Pan Seared Halibut is a simple, healthy and tasty seafood dish. This Pan Seared Halibut recipe is perfect for home cooking. You can make it quickly with a few ingredients. The fish is crispy on the outside and tender inside.
Learning how to make Pan Seared Halibut is easy and fun. It is full of flavor and pairs well with many sides.
This recipe shows step-by-step instructions for perfectly cooked halibut every time. Whether for dinner or a special occasion, this Pan Seared Halibut will impress everyone at the table.
My Experience With This Recipe
I tried this recipe last week and it was amazing. The fish had a golden crust. It stayed tender and moist inside. My family loved the mild, buttery flavor. I served it with lemon wedges for extra zest.
Cooking halibut in a pan was fast and easy. I enjoyed making it because it required little effort. The fish cooked evenly without sticking to the pan. Now, this Pan Seared Halibut is my go-to seafood recipe for busy weeknights.
Recipe Card Info
- Recipe Name: Pan Seared Halibut
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Course: Main Course
- Cuisine: American
- Calories: 220 kcal per serving
Equipment List
- Non-stick skillet or frying pan
- Spatula
- Tongs
- Measuring spoons
- Plate for resting fish
- Paper towels
Ingredients You Need for Pan Seared Halibut
- 4 halibut fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt to taste
- Black pepper to taste
- 1 lemon, sliced
- Fresh herbs (parsley or dill) for garnish
Instructions
- Pat halibut dry
Use paper towels to remove moisture from fillets. This helps get a golden, crispy crust when cooking. - Season the fish
Sprinkle salt and black pepper evenly on both sides of the halibut fillets. - Heat the pan
Place a non-stick skillet over medium-high heat. Add olive oil and butter until melted and hot. - Sear the fillets
Place halibut in the pan. Cook for 3–4 minutes on one side without moving. - Flip carefully
Use a spatula to flip fillets gently. Cook another 3–4 minutes until fish is opaque and flakes easily. - Rest the fillets
Remove fish from pan. Place on a plate and let rest for 2 minutes to keep it moist. - Add lemon and herbs
Squeeze fresh lemon over the fish. Garnish with parsley or dill for extra flavor. Serve warm.
Recipe Tips
- Pat fish dry for a crispy crust.
- Do not overcrowd the pan; cook in batches if needed.
- Use medium-high heat for golden color without burning.
- Let the fish rest before serving to retain juices.
- Try adding garlic or white wine for extra flavor.
Nutrition Information
| Item | Amount |
|---|---|
| Calories | 220 kcal |
| Carbs | 0g |
| Fat | 12g |
| Protein | 26g |
Serving Suggestions
Serve Pan Seared Halibut with lemon wedges for freshness. It pairs well with a light salad or steamed vegetables.
A side of rice or mashed potatoes complements it perfectly. Drizzle a little extra olive oil or butter on top for richness.
Best Sides To Serve With
Steamed asparagus, broccoli or green beans work well. Quinoa or rice provides a hearty base. Fresh garden salad or roasted vegetables also pair nicely. A light garlic butter sauce enhances the flavor.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat. Avoid microwaving to prevent overcooking. Consume soon for best texture and flavor.
Pan Seared Halibut Recipe
Ingredients
- 4 halibut fillets 6 oz each
- 2 tbsp olive oil
- 1 tbsp butter
- Salt to taste
- Black pepper to taste
- 1 lemon sliced
- Fresh herbs parsley or dill for garnish
Instructions
Pat halibut dry
- Use paper towels to remove moisture from fillets. This helps get a golden, crispy crust when cooking.
Season the fish
- Sprinkle salt and black pepper evenly on both sides of the halibut fillets.
Heat the pan
- Place a non-stick skillet over medium-high heat. Add olive oil and butter until melted and hot.
Sear the fillets
- Place halibut in the pan. Cook for 3–4 minutes on one side without moving.
Flip carefully
- Use a spatula to flip fillets gently. Cook another 3–4 minutes until fish is opaque and flakes easily.
Rest the fillets
- Remove fish from pan. Place on a plate and let rest for 2 minutes to keep it moist.
Add lemon and herbs
- Squeeze fresh lemon over the fish. Garnish with parsley or dill for extra flavor. Serve warm.
Notes
- Pat fish dry for a crispy crust.
- Do not overcrowd the pan; cook in batches if needed.
- Use medium-high heat for golden color without burning.
- Let the fish rest before serving to retain juices.
- Try adding garlic or white wine for extra flavor.
FAQs about Pan Seared Halibut
1. Can I use frozen halibut?
Yes, thaw completely in the fridge before cooking. Pat dry to ensure a crispy sear.
2. How do I know when halibut is done?
The fish should be opaque and flake easily with a fork. Do not overcook or it becomes dry.
3. Can I use other oils instead of olive oil?
Yes, avocado or vegetable oil works. Use high smoke point oil for a perfect sear.
4. Can I add spices or herbs while cooking?
Yes, add garlic, paprika or thyme for extra flavor. Add fresh herbs at the end for garnish.
5. Can I bake halibut instead of searing?
Yes, bake at 400°F (200°C) for 12–15 minutes. Searing gives a better crust and flavor.
Conclusion
This Pan Seared Halibut recipe is simple, fast and delicious. You get crispy, tender and flavorful fish every time. Perfect for family dinners or special occasions. Follow the step-by-step instructions for best results.
Serve with sides like vegetables, rice or salad for a complete meal. Try this Pan Seared Halibut today and enjoy a healthy, tasty seafood dish at home.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
