Entrée: United States – Pan-Seared Halibut with Lemon-Butter and Crispy Brussels Sprouts

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

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

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

6 oz (170 g) halibut fillets
1 lb (450 g) Brussels sprouts, trimmed and halved
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
2 cloves garlic, minced
1 lemon, zest and juice
Salt to taste
Black pepper to taste
Fresh parsley, chopped (optional)

Show original ingredient measurements

6 oz / 170 g halibut fillets
1 lb / 450 g Brussels sprouts, trimmed and halved
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
2 cloves garlic, minced
1 lemon, zest and juice
Salt to taste
Black pepper to taste
Fresh parsley, chopped (optional)

Instructions

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

1. Pat halibut dry and season both sides with salt and pepper.
2. Heat a large skillet over medium-high; add a slick of olive oil. Sear halibut 3–4 minutes until golden.
3. Flip, reduce heat to medium, add 1–2 tablespoons (15 to 30 ml) butter and half the garlic; baste fish 2–3 minutes until just opaque. Transfer fish to a warm plate.
4. In the same pan, add a bit more oil and the Brussels sprouts, cut side down; season with salt and pepper.
5. Cook undisturbed until well browned, 4–5 minutes, then toss and sauté 2–3 minutes until tender-crisp.
6. Add remaining garlic; cook 30 seconds. Stir in lemon zest and a squeeze of lemon juice.
7. Plate sprouts, top with halibut, spoon over pan butter, and finish with parsley.

1. Pat halibut dry and season both sides with salt and pepper.
2. Heat a large skillet over medium-high; add a slick of olive oil. Sear halibut 3–4 minutes until golden.
3. Flip, reduce heat to medium, add 1–2 tablespoons butter and half the garlic; baste fish 2–3 minutes until just opaque. Transfer fish to a warm plate.
4. In the same pan, add a bit more oil and the Brussels sprouts, cut side down; season with salt and pepper.
5. Cook undisturbed until well browned, 4–5 minutes, then toss and sauté 2–3 minutes until tender-crisp.
6. Add remaining garlic; cook 30 seconds. Stir in lemon zest and a squeeze of lemon juice.
7. Plate sprouts, top with halibut, spoon over pan butter, and finish with parsley.