Our quick and easy Pan Seared Halibut is perfect for delicious weeknight dinners! Made with a flaky white fish and creamy sauce on top. One of our all-time favorite ways to cook halibut!
The Best Pan Seared Halibut
If you love cooking fish as much as we do, you are going to love this super simple process for making the most flavorful halibut fish fillets in a matter of minutes. Just be sure to also make the creamy buerre blanc sauce that is included in the recipe card below, it really takes it to the next level! Enjoy with some easy side dish recipes on those busy weeknights or for a special meal.
Looking for More Fish Recipes?
If you love them as much as we do, you definitely need to try our Oven Baked Tilapia!
What You Will Need
- butter – use your favorite type of butter to make the creamy sauce and a little bit in the pan to help turn the fillets golden brown!
- shallots – love the mild onion flavor that these add to a recipe.
- white wine – any type of dry white wine work here or opt for a cooking wine.
- lemon juice & lemon zest – just a splash of acidity to really amplify all the best flavors.
- cream – pick-up a cream option at your local grocery store – heavy cream, half and half, or a dairy-free alternative.
- fresh pacific halibut – highly recommend trying this mild white fish at your main course!
- salt and pepper – simple seasonings that are always a must.
How To Make Pan Seared Halibut
The first steps to making this easy recipe are to gather all of the simple ingredients and make sure the fish is fully thawed. Then pat it dry with some paper towel and season with salt and pepper.
Now it is time to make the lemon butter sauce. Quick sauté the shallots in a tablespoon of butter and then simmer with white wine and cream for a few minutes over medium heat. Gradually add the remaining tablespoons of butter and remaining sauce ingredients.
Bring a separate large skillet to a medium high heat and add half a tablespoon butter to melt. Once it is a hot pan, sear the fish fillets for a couple of minutes cooking time or until cooked through. Remove the cooked halibut with a fish spatula and let rest at room temperature.
Best Ways To Serve Pan Seared Halibut
We chose to serve up this pan-seared fish with some Instant Pot wild rice and steamed asparagus. Plus, a generous drizzle of that flavorful Lemon Beurre Blanc! If you are looking for some other side dish recipes, you could make garlic butter rice, parmesan broccoli, or oven roasted green beans. Add a fresh lemon wedge on the side for a squeeze of fresh lemon juice on top of the fish. The whole family is going to love any of these options!
Recipe FAQs
- How long does it take to pan sear halibut? Typically around 5-6 minutes total cook time, but this will depend on the thickness of the fillet. A thicker piece might take a bit longer and a thinner fillet will be less time.
- What is the best method of cooking halibut? Personally, we love this simple pan-seared halibut recipe! You could also grill halibut or bake halibut in the oven.
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Other Recipes You Might Like
Pan Seared Halibut
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Fish
- Method: Stove Top
- Cuisine: American
Description
Our quick and easy Pan Seared Halibut recipe is the best way to make this flaky, white fish + a creamy Lemon Buerre Blanc Sauce!
Ingredients
Lemon Buerre Blanc Sauce:
- 8 tablespoons butter, divided (regular or plant-based)
- 2 tablespoons shallots, minced
- 3/4 cup dry white wine
- 3 teaspoons lemon juice
- 1 cup heavy cream or unsweetened/unflavored NutPods
- 1 teaspoon lemon zest
- optional: kosher salt and ground black pepper
Pan Seared Halibut:
- 4 (5-7 oz) halibut fillets, thawed
- kosher salt and ground black pepper
- 1/2 tablespoon butter (regular or plant-based)
Serving Suggestions:
Instructions
- Make Sauce: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon butter to melt. Add the shallots to sauté until softened. Pour in the 3/4 cup white wine and simmer for 5 minutes. Add the cream and continue to simmer for another 3 minutes. Now add the remaining butter 1 tablespoon at a time and whisk continuously. Add the lemon zest, taste, and make any flavor changes according to your personal preferences. Set aside.
- Prep Halibut: Pat the fish fillets dry with clean paper towels. Season generously with salt and pepper.
- Cook Halibut: Bring a separate, large skillet to a medium high heat and add a 1/2 tablespoon of butter to melt. Sear the fish for 2-3 minutes per side or until cooked through and easily flaked with a fork. Remove and let rest for a few minutes.
- Serve: Enjoy the pan seared halibut with some Lemon Buerre Blanc Sauce on top!
Notes
- Dairy Free: simply use a plant-based butter and a dairy-free cream alternative, like NutPods.
- Storage: leftover fish can be kept in an airtight container in the fridge for 2-3 days. Be sure to store separately from the sauce to help prevent sogginess.
- Nutrition Info is for the pan seared halibut only, not the sauce, since it can be optional and amounts may vary.
Nutrition
- Serving Size: 6oz
- Calories: 387
- Sugar: 0 g
- Sodium: 163.4 mg
- Fat: 29 g
- Carbohydrates: 0.2 g
- Protein: 29.4 g
- Cholesterol: 95.7 mg
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