Halibut (1pc) Recipe

Pat dry and season

Remove the halibut from the refrigerator 10–15 minutes before cooking to take the chill off. Pat both sides dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder and smoked paprika. Lightly press the seasoning into the flesh so it adheres.

Heat pan

Place a 10–12 inch heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear halibut

Gently lay the halibut into the hot pan away from you. Cook undisturbed for 3–4 minutes until the underside is golden brown and easily releases from the pan. Do not move it while searing.

Flip and add aromatics

Flip the fillet using a thin spatula. Immediately reduce heat to medium. Add the butter, sliced garlic and thyme/parsley to the pan alongside the fish. As the butter melts, tilt the pan slightly and spoon (baste) the butter and aromatics over the top of the fish repeatedly for 1.5–3 minutes, until the fish feels firm to the touch and registers 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for well done.

Make quick pan sauce

If using, remove the halibut to a warm plate and tent loosely with foil. Add the white wine or stock to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Let it reduce 30–60 seconds. Stir in capers and a squeeze of lemon juice (from half a lemon). Swirl in any butter left in the pan to enrich the sauce.

Plate and garnish

Return any accumulated juices from the resting fish to the pan sauce, spoon the sauce over the fillet, and garnish with chopped parsley or microgreens. Serve with lemon wedges on the side.

Serve immediately while hot. Internal temperature should be at least 125°F (52°C) for a moist medium; check doneness with a thermometer or by flaking the thickest part with a fork. Leftovers can be refrigerated in an airtight container up to 2 days.