Pan-Seared Lemon Garlic Halibut: Your Go-To Quick & Healthy Seafood Dinner
Discover the ultimate weeknight meal with this incredibly simple yet elegant Lemon Garlic Halibut Recipe. This dish features perfectly pan-seared halibut fillets enveloped in a vibrant lemon butter sauce, infused with aromatic garlic and delicate shallots. Finished with a sprinkle of fresh parsley, it’s often served over a creamy risotto, though its versatility allows for many delicious pairings. Best of all, this impressive meal can be on your table in under 30 minutes, making it ideal for busy evenings when you crave restaurant-quality seafood.
This Lemon Garlic Halibut recipe has quickly become one of our family’s most beloved meals. As an avid follower of the Mediterranean diet, I’m always looking for delicious and accessible ways to incorporate more seafood into our daily lives. Halibut, with its firm texture and mild flavor, is a fantastic choice that even my kids enthusiastically enjoy, making mealtime a joy.
The beauty of this dish lies in its ability to deliver a sophisticated, restaurant-style seafood experience without the extensive prep time. You can have this impressive meal on the table in under 30 minutes, freeing up your evenings for family or relaxation.
In the cooler fall months, I particularly love to pair this light, lemony fish with a creamy butternut squash risotto. The rich, sweet notes of the squash perfectly complement the bright, tangy flavors of the halibut, creating a truly harmonious dining experience. However, its versatile nature means it pairs wonderfully with a myriad of sides year-round.
You, our wonderful readers, have shown so much love for our seafood creations. Many of you frequently make my popular Pan Fried Fish, Mediterranean Salmon, Air Fryer Cod, Black Sea Bass Recipe, and this Pan Seared Garlic Butter Cod. This Lemon Garlic Halibut is sure to become another staple in your rotation!
Why Halibut is a Great Choice for Weeknight Dinners
Halibut is celebrated for its lean, white flesh and delicate, mild flavor, making it an excellent canvas for a variety of seasonings. It’s a fantastic source of protein, essential vitamins, and minerals, fitting perfectly into a healthy eating plan like the Mediterranean diet. Its firm texture holds up beautifully to pan-searing, grilling, or baking, ensuring a satisfying meal every time. Choosing halibut means opting for a fish that’s both delicious and nutritious.
Essential Ingredients for Lemon Garlic Halibut
The beauty of this recipe lies in its simplicity, relying on fresh, high-quality ingredients to create a symphony of flavors. Here’s a closer look at what you’ll need:
- Halibut Fillets: The star of our dish! Halibut is a lean, firm, white fish with a mild, sweet flavor that cooks beautifully. For best results, look for fresh, thick fillets (4-6 ounces each) that are moist and translucent. If halibut isn’t available, excellent substitutes include cod, grouper, mahi-mahi, or sea bass, all of which share a similar firm texture and delicate taste.
- Fresh Garlic: Minced fresh garlic is non-negotiable here, providing a pungent, aromatic foundation for our sauce. Avoid garlic powder for this recipe, as the fresh cloves contribute depth and authentic flavor that truly elevates the dish.
- Shallot: A diced shallot adds a subtle, delicate oniony flavor that’s milder and slightly sweeter than a regular onion. It complements the garlic and lemon without overpowering the fish. If you don’t have a shallot, a small amount of finely diced sweet, red, or yellow onion can work as an alternative.
- Flavorful Spices: A simple yet effective blend of spices enhances the halibut’s natural taste. We use paprika for a touch of warmth and color, along with dried oregano and basil for their earthy, herbaceous notes. This combination creates a classic Mediterranean-inspired flavor profile that pairs wonderfully with the lemon and garlic.
- Fresh Lemon: The bright, zesty essence of fresh lemon juice is crucial. It cuts through the richness of the butter, adds a refreshing citrusy tang, and truly balances all the flavors. Always opt for fresh lemon over bottled juice for the best possible taste. A little lemon zest can also be added for an extra pop of flavor.
- Olive Oil & Butter: A combination of olive oil and butter provides the perfect fat for searing the halibut to golden perfection and creating a rich, luscious sauce. Olive oil is ideal for high-heat searing, while butter adds a desirable nutty flavor and velvety texture to the sauce.
- Fresh Parsley: Chopped fresh parsley is added at the end for a burst of color and a final touch of fresh, herbaceous flavor. It’s an essential garnish that brightens the entire dish.
Please refer to the detailed recipe card below for precise ingredient amounts and step-by-step instructions.
Creative Variations & Dietary Customizations
This Lemon Garlic Halibut recipe is wonderfully adaptable, allowing you to tailor it to your taste preferences or dietary needs. Here are some ideas to get creative in the kitchen:
- Fat Alternatives: While butter adds a rich, luxurious flavor to the sauce, you can easily substitute it with an equal amount of good quality olive oil or ghee for a dairy-free option. The dish will still be delicious and flavorful!
