Entrée: United States – Halibut with Lemon Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 skinless halibut fillets (about 6 oz (170 g) each, 1–1.5 inches (2.54 to 3.81 cm) thick)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) olive oil
4 tbsp (60 g) unsalted butter, divided
2 garlic cloves, minced
1 / 2 cup (120 ml) dry white wine or low-sodium fish/vegetable broth
2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) capers, drained (optional)
2 tbsp (30 ml) fresh parsley, chopped
Lemon wedges, for serving

Show original ingredient measurements

4 skinless halibut fillets (about 6 oz / 170 g each, 1–1.5 inches thick)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
4 tbsp (60 g) unsalted butter, divided
2 garlic cloves, minced
1 / 2 cup (120 ml) dry white wine or low-sodium fish/vegetable broth
2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
1 tsp lemon zest
1 tbsp capers, drained (optional)
2 tbsp fresh parsley, chopped
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Pat halibut dry with paper towels. Season both sides with salt and pepper.
Heat a large skillet over medium-high until hot. Add olive oil. Sear halibut, undisturbed, 3–4 minutes until well browned. Flip and cook 2–4 minutes more, until the centers reach 130–135°F and are just opaque. Transfer fish to a warm plate; tent loosely with foil.
Reduce heat to medium. Add 1 tablespoon (15 ml) butter to the skillet. Add garlic and cook, stirring, 30 seconds until fragrant.
Pour in wine or broth. Simmer 2–3 minutes, scraping up browned bits, until reduced by about half.
Stir in lemon juice, lemon zest, and capers (if using). Remove from heat and whisk in remaining 3 tablespoons (45 ml) butter, a piece at a time, until the sauce is glossy. Taste and season with salt and pepper as needed.
Return halibut to the pan for 30 seconds to warm and coat, or plate the fish and spoon the lemon butter over the top. Sprinkle with parsley and serve with lemon wedges.

Pat halibut dry with paper towels. Season both sides with salt and pepper.
Heat a large skillet over medium-high until hot. Add olive oil. Sear halibut, undisturbed, 3–4 minutes until well browned. Flip and cook 2–4 minutes more, until the centers reach 130–135°F and are just opaque. Transfer fish to a warm plate; tent loosely with foil.
Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add garlic and cook, stirring, 30 seconds until fragrant.
Pour in wine or broth. Simmer 2–3 minutes, scraping up browned bits, until reduced by about half.
Stir in lemon juice, lemon zest, and capers (if using). Remove from heat and whisk in remaining 3 tablespoons butter, a piece at a time, until the sauce is glossy. Taste and season with salt and pepper as needed.
Return halibut to the pan for 30 seconds to warm and coat, or plate the fish and spoon the lemon butter over the top. Sprinkle with parsley and serve with lemon wedges.