Raw halibut fish steaks on a wooden tray.
The Ideal Way To Cook Halibut For A Bright And Buttery Finish
Halibut boasts a flavor profile that leans towards a delicate sweetness, and the best way to cook this meaty fish and showcase its best qualities is by pan-searing.
Quick pan-searing over medium-high heat is the key, and butter is the secret weapon to achieve the perfect, rich glaze on the fish. Lemon juice adds brightness to the whole dish.
Start off by heating a generous amount of butter in a skillet over medium-high heat until it sizzles and foams. Then, carefully lay the halibut filets into the skillet.
Whichever side of the fish you want facing up on the plate should make contact with the pan first. This will create a golden-brown crust that locks in moisture.
Let the fish cook undisturbed for about three to four minutes, resisting the urge to fiddle with it. Then, gently flip the filets using a spatula, revealing a beautiful sear.
A squeeze of fresh lemon juice at the very end will add a bright contrast to the rich butter and fish. After adding the juice, let the fish cook for a final two to three minutes to finish.
The lemon juice will also make the halibut itself seem juicier and more complex, without overwhelming its flavor. The result is a bright, buttery finish for your seafood dinner.