- Add-Ins for Extra Flavor & Texture: Elevate your halibut with additional Mediterranean-inspired ingredients. Consider folding in finely chopped artichoke hearts, briny olives (Kalamata or green), sweet roasted red peppers, or intensely flavored sun-dried tomatoes into the pan sauce during the last few minutes of cooking.
- Boost with Beans: For added protein and fiber, stir in a can of rinsed and drained chickpeas or white beans (like cannellini or great northern) with the sauce. They soak up the flavors beautifully and make the meal even more substantial.
- Alternative Servings: Beyond creamy risotto, this halibut shines over a variety of bases. Try serving it with light pasta like angel hair or linguine, soaking up the delicious lemon garlic sauce. For a low-carb option, zoodles (zucchini noodles) or cauliflower rice are excellent choices. Steamed brown rice or quinoa also provide a healthy and satisfying foundation.
- Cheesy Finish: Before placing the halibut in the oven (if finishing there) or just before serving, sprinkle a generous amount of freshly grated Parmesan or mozzarella cheese over the fillets. A little cheese truly makes everything better, adding a savory, melted layer.
- Spice It Up: Experiment with different spice blends. A pinch of red pepper flakes can add a subtle kick, or try a touch of dill or thyme for alternative herbaceous notes. A Mediterranean spice blend or even a touch of smoked paprika can offer new dimensions of flavor.
- Different Cooking Methods: While pan-searing is fantastic, you can also bake or grill this halibut. For baking, simply sear briefly on one side, then transfer to a preheated oven (around 400°F/200°C) to finish cooking, basting with the sauce. For grilling, lightly oil the fillets and grill over medium-high heat until cooked through, then drizzle with the lemon garlic butter sauce.
How to Pan-Sear Lemon Garlic Halibut to Perfection
Creating this delicious Lemon Garlic Halibut is simpler than you might think. Follow these steps for a perfectly cooked, flavorful fish every time:
- Prepare the Spice Blend: In a small bowl, whisk together the paprika, dried oregano, dried basil, salt, and black pepper. This spice mixture will form a flavorful crust on your halibut fillets. Set it aside for now.
- Sauté Aromatics: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best for searing) over medium-high heat. Add the olive oil. Once shimmering, add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it. Then, add the diced shallots and continue to sauté for another 2 minutes until softened.
- Craft the Lemon Butter Sauce: Reduce the heat slightly. Add the butter to the skillet with the garlic and shallots. Stir continuously until the butter is fully melted and begins to foam slightly. Pour in the fresh lemon juice and stir well to combine, creating a bright and rich pan sauce.
- Prepare the Halibut: Pat your halibut fillets thoroughly dry with paper towels. This step is crucial for achieving a beautiful, golden-brown sear. Moisture on the fish can lead to steaming instead of searing. Once dry, generously rub the spice mixture over all sides of each halibut fillet.
- Sear the Halibut: Carefully place the seasoned halibut fillets, skin-side up (if applicable), into the hot skillet with the lemon butter sauce. Sear the first side for 4-5 minutes, allowing a golden crust to form. The exact time will depend on the thickness of your fillets. For thicker pieces (1 inch or more), you might need an extra minute.
- Flip and Finish Cooking: Gently flip each halibut fillet to the other side. As it continues to cook, spoon some of the flavorful lemon butter sauce over the fish repeatedly. Cook until the halibut is opaque throughout and flakes easily with a fork, typically another 4-5 minutes. The internal temperature should reach 145°F (63°C). Be careful not to overcook, as halibut can dry out quickly.
- Serve Immediately: Transfer the cooked halibut fillets to serving plates. Drizzle any remaining lemon butter sauce from the skillet over the fish. Garnish with fresh lemon slices and a generous sprinkle of chopped fresh parsley. Serve warm, perhaps over a creamy butternut squash risotto or your favorite side dish.
Expert Tips for the Best Pan-Seared Halibut
- Don’t Overcrowd the Pan: Cook halibut in batches if your skillet isn’t large enough to accommodate all fillets without touching. Overcrowding can lower the pan’s temperature, leading to steaming instead of searing, and preventing that desirable golden crust.
- Monitor Heat Carefully: Maintain medium-high heat. Too low, and the fish won’t sear; too high, and the garlic and butter might burn before the fish is cooked through. Adjust as needed.
- Internal Temperature: For perfect doneness, halibut should reach an internal temperature of 145°F (63°C). A meat thermometer is your best friend here to prevent overcooking. The fish will also continue to cook slightly after being removed from the heat.
- Resting is Key: Just like with meat, letting the halibut rest for a minute or two after cooking allows the juices to redistribute, resulting in a more tender and moist fillet.
- Fresh Ingredients Matter: Especially with seafood, the quality of your ingredients makes a significant difference. Use fresh halibut, real butter, and freshly squeezed lemon juice for the most vibrant flavors.
