Description

Pan Seared Halibut with Lemon Caper Sauce is a light, elegant seafood dish featuring tender halibut fillets cooked to golden perfection and topped with a bright, tangy lemon and caper butter sauce. Quick to prepare and bursting with flavor, it’s perfect for a sophisticated weeknight dinner or special occasion.

Ingredients

Halibut fillets (about 6 ounces each)
Salt and pepper
Olive oil or vegetable oil
Unsalted butter
Garlic (minced)
Fresh lemon juice
Capers (rinsed and drained)
Fresh parsley (chopped, for garnish)

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Instructions

Prepare halibut: Pat fillets dry and season both sides with salt and pepper.
Heat pan: In a large skillet, heat oil over medium-high heat until shimmering.
Cook fish: Add halibut fillets and cook without moving for 4-5 minutes until golden and easily releases from the pan.
Flip and finish: Carefully flip fillets and cook another 3-4 minutes until cooked through and opaque.
Make sauce: Remove fish and set aside. Reduce heat to medium, add butter and garlic to the pan. Cook until fragrant, about 1 minute.
Add lemon and capers: Stir in lemon juice and capers, simmer briefly to combine flavors.
Serve: Spoon lemon caper sauce over halibut and garnish with fresh parsley.

Notes

Use fresh or thawed halibut, patting dry is key to prevent sticking.For extra flavor, add a splash of white wine to the sauce.Substitute parsley with dill or tarragon for a different herbaceous note.Add red pepper flakes for a mild spicy kick.Olive oil can replace butter for a lighter sauce.Can substitute halibut with cod, sea bass, or tilapia if desired.