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Pan-Seared Halibut with Brown Butter Recipe

American · Main course · 25 min total

A quick and elegant dish featuring perfectly seared halibut fillets in a nutty brown butter sauce with lemon and capers.

Ingredients

• 2 (6-ounce) skinless halibut fillets, about 1 inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon capers, drained
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat halibut fillets dry with paper towels and season both sides with salt and pepper.
2. Heat a large stainless steel or cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter; swirl to coat.
3. Place halibut fillets in the skillet, presentation side down. Cook without moving for 4 minutes, until golden brown.
4. Carefully flip fillets and cook for another 3-4 minutes, until fish is opaque and flakes easily. Transfer to a plate and tent loosely with foil.
5. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet and swirl until melted. Continue cooking, swirling often, until butter turns golden brown and smells nutty, about 1-2 minutes.
6. Remove skillet from heat. Stir in capers and lemon juice (be careful of splattering).
7. Return halibut to the skillet, spooning brown butter sauce over the top. Garnish with parsley and serve immediately.

Tips

• For best results, use a fish spatula for flipping.
• Serve with roasted asparagus or a simple green salad.
• Leftover brown butter can be stored in the refrigerator for up to 1 week.

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