There is something truly sophisticated about a perfectly seared piece of white fish. I first fell in love with this Pan Seared Halibut with Lemon Caper Sauce at a small bistro on the coast of Maine. I remember sitting there, watching the sunset, and thinking that I had to recreate this magic in my own kitchen. It felt like a dish that should be complicated, but as it turns out, the secret lies in high quality ingredients and a few simple techniques.
The flavor profile is a beautiful balance of bright, acidic lemon and salty, briny capers, all mellowed out by a rich, velvety butter sauce. The halibut itself is mild and sweet with a firm, flaky texture. When you sear it correctly, you get a gorgeous golden crust that contrasts perfectly with the tender, juicy interior. It is elegant enough for a dinner party but fast enough for a Tuesday night when you want to treat yourself.
Expert Tips for the Perfect Sear
Working with halibut can be intimidating because it is a lean fish that can dry out if you aren’t careful. My number one success tip is to pat the fish completely dry with paper towels before it hits the pan. Moisture is the enemy of a good sear! If the fish is wet, it will steam instead of crusting.
Secondly, use a “fish spatula” if you have one. These are thinner and more flexible than standard spatulas, allowing you to get under the delicate fillet without breaking it. Lastly, do not move the fish once you place it in the skillet. Let it sit undisturbed for those first five minutes to develop that iconic golden brown color.
Make Ahead and Storage Instructions
Seafood is always best enjoyed immediately after cooking to maintain that buttery texture. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. When reheating, avoid the microwave at all costs as it will turn the fish rubbery. Instead, place the halibut in a covered skillet over low heat with a teaspoon of water or broth until just warmed through.
Freezing Instructions
While you can freeze cooked halibut for up to a month, I generally do not recommend it. The freezing and thawing process breaks down the delicate cell structure of the fish, which can result in a mushy texture. For the best experience, cook this dish fresh!
Ingredient Substitutions
- The Fish: If halibut is unavailable or out of your budget, this recipe works beautifully with other firm white fish like Pacific Cod, Sea Bass, or even thick Grouper fillets.
- Dairy Free: You can substitute the butter with a high quality vegan butter stick. I recommend a brand that is designed for baking so it achieves that same creamy emulsion in the sauce.
- Wine Free: If you prefer not to cook with wine, you can swap the Chardonnay for an equal amount of chicken gold or vegetable broth mixed with a squeeze of extra lemon juice.
- Gluten Free: This recipe is naturally gluten free! Just double check that your capers and butter are processed in a gluten free facility if you have a severe sensitivity.
Serving Suggestions
I love serving this halibut over a bed of garlic mashed potatoes or alongside some al dente angel hair pasta to soak up that incredible lemon caper sauce. For a lighter option, roasted asparagus or a simple arugula salad with a light vinaigrette provides a fresh contrast.
Wine Pairing: Since this sauce is buttery and acidic, a crisp Chardonnay or a Sauvignon Blanc is the perfect match. The citrus notes in the wine will pull out the brightness of the lemon and capers beautifully.
Frequently Asked Questions
How do I know when the fish is done? Halibut is done when it reaches an internal temperature of 130 to 135 degrees Fahrenheit. It should look opaque and flake easily when poked with a fork.
Can I use frozen halibut? Yes, but make sure it is completely thawed in the refrigerator overnight and patted very dry before cooking.
What are capers? Capers are small, pickled flower buds. They add a salty, tangy “pop” to the dish that balances the richness of the butter.
Equipment List
- Large stainless steel or cast iron skillet
- Flexible fish spatula (turner)
- Instant read meat thermometer
- Small bowl (for fat separation)
- Sharp chef’s knife
Pan Seared Halibut with Lemon Caper Sauce
Ingredients
- 1 pound fresh halibut skinned and cut into two equal portions
- 4 tablespoons unsalted butter divided
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3-4 slices Meyer lemon or regular lemon
- 2 teaspoons fresh garlic finely chopped
- 1/4 cup white wine such as Chardonnay
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers drained
- 2 tablespoons fresh flat leaf parsley chopped
Instructions
- Pat the halibut fillets very dry with paper towels. Sprinkle the top side with a small amount of kosher salt.
- In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat.
- Once the butter begins to slightly brown and sizzle, add the halibut fillets to the pan, top side down. Sprinkle the back of the fish with the remaining salt and pepper.
- Cook undisturbed for 5 minutes. Carefully flip the fillets using a fish spatula.
- Add the lemon slices to the pan alongside the fish. Cook for an additional 3 to 5 minutes until the fish is opaque and flakes easily.
- Transfer the fish and the lemon slices to a warm platter.
- Pour the cooking fat into a small bowl. Let the burnt bits settle, then skim 2 tablespoons of the clean fat back into the skillet.
- With the heat still at medium, add the chopped garlic and cook for 1 minute until fragrant.
- Pour in the white wine and stir, allowing it to simmer and reduce slightly.
- Stir in the lemon juice, capers, and parsley. Cook for 1 minute.
- Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until a glossy sauce forms.
- Place the halibut back into the pan for 30 seconds, spooning the sauce over the top. Serve immediately with the pan roasted lemon slices.
