Fresh Alaskan Halibut Recipe

Bring fish to temperature

Remove the 8 oz halibut from the refrigerator and pat it dry with paper towels. Let sit at room temperature for 10–15 minutes so it cooks evenly.

Season

Season both sides of the halibut with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp smoked paprika. Lightly rub 1 tablespoon olive oil over the fillet to help the seasoning adhere and prevent sticking.

Preheat

Preheat a nonstick or stainless-steel skillet over medium-high heat until hot, about 2–3 minutes. If using a grill or broiler, preheat to medium-high (grill) or set broiler tray about 6 inches from heat source.

Sear the halibut

Add a thin film of oil to the hot pan if needed. Place the halibut flesh-side down (skin-side up if skin-on) and press gently for 10 seconds to ensure even contact. Sear without moving for 3–4 minutes until a golden crust forms and the edges begin to turn opaque.

Finish cooking

Flip the fillet carefully with a spatula and reduce heat to medium. Continue cooking for 2–4 minutes more, depending on thickness, until the internal temperature reaches 130–135°F (54–57°C) for moist, just-cooked halibut. For a flakier, more done texture cook to 140°F (60°C). Remove from pan and transfer to a warm plate; tent loosely with foil and rest 2 minutes.

Melt butter and soften garlic

While the halibut rests, return the skillet to medium-low heat and add 2 tablespoons unsalted butter. Once the butter has melted and begins to foam, add 1 teaspoon minced garlic and sauté gently for 20–30 seconds until fragrant but not browned.

Finish the sauce

Stir in 1 tablespoon fresh lemon juice and 1/2 teaspoon lemon zest. Add 1 teaspoon drained capers if using, and 1/4 teaspoon freshly ground black pepper. Cook for another 15–20 seconds to warm the capers and meld flavors. Turn off the heat and whisk in the remaining butter foam so the sauce is glossy. Taste and adjust salt if necessary (the halibut is already salted).

Add herbs

Stir in 1 tablespoon finely chopped fresh parsley. Spoon the warm lemon-butter sauce over the rested halibut fillet.

Plate the halibut on a warm plate, spooning the lemon-butter sauce over the top. Garnish with lemon wedges and a sprinkle of microgreens or extra parsley if desired. Serve immediately.

Recommended accompaniments: roasted baby potatoes, sautéed asparagus, or a simple herbed rice pilaf complement this dish.