Halibut Recipe

Prep fish

Pat halibut fillets dry with paper towels. Trim any ragged edges. Place fillets on a rimmed tray or plate, spaced so marinade covers evenly.

Make marinade

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped thyme, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp kosher salt and 1 tsp black pepper until emulsified.

Marinate

Brush or spoon half of the marinade over both sides of the fillets. Reserve the remaining half for basting and flavoring the sauce. Let fish sit at room temperature 10–15 minutes (or refrigerate up to 30 minutes).

Preheat skillet

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat.

Sear fillets

When oil is shimmering, place fillets presentation-side down (skin side if present down or up depending on preference) in the pan without crowding. Sear 3–4 minutes until a golden crust forms and fish releases easily.

Flip and finish

Flip fillets gently and add 1 tbs olive oil to the pan if needed. Spoon reserved marinade over the tops and continue to cook 3–5 minutes more, basting occasionally, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Thicker fillets may need a minute or two more. Remove fish to a warm plate and tent loosely with foil to rest while you make the sauce.

Sauté shallot

Reduce heat to medium. Add 2 tbs butter to the same skillet. When butter melts add the minced shallot and sauté 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan.

Deglaze

Pour in 1/4 cup dry white wine (or fish stock) to deglaze the pan, scraping the bottom to release fond. Let the liquid reduce by about half, 2–3 minutes.

Finish sauce

Stir in 1 tbs lemon juice, capers (if using) and the remaining reserved marinade. Simmer 30–60 seconds, then swirl in the remaining 1 tbs butter until the sauce is glossy. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley.

Serve

Spoon the pan sauce over each halibut fillet. Garnish with lemon wedges and additional parsley. Serve immediately with suggested sides (potatoes and steamed asparagus) if desired.

If serving with baby potatoes: boil potatoes until tender, toss with butter, a pinch of salt and chopped parsley. If serving with asparagus: steam or blanch asparagus 2–3 minutes until bright green and tender-crisp, then toss with a little butter and lemon juice. Plate vegetables alongside halibut and spoon extra sauce over everything.