Ah, the simplicity of pan-seared halibut—it’s like a sunset over calm waters, soothing yet vibrant. A sprinkle of garlic, a pat of butter, and suddenly your kitchen is alive with the aroma of the sea meeting a golden meadow. Who knew dinner could evoke such poetry?
Steps
- Begin by seasoning the halibut fillets with salt and pepper on both sides. Set them aside while preparing the lemon butter sauce.
- Melt butter in a skillet over medium heat and add minced garlic. Sauté the garlic for about a minute until it’s fragrant but not browned.
- Stir in fresh lemon juice and chicken broth, then simmer the mixture for a couple of minutes until it reduces slightly.
- Add the halibut fillets to the skillet and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
- Remove the fish from the skillet and pour the lemon butter sauce over the top. Garnish with fresh parsley and lemon slices before serving.
Ingredients
- 4 halibut fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tablespoon fresh parsley, chopped
FAQ
- What ingredients are needed for the halibut with lemon butter sauce?
- To make halibut with lemon butter sauce, you will need halibut fillets, butter, fresh lemon juice, garlic, parsley, salt, and pepper.
- How do I cook halibut so it doesn’t dry out?
- To keep halibut moist, it’s important not to overcook it. Cook the fish over medium heat and remove it as soon as it becomes opaque and flakes easily with a fork.
- Can I use frozen halibut for this recipe?
- Yes, you can use frozen halibut. Make sure to thaw it completely in the refrigerator before cooking to ensure even cooking and optimal texture.
- What can I serve with halibut and lemon butter sauce?
- Halibut pairs well with a variety of sides such as steamed vegetables, rice, or a fresh salad. These sides complement the light and tangy flavor of the lemon butter sauce.
- How can I store any leftover halibut?
- Store leftover halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying it out.
Tips
- Ensure the halibut is thoroughly dried with paper towels before cooking to achieve a nice, crispy exterior.
- Use fresh lemon juice in the sauce for a more vibrant and authentic citrus flavor.
- To avoid overcooking, monitor the fish closely and remove it from heat as soon as it becomes opaque and flakes easily with a fork.
- Consider adding a pinch of salt to the lemon butter sauce, enhancing the overall flavor of the dish.
Equipment
- Non-Stick Skillet or Frying Pan: Essential for cooking the halibut fillets without sticking.
- Fish Spatula: A flexible spatula designed for flipping fish fillets without breaking them.
- Zester or Microplane: Useful for zesting lemons if the recipe calls for lemon zest.
- Citrus Juicer: Handy for extracting juice from lemons efficiently.
- Meat Thermometer: Useful for checking the internal temperature of the fish to ensure proper cooking.
- Saucepan: Needed for preparing the lemon butter sauce.
