Pan Seared Garlic Butter Halibut
Ingredients
- 4 halibut fillets (about 6 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, roughly chopped
- Pinch of red pepper flakes (optional)
Instructions
- Pat each halibut fillet completely dry with paper towels on both sides.
- Mix salt, pepper, and paprika together and press lightly onto both sides of each fillet. Let rest 5 minutes.
- Heat a heavy skillet over medium-high heat. Add olive oil and heat until shimmering and nearly smoking.
- Place fillets in the pan carefully and do not move them. Sear for 4–5 minutes until golden crust forms and color creeps up the sides.
- Flip each fillet once. Cook another 3–4 minutes until opaque and flaking at the edges.
- Move fillets to a warm plate. Reduce heat to medium-low and add butter to the same pan.
- Once butter melts, add minced garlic and cook for about 60 seconds until fragrant and just barely golden.
- Add lemon juice and lemon zest, stir to combine into a sauce.
- Return fillets to pan and spoon garlic butter over them several times.
- Finish with fresh parsley and red pepper flakes if using. Serve immediately.
Notes
Always pat halibut fillets completely dry before they hit the pan — this is the single most important step for getting a proper golden sear instead of steamed, pale fish.