Pan-Seared Halibut with Lemon Capers Sauce Recipe
A simple and elegant Pan-Seared Halibut recipe featuring a bright and flavorful lemon capers butter sauce. Perfectly seared halibut fillets are complemented by a silky, tangy sauce made with fresh lemon juice, capers, garlic, and butter, garnished with fresh parsley for a delightful seafood dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Halibut
- 4 (4 to 6-ounce) skinless halibut fillets
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons olive oil
Lemon Capers Sauce
- 1 teaspoon finely grated lemon zest (from 1 small lemon)
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon capers
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1 tablespoon coarsely chopped fresh parsley leaves (from 2 sprigs)
Instructions
- Prepare sauce mixture: In a small bowl, combine 1 teaspoon finely grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 2 minced garlic cloves, and 1 tablespoon capers to create the flavorful base for the sauce.
- Season halibut: Pat the 4 skinless halibut fillets dry with paper towels to ensure a good sear. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly.
- Sear halibut: Heat 2 tablespoons olive oil in a large cast iron or nonstick skillet over medium-high heat until it just starts to smoke (about 2 to 3 minutes). Carefully add the halibut fillets to the pan and sear undisturbed until the bottom is well browned and the sides are cooked past halfway, about 4 to 5 minutes. Reduce heat to medium, flip the fillets, and cook for an additional 3 to 5 minutes until the fish is just cooked through and flakes easily with a fork. Transfer the cooked fillets to a serving platter or individual plates.
- Make lemon caper butter sauce: Lower the heat to medium-low. Add the prepared lemon juice mixture to the pan, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor. Then add the 4 pieces of cold unsalted butter one at a time, waiting for each piece to almost melt before adding the next, to create a silky sauce.
- Finish sauce and serve: Remove the pan from the heat and stir in 1 tablespoon coarsely chopped fresh parsley. Taste the sauce and adjust seasoning with kosher salt and black pepper as needed. Pour the finished lemon caper butter sauce over the halibut fillets and serve immediately for the best flavor and texture.
- Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
Notes
- For best results, use fresh halibut fillets and ensure they are patted dry before seasoning to get a good sear.
- You can substitute capers with green olives if unavailable, though the flavor will differ slightly.
- Serve with steamed vegetables, rice, or a light salad to complement the rich sauce.
- This recipe is best enjoyed fresh but can be refrigerated and gently reheated.
Keywords: halibut, pan-seared fish, lemon capers sauce, seafood dinner, easy fish recipe, healthy seafood