Pan Seared Halibut in Garlic White Wine Sauce
Ingredients
- 4 halibut fillets (about 6 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 3/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Remove halibut fillets from the fridge 10 minutes before cooking to take the chill off.
- Pat the fillets completely dry on both sides with paper towels.
- Season both sides with salt, pepper, and garlic powder.
- Heat a large skillet over medium-high heat. Add olive oil and let it get hot and shimmering.
- Place fillets presentation side down. Cook without moving for 3 to 4 minutes until the edges turn opaque and the bottom is golden. Flip once and cook another 2 to 3 minutes until the fish flakes easily. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add 1 tablespoon of butter to the same pan. Once melted, add minced garlic and cook for about 60 seconds, stirring constantly.
- Pour in the white wine. Let it sizzle and reduce for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and simmer for 3 to 4 minutes until the sauce reduces slightly and looks glossy.
- Stir in the remaining 2 tablespoons of butter, lemon juice, and capers if using. Taste and adjust salt and pepper.
- Return the halibut to the pan, spoon the sauce over the fillets, and scatter parsley on top. Serve immediately.
Notes
Always pat halibut fillets completely dry before searing — any surface moisture will prevent browning and cause the fish to steam instead of develop that golden crust. Don't skip this step.