish tonight so I thought would give it a try. I had everything but the shallots so I used the white of a green onion then added the green at the end… I like onions. I used sole, not the best choice for sure but what I had. I should have reduced the wine just a bit more I think but I just poured it over everything. It was fantastic! Served with green and yellow beans and quinoa. Such a simple change from what I usually do and what a difference!
Pam- Reply
appreciate you trying it
- Reply
- Janet Gibeau
The fish was cooked perfectly and the taste was amazing
- Reply
fantastic
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- Earlene
Made this again for Easter dinner and everyone asked “are you willing to share the recipe?” Heck yeah! Just sent them to your site! This recipe is easy for company and every time I serve it I get that WOW from guests.
- Reply
Thanks for giving it a shot!!
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- Steve Brandt
This super easy, flavorful and fairly quick recipe will enhance any whitefish, but the Pacific Halibut I used performed and tasted amazing. I made two filets of Halibut and one of Pacific (Alaskan) Cod side by side and they each were unique, mostly in texture. I really enjoyed making the butter sauce and learning to finesse the melt and not break down the butter. So velvety! Serve with garlic/lemon zest fresh green beans and a salad. This plates really beautifully as well. If you love pan seared whitefish, I highly recommend Chef Billy’s recipe.
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Thank you!
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- Ian Campbell
Only the best
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I appreciate that.
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- Judy
Absolutely delicious! My husband and I thoroughly enjoyed this recipe. It will definitely be made again and again! Thanks Billy!
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- Toni Tuders
Can’t wait to try this with the mahi mahi I just got. 😊
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- Laura
Phenomenal! My husband actually licked his plate clean lol. I substituted Mahi Mahi for the fish. I’m learning so many incredible techniques from you. Keep them coming Chef!
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- Mary
I never understand why people always deep fry halibut. It is such a delicious fish. And this recipe just proves that again. Dill, butter, garlic are all made to go with fish. Thank you.
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- jean m nielson
Thank you Chef Billy Parisi, I’ve never prepared halibut before, and was nervous, but this turned out absolutely delicious!!! This recipe is a keeper!!!
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- Maureen Ross
Chef Billy Parisi you really make me happy! Halibut is one of my favorites! Thank you for everything. God bless you and your family and your beautiful wife. Keep on cooking and teaching us all your wonderful tricks and knowledge. Thank you. Maureen Ross.
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