Pan Seared Halibut Dinner Recipe

Prep fillets

Pat the halibut fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet on both sides with the 2 tablespoons of flour and shake off excess.

Heat pan

Place a large sauté pan or skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Heat until the butter foams and just begins to brown but does not burn.

Pan-sear

Add the halibut fillets to the hot pan, spacing them so they do not touch. Sear without moving for 3–4 minutes until a golden-brown crust forms. Carefully flip and cook the second side 3–4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (for medium) or 135°F for fully opaque flaky fish. Spoon pan juices over the fillets while cooking.

Rest

Transfer fillets to a warm plate and tent loosely with foil to rest while you finish the sauce, 3–4 minutes.

Sauté aromatics

In the same skillet used for the halibut (do not wipe it out; leave browned bits), reduce heat to medium. Add 1 tablespoon extra-virgin olive oil and 4 tablespoons unsalted butter. When butter melts, add the finely minced shallot and cook 1–2 minutes until softened. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Deglaze

Pour in 1 cup dry white wine (or seafood stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until liquid reduces by about half, about 3–4 minutes.

Finish sauce

Stir in 2 tablespoons fresh lemon juice and 1 teaspoon tomato paste until incorporated. Reduce heat to low and add the chopped cooked lobster meat, stirring gently to warm through for 1–2 minutes. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon red pepper flakes if using. Swirl in an additional 1–2 tablespoons of butter if you want a richer, glossy sauce. Taste and adjust seasoning.

Add herbs

Stir in 2 tablespoons chopped fresh parsley, then remove the pan from heat to keep the sauce bright and not overly reduced.

Prepare chosen side

If serving with rice: reheat 2 cups cooked rice. If baked potato: keep pre-baked potatoes warm or microwave to reheat; split open and fluff. If mashed: reheat 2 cups mashed potatoes gently with a splash of milk or butter. Steam or heat 2 cups mixed vegetables until crisp-tender.

Assemble

Place a portion of your chosen accompaniment on each plate. Set a halibut fillet on top or beside the starch. Spoon generous ladles of lobster scampi sauce over the halibut, allowing some sauce to fall onto the starch. Garnish with a lemon wedge and a sprinkle of extra chopped parsley.

Serve

Serve immediately while hot. Leftover sauce can be chilled for up to 2 days; reheat gently. Refrigerate unused cooked lobster separately and consume within 2 days.