Entree: United States – Pacific Northwest – Pan-Seared Halibut with Lemon-Butter Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 min

Total 20 min

Ingredients

- 4 halibut steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely minced
- 2 tbsp (30 ml) dry white wine
- 1 lemon, zested and juiced
- 4 tbsp (56 g) cold unsalted butter, cubed
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving

Instructions

1. Pat the halibut steaks dry and season both sides with kosher salt and black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add the halibut steaks and sear without moving 3–4 minutes until golden; flip and sear 3–4 minutes more until opaque and cooked through (internal temp ~130–135°F / 55–57°C).
4. Transfer fish to a warm plate and tent loosely with foil.
5. Reduce heat to medium, add 2 tbsp butter to the skillet and melt; add minced shallot and sauté 1–2 minutes until softened.
6. Deglaze with 2 tbsp white wine and simmer 1 minute to reduce slightly.
7. Stir in lemon juice and zest, then remove pan from heat and whisk in the 4 tbsp cold butter cubes a few pieces at a time to emulsify into a glossy sauce.
8. Spoon sauce over halibut, sprinkle with chopped parsley, and serve with lemon wedges.