Quick answer
Golden pan-seared wild Pacific halibut finished with a quick lemon, garlic and caper butter sauce.
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Halibut is lean, mild and firm, so a bright, buttery pan sauce is all it needs. The whole dish comes together in one pan in under 20 minutes.
Serves: 2 | Prep: 5 minutes | Cook: 10 minutes
Ingredients
- 2 Wild Pacific Halibut Portions, Skin-Off (about 6 oz each), thawed
- 1 tbsp neutral oil
- Salt and black pepper
- 3 tbsp butter
- 1 clove garlic, minced
- 1 tbsp capers, drained
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Method
- Pat the halibut very dry and season both sides with salt and pepper.
- Heat the oil in a non-stick or well-seasoned pan over medium-high heat.
- Add the halibut and sear without moving for about 4 minutes, until golden underneath.
- Flip and cook 3 to 4 minutes more, until the fish is opaque all the way through and reaches 70°C (158°F). Move it to a warm plate.
- Turn the heat to medium-low. Add the butter and garlic and cook for 30 seconds, then stir in the capers and lemon juice.
- Spoon the sauce over the halibut, scatter with parsley and serve.
Tips
- Halibut has very little fat, so pull it as soon as it reaches temperature. It dries out quickly after that.
- Great with roasted asparagus and baby potatoes.
- Works the same way with Pacific Cod or Ling Cod.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F), checked at the thickest part.
Shop: Wild Pacific Halibut Portions · Wild Pacific Halibut Fillets
