Pan-Seared Halibut with Lemon-Caper Sauce
My go-to halibut recipe! Pan-seared to flaky perfection with a bright lemon-caper sauce. Restaurant-quality, ready in minutes. Try this easy fish dinner recipe tonight!
Alright, let's dive into this halibut recipe ! Ever wonder how to get that flaky, melt-in-your-mouth fish like you get in a fancy restaurant? Well, I'm about to spill the beans.
Pan-Seared Halibut with Lemon-Caper Sauce – Oh My!
This halibut recipe is all about simple elegance. It's quick, easy and packed with flavour. Honestly, it's one of the best seafood recipes I know.
This is a classic dish. the halibut gets a perfect sear. then that tangy lemon-caper sauce is poured all over.
The combination is divine. this pan seared halibut recipe is based on old mediterranean recipes and is easy to cook.
The briny capers and lemon are just amazing. this halibut recipe takes about 22 minutes. it serves two people. you know, that's perfect for a romantic dinner.
Why You'll Love This Recipe
Halibut is packed with lean protein. it's good for you. this seared halibut recipe makes it taste incredible. picture this: you serve it to your friends at a dinner party.
Suddenly, you're a culinary genius! plus, this particular halibut recipe is fantastic because it is quick to clean up, it takes very few kitchen utensils.
Time to chat about the stars of the show! What you'll need for this pan seared halibut recipe . The ingredients are simple and fresh.
Alright, let's talk ingredients for this pan-seared halibut with lemon-caper sauce ! this halibut recipe is all about simple, fresh flavours.
Honestly, it's one of my favorite fish dinner recipes . you will feel like you are in a fancy restaurant.
Ingredients & Equipment
Main Ingredients
Okay, so, for the halibut itself, you’ll need two 6-ounce (170g) fillets. skin on or off is your call. aim for about 1-inch thick.
What you want to look for in your halibut recipe is firm, pearly white flesh with no fishy smell. if it smells fishy, walk away! then grab 2 tablespoons (30ml) of olive oil and 1 tablespoon (15g) of unsalted butter.
For seasoning, just plain old salt and freshly ground black pepper does the trick.
Seasoning Notes
Honestly, this sauce is where the magic happens with this seared halibut . we need 2 tablespoons (30ml) of olive oil, 2 minced garlic cloves, and a quarter cup (that's 60ml ) of dry white wine.
Sauvignon blanc or pinot grigio works really well. for the extra flavour, 1/4 cup (60ml) of chicken broth. get low sodium if you can.
Then, 2 tablespoons (30ml) of fresh lemon juice, 2 tablespoons (30g) of drained capers, and 2 tablespoons (10g) of chopped fresh parsley.
And last, but not least, 1 tablespoon (15g) of cold, unsalted butter, cut into little cubes.
I always use fresh lemon juice. It makes all the difference! And honestly, don't skimp on the capers. They add that briny kick we all love for the best seafood recipes .
Equipment Needed
Right, you don’t need a ton of fancy gear. a large skillet is key. a good non-stick or stainless steel one is perfect for pan seared halibut .
I have a nonstick and it makes my life so much easier. also, grab a fish spatula – trust me, it's worth it for flipping the seared fish without it falling apart.
A small saucepan is handy for the sauce, but you can honestly just use the same skillet. and a lemon juicer, if you're fancy.
A fork works just fine, you know? this pan seared halibut recipe does not need to be complicated.
So, yeah, that's it! the ingredients are pretty simple. once you have these, you are ready to make my pan seared halibut recipe .
I have made many halibut recipes and this one is by far my favorite.
Enjoy the journey to the most perfect halibut recipe !
Right, let's dive into making some ridiculously good halibut! i'm talking about pan-seared halibut with lemon-caper sauce . seriously, this halibut recipe is one of my all-time favourite fish dinner recipes .
It's easy enough for a weeknight. it's also fancy enough to impress your mates! honestly, you'll be amazed.
Pan-Seared Halibut with Lemon-Caper Sauce Recipe Card
Ingredients:
Instructions:
Nutrition Facts
The Secret to Restaurant-Worthy Seared Halibut Recipes
This isn’t just another halibut recipe guys. this is the halibut recipe. the one that makes you feel like rick stein came over and cooked for you! we're talking flaky, tender seared halibut with a tangy, bright sauce.
Are you ready to make some best seafood recipes ? you know it.
Prep Like a Pro, Even if You're Not!
- Mise en place: Chop your parsley, mince the garlic, juice that lemon and measure the capers. Trust me, this makes everything flow.
- Time-Saving Tip: Get the wine and chicken broth ready. Line them up and keep them ready.
- Safety First: Watch out for oil splatter from the pan! Honestly, it's painful.
Let's Get Cooking: The Step-by-Step
- Dry It Up: Pat those halibut fillets dry. Use paper towels. Salt and pepper generously.
