Pan Seared Halibut with Lemon Butter Sauce

By ctaubenheim

Ingredients

• 4 6oz Halibut Fillets (1.5 lb total)
• 1/2 tsp Garlic Powder
• 1/2 tsp Paprika
• 1 tsp Sea Salt
• 1/4 tsp Black Pepper
• 2 Tbsp Olive Oil
• LEMON BUTTER SAUCE
• 1/2 C. Salted Butter
• 1 Medium Lemon (cut in half)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.

Step 2

edgeHeat the olive oil in a large skillet over medium high heat for 2 minutes. Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked thru. Tip: AVOID MOVING THE FISH AROUND! This is what helps it get a nice, browned sear.

Step 3

Remove the fish from the pan and cover tightly with foil to keep warm. Reduce heat to medium low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty. TIP: IF YOU LIKE GARLIC, YOU CAN USE THE ATTACHED LEMON BUTTER SAUCE RECIPE.

Step 4

Squeeze all the juice from both halves of the lemon into the pan Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin. Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Step 5

Nutrition Info: Serving 1 fillet & 2 Tbsp lemon butter sauce
Calories 513; Fat 35g; Total Carbs 2g; Fiber 1g; Sugar 1g; Protein 47g

Step 6

LEMON BUTTER SAUCE (Cook & Total 5 Minutes / 103 Cal)
1/2 C. Salted Butter
2 Tbsp Lemon Juice (from 1 Lemon)
1/2 tsp Garlic Powder

Step 7

In small enamel saucepan, over medium low heat, melt the butter. Add the lemon juice and garlic powder. Heat, stirring occasionally, for 2-3 minutes, until lemon butter has turned a darker yellow color but not browned. (Watch Carefully - time will vary depending on the size and shape of your pan. Be careful not to burn it)

Step 8

Remove from heat immediately. If your sauce cooked too long and has browned bits, strain through a fine mesh sieve.