Pan Seared Halibut with Capers, Dill, and Lemon Recipe
A simple and elegant pan-seared halibut recipe featuring a buttery caper and dill sauce, finished with a fresh squeeze of lemon juice. Ready in just 21 minutes, this recipe offers tender, flaky fish with a flavorful, golden crust perfect for a quick and healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Fish
- 1 pound halibut fillets
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce and Garnish
- 3 tablespoons chopped capers
- 3 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the fish: Pat the halibut fillets dry with a paper towel to ensure a good sear. Season both sides evenly with sea salt and ground black pepper. Let the fish rest at room temperature for 10 minutes to allow seasoning to absorb and ensure even cooking.
- Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and butter, heating until the butter has melted and starts to bubble, which enhances flavor and prevents sticking.
- Sear the halibut: Carefully add the halibut fillets to the skillet, skin side down if skin is present. Sauté the fish while spooning the hot oil and butter mixture over the top continuously for 4 minutes to keep the fillets moist and develop a golden crust.
- Add capers and continue cooking: Stir in the chopped capers into the skillet, then continue to baste the fish by spooning the buttery mixture over it for an additional 2 minutes, infusing the fish with briny flavors.
- Finish with dill and lemon: Sprinkle the fresh chopped dill over the fillets and allow them to cook for 2 more minutes. This step gently cooks the dill to release its aroma without overpowering the delicate fish. Finally, squeeze fresh lemon juice over the fillets to brighten the flavors.
- Check doneness and serve: Use an instant-read thermometer to confirm the fish reaches an internal temperature of 145°F, indicating safe and perfect doneness. The fish should flake easily with a fork. Serve immediately to enjoy the halibut at its best.
Notes
- Resting the fish at room temperature before cooking helps it cook evenly.
- Basting the fish with butter and oil ensures it remains moist and flavorful.
- Use fresh dill for the best flavor; dried dill can alter the dish’s freshness.
- Ensure the pan is hot enough before adding the fish to avoid sticking.
- Adjust seasoning to taste before and after cooking as halibut can be enhanced with a pinch more salt or lemon.