- Sear Baby, Sear: Heat 2 tablespoons olive oil in a skillet on medium-high. It needs to shimmer! Sear for 4- 5 minutes , skin-side down if you have skin on. The skin should be crispy. Flip, add 1 tablespoon butter and cook for 3- 4 minutes . Aim for 145° F ( 63° C) .
- Garlic Time: Add 2 tablespoons olive oil to the skillet. Sauté 2 minced garlic cloves for 30 seconds . It should be fragrant, not burnt.
- Deglaze with Wine: Pour in 1/4 cup white wine. Scrape all the yummy browned bits. Reduce by half - 2- 3 minutes .
- Sauce It Up: Add 1/4 cup chicken broth, 2 tablespoons lemon juice, 2 tablespoons capers. Simmer 1- 2 minutes .
- Butter Magic: Take the pan off the heat. Whisk in 1 tablespoon cold butter until glossy.
- Serve and Enjoy: Stir in 2 tablespoons chopped parsley. Season with salt and pepper. Spoon over your seared fish and tuck in.
Pro Tips from Yours Truly
- Hot pan, hot fish: A hot pan is everything for a Pan Seared Halibut . It gives you that lovely crust.
- Don't Overcook!: The biggest mistake is overcooking the halibut. Aim for just cooked.
- Make Ahead?: You can make the lemon-caper sauce ahead. Add the butter just before serving.
Honestly, these Pan Seared Halibut Recipes are a gift. Try it tonight! I promise, it's easier than it sounds. You’ll be serving this seared halibut regularly, it’s a winner!
Alright, let’s dive into some extra bits for this pan-seared halibut with lemon-caper sauce , 'cause there's always more to the story, innit? think of these as little cheat codes for the perfect fish dinner recipe .
Recipe Notes
Serving Suggestions – Get Your Plate On!
Honestly, presentation matters. plating this seared halibut recipe is easy! lay a fillet over a bed of fluffy quinoa. drizzle with extra sauce.
Garnish with a lemon wedge. boom. for sides, asparagus or roasted baby potatoes are mint. a crisp sauvignon blanc? perfect for a best seafood recipe .
Storage Tips – Keepin' it Fresh!
Got leftovers? no worries. pop the seared fish in the fridge for up to two days in an airtight container.
Freezing isn't ideal. halibut gets a bit sad, texture-wise. to reheat, gently pan-fry or bake at 300° f ( 150° c) until warmed through.
Variations – Mix It Up!
Feeling adventurous? for a gluten-free halibut recipe , ensure your broth is gf. to make it a bit posh, swap parsley for tarragon.
You know, that anise-y flavour is right up there. if you're on the fence about halibut , cod or sea bass work a treat too.
It's always interesting to try different halibut recipes anyway!
Nutrition Basics – Goodness Inside
This halibut recipe clocks in around 450 calories. you're getting a hefty dose of protein (45g). it's packed with omega-3s, brilliant for your brain and heart.
Always check the labels on your broth for sodium levels though.
So there you have it. a simple yet elegant way to prepare pan seared halibut . this seared halibut is bound to impress.
Try it out. let me know what you think. happy cooking!
Frequently Asked Questions
Help! My halibut is sticking to the pan. What am I doing wrong?
Oh dear, a sticky situation! First, make sure your pan is properly heated before adding the fish. The oil should be shimmering hot. Also, pat the halibut completely dry with paper towels – excess moisture is the enemy of a good sear. And resist the urge to move it around too early; let it develop a crust before flipping it. Remember, patience is a virtue, especially when cooking this halibut recipe!
Can I make this pan-seared halibut recipe ahead of time?
While freshly made is always best, you can prep certain elements in advance. You could make the lemon-caper sauce a few hours ahead and gently reheat it. However, I recommend cooking the halibut right before serving for the best texture. Reheated fish tends to dry out, a bit like a forgotten crumpet!
What if I don't have white wine for the lemon-caper sauce? Is there a substitute?
No wine, no worries! If you're all out, simply use additional chicken broth in the recipe and add a splash of white wine vinegar or even a dash of sherry vinegar for that lovely bit of acidity. It won't be exactly the same, but it'll still bring that "chef's kiss" level of deliciousness to your halibut recipe.
How do I know when my halibut is cooked through? I don't want to overcook it!
Halibut is notoriously easy to overcook, turning it dry and rubbery – a culinary crime! The best way to check for doneness is to gently insert a fork into the thickest part of the fillet. If it flakes easily, it's ready. Alternatively, use a meat thermometer; the internal temperature should reach 145°F (63°C). Remember, it will continue to cook slightly off the heat, so err on the side of caution.
I'm trying to eat healthier. Is this pan-seared halibut recipe a good option?
Absolutely! Halibut is a lean, protein-packed fish, making it a fantastic choice for a healthy meal. The lemon-caper sauce, while delicious, can be made even lighter by using less butter or substituting it with a drizzle of olive oil. Pair it with some steamed asparagus or a simple quinoa salad for a complete and nutritious dish. You'll feel as smug as someone who's just done a parkrun!
