Halibut Filet Recipe

Preheat and prepare

Position oven rack 6–8 inches from the broiler element (top third of oven). Preheat broiler on high for 5 minutes. Line a rimmed baking sheet with foil and lightly oil the foil or coat with nonstick spray to prevent sticking.

Pat and season fish

Pat halibut fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Sweat aromatics

In a small saucepan over medium heat, melt 1 tablespoon of the unsalted butter. Add the finely minced shallot (1 tbsp) and minced garlic (1 tsp). Cook, stirring, until softened and fragrant, about 1–2 minutes — do not brown.

Deglaze

Add the 2 tablespoons white wine (or chicken broth) to the pan and simmer until mostly reduced, about 1–2 minutes, scraping any bits from the bottom.

Finish sauce

Lower heat to medium-low. Add the remaining 3 tablespoons butter in 1-tablespoon pieces, swirling or stirring until each piece melts into the liquid to create an emulsified sauce (velouté). Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Add capers (1 tsp) if using. Taste and season with salt and freshly ground black pepper as needed. Remove from heat and stir in 1 tablespoon chopped parsley.

Broil halibut

Place seasoned halibut fillets on the prepared baking sheet, leaving space between them. Slide the sheet under the hot broiler and broil until the fish is opaque and flakes easily with a fork, about 6–8 minutes for 1-inch thick fillets (time will vary with thickness; thicker cuts may need 8–10 minutes). Do not flip the fish.

Check doneness

Start checking at 5 minutes for thinner fillets. The internal temperature should read 130–135°F (54–57°C) for moist, slightly opaque halibut (carryover will raise temperature slightly).

Rest and sauce

Remove fillets from oven and transfer to a warm plate. Spoon a little of the lemon butter sauce over each fillet and let rest 1–2 minutes to allow flavors to meld.

Transfer fillets to serving plates. Spoon additional warm lemon butter sauce over the fish. Garnish with lemon wedges and extra chopped parsley. Serve immediately with chosen sides (steamed vegetables, rice, or roasted potatoes).