Halibut * Recipe

Prep fish

Pat the halibut fillets dry with paper towels. Season both sides evenly with the kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you preheat the pan.

Preheat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear halibut

Carefully place the fillets in the hot pan, leaving space between them. Sear without moving for 3–4 minutes until the underside is golden and releases easily. Flip the fillets with a spatula.

Finish with butter

After flipping, reduce heat to medium. Add 2 tablespoons unsalted butter, minced garlic, and lemon zest to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the tops of the fillets (basting) for 2–3 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare to medium, or 135°F for fully opaque but still moist.

Rest and garnish

Remove the halibut to a warm plate and let rest for 2–3 minutes. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley into the pan juices and spoon a small amount over each fillet. Serve immediately with lemon wedges and microgreens or extra parsley.

Deglaze

With the heat at medium, pour 1/4 cup dry white wine or chicken stock into the still-hot skillet used for the fish. Scrape the fond (browned bits) with a wooden spoon while the liquid simmers for 1–2 minutes to reduce slightly.

Finish sauce

Turn the heat to low and whisk in the 2 tablespoons of cold butter, one cube at a time, to create a glossy emulsion. Stir in 1 teaspoon rinsed capers and adjust seasoning with a pinch of salt and pepper if needed. Spoon the sauce over the rested halibut before serving.

Plate the halibut fillets, drizzle with pan sauce if using, garnish with lemon wedges and microgreens or parsley. Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, or a simple salad).