Ingredients:

  • 2 (6-ounce / 170g) halibut fillets, skin on or off
  • 1 tablespoon / 15ml olive oil
  • 1/4 teaspoon / 1.5g kosher salt
  • 1/4 teaspoon / 1.5g freshly ground black pepper
  • 4 tablespoons / 57g unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons / 30ml fresh lemon juice
  • 2 tablespoons / 30ml chopped fresh parsley
  • 1 tablespoon / 15ml chopped fresh chives
  • 1/4 teaspoon / 1.5g red pepper flakes (optional)
  • Pinch of kosher salt, or to taste
  • Pinch of freshly ground black pepper, or to taste

Instructions:

  1. Prepare the Halibut: Pat halibut fillets dry with paper towels. Season with salt and pepper.
  2. Sear the Halibut: Heat olive oil in a large skillet over medium-high heat until shimmering. Place halibut fillets in the skillet, presentation side down first (skin side down if using skin-on fillets).
  3. Cook Halibut: Sear for 3-4 minutes, or until golden brown and easily releases from the pan. Flip carefully with a fish spatula.
  4. Finish Cooking: Cook for another 3-4 minutes, or until the halibut is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C). Be careful not to overcook!
  5. Make the Lemon-Herb Butter Sauce: While the halibut is cooking, melt butter in a small saucepan or the same skillet (after removing the fish) over medium heat.
  6. Add Aromatics: Add minced garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
  7. Finish the Sauce: Stir in lemon juice, parsley, and chives. Season with salt and pepper to taste.
  8. Serve: Spoon lemon-herb butter sauce over the pan-seared halibut. Serve immediately.