• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Park + Trail Guides
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Parks + Trails
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Seafood

    Pan-Seared Halibut

    Published: Jul 19, 2020 · Updated: Sep 7, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Love halibut? This delicious pan-seared halibut is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    Pan-Seared Halibut with Lemon Caper Sauce on Plates

    A few weeks ago, we got the best delivery.

    It was a box packed full of frozen Alaska halibut from my Sitka Salmon Shares CSF (community supported fishery) share.

    It’s like a CSA (community supported agriculture) but for seafood instead of veggies, and is a great way to find high-quality seafood like halibut and black cod (sablefish). I loved making this teriyaki black cod and broiled black cod with sweet chili sauce.

    If you haven’t heard of these before, check out our posts explaining the basics of Community Supported Agriculture and Community Supported Fisheries!

    As I unboxed the halibut, I immediately started dreaming of all the ways I could prepare it.

    First, I opted for this simple yet decadent pan-seared halibut based on Julia Child’s fish meunière.

    What Does Halibut Taste Like?

    Halibut is lean and meaty with a mild, sweet flavor.

    The gentle flavor pairs well with bold flavors (like in this halibut salad with bourbon dressing), makes delicious halibut tacos, and is is spectacular with citrus.

    What If I Can’t Find Halibut?

    Halibut can be hard to find where I live. That’s one of the reasons I was so excited to have it delivered!

    If you can’t find halibut, you can make this recipe with cod instead.

    How to Pan-Sear Halibut

    Start by heating a heavy-bottom pan, such as cast iron or carbon steel. I love my Lodge 12″ carbon steel skillet.

    Add a little butter and olive oil.

    While the butter melts, pat your (thawed) halibut dry, and dust it with flour. Use gluten-free all-purpose flour (like Cup 4 Cup) if you’re avoiding gluten.

    Set the halibut in the hot pan.

    Need extra help cooking the fish? Read this: How to pan-sear halibut.

    Heat Butter + Oil + Add Fish
    Heat Butter + Oil + Add Fish

    Cook the fish for about four minutes. As it cooks, you’ll see the bottom crisping up and the center becoming opaque from the bottom up.

    After four minutes, use a thin metal spatula to flip the fish. If the fish sticks, wait 30 seconds and try again.

    The halibut will release from the pan when it’s ready to flip.

    Flip the fish, and top each fillet with a little more butter.

    Flip Halibut + Add More Butter
    Flip Halibut + Add More Butter

    Cook the fillets about 4 more minutes, until the halibut is crisped and golden on both sides and the center of the fish is opaque.

    Remove the halibut from the pan and cover it to keep it warm.

    Cook Halibut Until Golden + Flaky
    Cook Halibut Until Golden + Flaky

    Add lemon juice, some fresh herbs, and capers to the hot pan.

    Stir and simmer the sauce for just a moment, and then remove it from the heat.

    Add Lemon Juice, Capers, + Herbs to Pan
    Add Lemon Juice, Capers, + Herbs to Pan

    Top the halibut with the lemon caper pan sauce, and serve it right away.

    It pairs well with a side of ratatouille, a scoop of French lentil salad, and a chilled glass of white wine. Finish off your night with a little coconut crème brûlée and another glass of wine!

    Pan-Seared Halibut with Lemon Caper Sauce on Plates
    Pan-Seared Halibut with Lemon Caper Sauce on Plates
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Pan-Seared Halibut

    Love halibut? This delicious pan-seared halibut is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time2 mins
    Cook Time10 mins
    Total Time12 mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 296kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Ingredients

    • 8 ounces halibut (2 fillets)
    • 1 tablespoon flour Use gluten-free AP flour if needed
    • pinch salt, pepper
    • 1 tablespoon olive oil
    • 2 tablespoons butter, divided
    • 1 lemon, juiced
    • 1 tablespoon capers
    • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

    Instructions

    • Pat halibut fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.
      Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
      Heat Butter + Oil + Add Fish
    • Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
      Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
      After flipping, divide the remaining 1 TB butter over both fillets.
      Flip Halibut + Add More Butter
    • Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
      Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
      Cook Halibut Until Golden + Flaky
    • Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 
      Serve fish hot with pan sauce and remaining herbs.
      Add Lemon Juice, Capers, + Herbs to Pan

    Nutrition

    Calories: 296kcal (15%) | Carbohydrates: 8g (3%) | Protein: 22g (44%) | Fat: 20g (31%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 289mg (13%) | Potassium: 568mg (16%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 426IU (9%) | Vitamin C: 29mg (35%) | Calcium: 22mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « Mango Popsicles
    Mushroom Butter »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Recipe and Photo Reuse Terms + FAQ
    • CCPA Privacy Policy (California Residents)

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Copyright © 2022 Champagne Tastes