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Perfect Pan Seared Halibut Recipe with Easy Lemon Brown Butter Caper Sauce

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A quick and easy pan seared halibut recipe featuring a nutty lemon brown butter caper sauce that transforms a simple fish dinner into a special meal.

Ingredients

  • Halibut fillets (about 6 ounces or 170 grams each, skin removed if preferred)
  • Unsalted butter (4 tablespoons or 57 grams)
  • Fresh lemon juice (2 tablespoons or about half a lemon)
  • Capers (2 tablespoons, drained)
  • Garlic (1 clove, minced)
  • Olive oil (1 tablespoon or 15 ml)
  • Salt and freshly ground black pepper
  • Fresh parsley (1 tablespoon chopped, optional)

Instructions

  1. Pat the halibut dry with paper towels. Season both sides generously with salt and freshly ground black pepper. (About 5 minutes)
  2. Heat a 10-inch skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking, about 2 minutes.
  3. Carefully place the halibut fillets in the pan, leaving space between them. Cook undisturbed for 3 to 4 minutes until edges turn opaque and a golden crust forms.
  4. Flip the fillets gently using tongs or a fish spatula and cook the other side for about 3 minutes until cooked through and flaky but moist inside. (Total searing time ~7 minutes)
  5. Remove the fish from the pan and place on a warm plate. Cover loosely with foil to keep warm.
  6. Lower heat to medium and add 4 tablespoons of unsalted butter to the same skillet. Stir continuously as the butter melts and foams. Cook until it turns golden brown and smells nutty, about 3 to 4 minutes.
  7. Add the minced garlic and cook for 30 seconds until fragrant. Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of drained capers. Let the sauce bubble gently for 1 minute to meld flavors. Adjust salt and pepper if needed. (Sauce prep ~5 minutes)
  8. Spoon the warm lemon brown butter caper sauce over the halibut fillets. Garnish with chopped fresh parsley if desired and serve immediately.

Notes

Watch the butter closely when browning to avoid burning. If butter browns too fast or smells burnt, remove from heat and start again with fresh butter. Pat fish dry thoroughly to ensure a crisp crust. Do not crowd the pan to avoid steaming the fish.

Nutrition

Keywords: halibut, pan seared fish, lemon brown butter sauce, capers, quick seafood recipe, easy dinner, healthy fish recipe

Find it online: https://tempotaste.com/perfect-pan-seared-halibut-recipe-with-easy-lemon-brown-butter-caper-sauce/