Alaskan Halibut Recipe

Prepare and marinate

Pat the halibut fillets dry with paper towels. Place on a plate or shallow dish. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped dill, kosher salt and black pepper. Spoon or brush the mixture over both sides of the fillets. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Heat pan

Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbs olive oil (reserve 1 tbs from marinade if any) and let it become shimmering but not smoking.

Sear the halibut

If fillets are skin-on, season skin lightly with an extra pinch of salt. Place halibut fillets in the hot pan presentation side down (skin side up if you want to crisp skin afterward) and press gently for 15 seconds to ensure even contact. Sear for 3–4 minutes without moving — you want a golden-brown crust. Flip carefully with a spatula and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the top while cooking for another 3–4 minutes, or until the thickest part registers 125–130°F (52–54°C) for medium-rare to medium. Cook to 140°F (60°C) if you prefer fully opaque and flakier fish.

Make pan sauce

Remove the halibut to a warm plate and tent loosely with foil to rest. Return skillet to medium heat. Add the remaining 1 tbs butter and the minced shallot; sauté 30–45 seconds until soft and translucent but not browned. If using, pour in 1 tbs dry white wine to deglaze the pan, scraping up browned bits, and let it reduce by half (about 1 minute). Add 1 tbs stock and 2 tbs heavy cream (if using) and stir to combine. Simmer gently 1–2 minutes until sauce slightly thickens. Stir in lemon zest and chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish

Return halibut to the pan for 15–30 seconds just to warm through and coat with sauce, or spoon the sauce over the fillets on the plate. Drizzle any accumulated resting juices over the fish.

Serve halibut immediately with lemon wedges on the side and a sprinkle of microgreens or extra dill. Suggested accompaniments: steamed asparagus, roasted baby potatoes, or a light pilaf.