I remember the first time I pan seared a thick halibut fillet for a small Sunday supper. The kitchen smelled of butter and lemon, and my mother stood at the door with a baking towel draped over her arm, curious but quiet. That gentle, warm moment is what I think of when I make this pan seared halibut recipe with lemon dill butter — simple, patient cooking that feels like a small gift to the table.
Why You’ll Love It
This recipe works because it is honest and approachable. A flaky, mild halibut fillet gets a quick, golden sear and then a small shower of bright lemon dill butter that makes the fish taste like spring. It is the kind of meal you pull out for a cozy weeknight, a low-key dinner with friends, or a special Sunday when you want dinner to feel thoughtful without hours of fuss. People who prefer clean flavors and gentle richness will love how the butter lifts the fish without overpowering it.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 4 halibut fillets, about 6 ounces each and 1 to 1 1/2 inches thick
- Kosher salt, 1 teaspoon plus more to taste
- Freshly ground black pepper, 1/2 teaspoon
- Olive oil, 2 tablespoons
- Unsalted butter, 4 tablespoons (1/4 cup)
- 1 small shallot, finely minced (about 2 tablespoons)
- 1 clove garlic, minced
- Juice of 1 lemon, about 2 tablespoons
- Zest of 1 lemon, 1 teaspoon
- Fresh dill, finely chopped, 2 tablespoons plus extra for garnish
- Roasted baby potatoes, about 1 pound, for serving
- Lemon wedges, for serving
Instructions
- Pat the halibut fillets dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let them sit at room temperature for 10 minutes while you prepare other items.
- Heat a large skillet over medium high heat until hot. Add 2 tablespoons olive oil and swirl to coat.
- Add the halibut fillets to the pan, presentation side down first. Sear without moving for 3 to 4 minutes until a deep golden crust forms. Carefully flip and cook the second side for 3 to 4 minutes more until the fish is opaque and flakes easily. Remove fillets to a warm plate.
- Reduce heat to medium low and wipe the pan if it has burned bits. Add 4 tablespoons butter to the pan. When it foams, add the minced shallot and garlic and cook gently for 30 to 45 seconds until fragrant and translucent.
- Stir in lemon juice, lemon zest, and 2 tablespoons chopped dill. Taste and season with a pinch of salt and a little pepper. Spoon the lemon dill butter over the halibut fillets.
- Serve the halibut immediately with roasted baby potatoes, lemon wedges, and extra dill for garnish.
Recipe Variations
- Caper Lemon Butter: Add 1 tablespoon capers to the lemon dill butter for a briny pop that pairs well with the mild fish.
- Brown Butter and Thyme: Swap dill for 1 tablespoon finely chopped thyme and brown the butter until nutty before adding lemon for a deeper, warmer flavor.
- Garlic Herb Crust: Lightly press a mixture of panko, parsley, lemon zest, and a touch of olive oil onto the top of each fillet and broil for 1 to 2 minutes to create a crunchy finish.
- Dairy Free: Use olive oil or a plant based butter substitute for the sauce and finish with extra lemon and chopped dill for brightness.
Make Ahead: The lemon dill butter can be made up to 48 hours ahead and stored in an airtight container in the refrigerator. Reheat gently in a small pan or microwave on low before spooning over hot fish. Roasted baby potatoes can be prepared a day ahead and reheated in a 400 F oven for 8 to 10 minutes to crisp the skins. Season the halibut and let sit covered in the fridge for up to a few hours, but cook the fish just before serving for best texture.
Frequently Asked Questions
How do I know when halibut is cooked through
Halibut is done when it is opaque and flakes easily with a fork. For precise cooking aim for an internal temperature of 125 to 130 F for moist fish. It will continue to cook slightly while resting.
Can I use frozen halibut
Yes. Thaw frozen halibut overnight in the refrigerator and pat very dry before cooking. Thawing completely and drying are key to getting a good sear.
How long will leftovers keep
Cooked halibut will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or eat cold in salads. The lemon dill butter can be stored for up to 48 hours refrigerated.
Can I use a different herb if I do not like dill
Parsley or tarragon both work well. Parsley gives freshness while tarragon adds a subtle anise note. Adjust to your taste.
Conclusion
This pan seared halibut with lemon dill butter is the kind of recipe that feels like a small celebration of simple things. A quick sear, a bright and buttery sauce, and a couple of thoughtful sides transform a quiet evening into something memorable. Trust your pan, keep flavors clean, and let the fish be the gentle star. Make the butter ahead if that helps your timing, and do not be afraid to tweak the herbs until it feels like home.
