Pan-Seared Halibut with Lemon Butter

Ingredients

• 4 halibut fillets (6 oz each), skin-on
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp olive oil
• 6 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped
• Lemon wedges for serving

Instructions

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. 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. 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. 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. 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. Add white wine to deglaze the pan, scraping up any browned bits. Simmer for 1 minute until slightly reduced.
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. Plate the halibut fillets and spoon the warm lemon butter sauce generously over each piece. Serve immediately with lemon wedges.