Pan Seared Halibut Recipe
Pumpkin Puree | Seared Brussel Sprouts | Lemon-Caper Pan Sauce
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Ingredients
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Halibut
Pumpkin Puree
Seared Brussels Sprouts
Lemon-Caper Pan Sauce
Method
Halibut
- 1
Prepare Halibut
Season halibut fillets with salt and black pepper on both sides.
- 2
Sear Halibut
In a large skillet, heat olive oil over medium-high heat. Add the halibut fillets skin side down and sear for about 4-5 minutes until golden brown. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from the skillet and keep warm.
Pumpkin Puree
- 3
Heat Pumpkin Puree
In a small saucepan, melt the butter over low heat. Add the canned pumpkin puree, ground cinnamon, and salt. Stir until heated through, about 3-4 minutes. Keep warm.
Seared Brussels Sprouts
- 4
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half.
- 5
Lemon-Caper Pan Sauce
- 6
Make Pan Sauce
In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth, lemon juice, and capers. Simmer for 3-5 minutes until slightly thickened. Stir in butter until melted and combined.