Pan-Seared Halibut with Lemon Butter

Instructions

1. 1

   Remove halibut from refrigerator 20 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season both sides generously with salt and pepper.

2. 2

   Heat olive oil and 2 tablespoons butter in a large stainless steel or cast iron skillet over medium-high heat until the butter stops foaming and begins to shimmer.

3. 3

   Place halibut fillets skin-side down in the pan without moving. Press gently with a spatula for the first 30 seconds to ensure even contact. Cook for 4-5 minutes until skin is deeply golden and crispy.

4. 4

   Carefully flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Internal temperature should reach 130°F. Transfer to a warm plate and tent loosely with foil.

5. 5

   Reduce heat to medium and add remaining 4 tablespoons butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add white wine to deglaze the pan, scraping up any browned bits. Simmer for 1 minute until slightly reduced.

7. 7

   Stir in lemon juice, lemon zest, and capers. Cook for 1-2 minutes until sauce is slightly thickened. Remove from heat and stir in parsley and dill.

8. 8

   Plate the halibut fillets and spoon the warm lemon butter sauce generously over each piece. Serve immediately with lemon wedges.