Entree: United States – Pacific Northwest – Pan-Seared Halibut with Lemon-Butter Sauce

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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 min

Total 20 min

Ingredients

- 4 halibut steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely minced
- 2 tbsp (30 ml) dry white wine
- 1 lemon, zested and juiced
- 4 tbsp (56 g) cold unsalted butter, cubed
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving

Instructions

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

1. Pat the halibut steaks dry and season both sides with kosher salt and black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until shimmering.
3. Add the halibut steaks and sear without moving 3–4 minutes until golden; flip and sear 3–4 minutes more until opaque and cooked through (internal temp ~130–135°F / 55–57°C).
4. Transfer fish to a warm plate and tent loosely with foil.
5. Reduce heat to medium, add 2 tbsp (30 ml) butter to the skillet and melt; add minced shallot and sauté 1–2 minutes until softened.
6. Deglaze with 2 tbsp (30 ml) white wine and simmer 1 minute to reduce slightly.
7. Stir in lemon juice and zest, then remove pan from heat and whisk in the 4 tbsp (60 ml) cold butter cubes a few pieces at a time to emulsify into a glossy sauce.
8. Spoon sauce over halibut, sprinkle with chopped parsley, and serve with lemon wedges.

1. Pat the halibut steaks dry and season both sides with kosher salt and black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add the halibut steaks and sear without moving 3–4 minutes until golden; flip and sear 3–4 minutes more until opaque and cooked through (internal temp ~130–135°F / 55–57°C).
4. Transfer fish to a warm plate and tent loosely with foil.
5. Reduce heat to medium, add 2 tbsp butter to the skillet and melt; add minced shallot and sauté 1–2 minutes until softened.
6. Deglaze with 2 tbsp white wine and simmer 1 minute to reduce slightly.
7. Stir in lemon juice and zest, then remove pan from heat and whisk in the 4 tbsp cold butter cubes a few pieces at a time to emulsify into a glossy sauce.
8. Spoon sauce over halibut, sprinkle with chopped parsley, and serve with lemon wedges.