What to Serve with Your Lemon Garlic Halibut
This versatile Lemon Garlic Halibut pairs wonderfully with a variety of sides, allowing you to create a complete and satisfying meal:
- Creamy Risotto: As mentioned, creamy butternut squash risotto is a fantastic fall pairing. You can also opt for a classic Parmesan risotto or a simple lemon herb risotto for a lighter touch.
- Pasta: Toss angel hair, linguine, or fettuccine with a light olive oil, garlic, and white wine sauce, or simply serve the halibut over plain pasta to absorb the pan sauce.
- Roasted Vegetables: Roasted asparagus, broccoli, green beans, or a medley of colorful bell peppers and zucchini make excellent, healthy accompaniments. Drizzle them with olive oil, salt, and pepper, and roast until tender-crisp.
- Rice Dishes: A fluffy bed of white rice, wholesome brown rice, or aromatic basmati rice can beautifully absorb the delicious lemon garlic butter sauce.
- Salads: A simple green salad with a vinaigrette dressing, or a more substantial Mediterranean quinoa salad, offers a refreshing contrast.
- Low-Carb Options: For those watching their carb intake, serve the halibut with sautéed spinach, steamed broccoli rabe, or cauliflower rice.
- Crusty Bread: Don’t forget some warm, crusty bread to sop up every last drop of that incredible lemon garlic butter sauce!
Storage and Reheating Leftovers
While fresh is always best, sometimes you have leftovers, or you might want to prepare ingredients ahead of time. Here’s how to manage:
- Storage: Cooked halibut can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure it cools completely before refrigerating to prevent condensation.
- Reheating: Reheating fish can be tricky, as it tends to dry out easily. To retain moisture and flavor, I recommend reheating halibut gently. Place the fillets on a wire rack set in a rimmed baking sheet. Cover them loosely with aluminum foil to prevent the exteriors from drying out. Heat in a preheated 275-degree F (135°C) oven until the fish registers 125-130 degrees F (52-54°C) internally. This typically takes about 15 minutes for 1-inch-thick fillets, but timing will vary based on fillet size and your oven. Avoid using a microwave, as it often results in rubbery, dried-out fish.
- Freezing: While it’s best to cook halibut fresh, if you must freeze cooked leftovers, wrap them tightly in plastic wrap and then aluminum foil, and place in a freezer-safe bag. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating gently as described above.
Frequently Asked Questions about Lemon Garlic Halibut
I prefer to enjoy fish freshly cooked, but sometimes leftovers happen. When reheating, it’s crucial to do it correctly to avoid drying out the delicate fish. Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil (to prevent the exteriors from drying), and heat them in a 275-degree F (135°C) oven until they reach an internal temperature of 125 to 130 degrees F (52-54°C). This usually takes about 15 minutes for 1-inch-thick fillets, but cooking time will vary depending on the size and thickness of your fish.
Absolutely! Halibut is a firm, mild white fish. If halibut is unavailable or you prefer another option, you can easily substitute with similar firm, flaky white fish. Excellent alternatives include cod, grouper, mahi-mahi, or sea bass. Adjust cooking times slightly based on the thickness of your chosen fish.
Halibut is incredibly versatile! You can bake, grill, or pan-sear it. Baking with lemon slices, garlic, olive oil, and herbs is a simple, no-fuss method that keeps the fish moist. Grilling offers a smoky flavor and beautiful char marks. Pan-searing, as in this recipe, creates a delicious crispy exterior and a tender, flaky interior, all while building a flavorful pan sauce.
When selecting fresh halibut, look for fillets that are firm to the touch, translucent, and have a pearly white color. Avoid fish that looks dull, discolored, or has a strong fishy odor. The flesh should spring back when lightly pressed. If buying whole, the eyes should be clear and bulging, and the gills should be bright red.
Yes, halibut is an excellent choice for a healthy diet! It’s a lean source of high-quality protein, rich in essential nutrients like B vitamins (B6 and B12), phosphorus, potassium, and selenium. It’s also a good source of omega-3 fatty acids, which are beneficial for heart health and brain function. This recipe keeps it light and flavorful, aligning perfectly with healthy eating goals.
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Lemon Garlic Halibut Recipe
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Ingredients
- 4 – 6 ounce halibut fillets
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 shallot, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
Instructions
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In a small mixing bowl combine the paprika, oregano, basil, salt and pepper. Set aside.
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Heat a large skillet over medium-high heat. Add the olive oil and garlic. Sauté for 2 minutes. Add the shallots and continue to sauté for 2 minutes.
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Add the butter and stir it until it melts. Add the lemon juice and stir well to create the sauce.
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Pat the halibut dry with a paper towel to remove moisture and ensure a nice sear. Rub the halibut generously with the prepared spice mixture.
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Place the seasoned halibut with the skin side up (if applicable) in the skillet. Sear the first side of the halibut for 4-5 minutes until golden brown.
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Flip the halibut to the other side. Continue to sear and spoon some of the lemon butter sauce over the halibut as it cooks. Cook until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
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Serve the halibut warm, garnished with fresh lemon slices and chopped parsley, over creamy butternut squash risotto or your chosen side dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.