simple alaska halibut

Celebrate National Seafood Month with this easy pan seared Alaska halibut recipe! If you're new to cooking fish, this delicious halibut recipe with lemon and white wine is a great place to start. (gluten-free, nut-free, dairy-free option)

Simple Pan Seared Alaska Halibut

garlic,

juice lemon

dry white wine,

extra virgin olive oil,

sea salt and black pepper,

lb Alaska halibut

tbsp butter*

lemon slices,

In a large, shallow dish, combine garlic, lemon juice, wine and olive oil.

Use a sharp knife to cut halibut into 4 portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for 20-30 minutes.

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.

Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.

Flip fish and cook in the other side until cooked through.

Add butter to the pan and let it melt, then spoon it over the top of the fish.

I added right before placing it the heated non stick pan, a very, very light flour dusting with fresh ground pepper.   Wow!  I made your recipe before as written but with the dusting of the flour?  The freshness of the ingredients were sealed in even more!  Simple addition and I know it "breaks the law" of pan seared, but it was fantastic!

This was amazing. Halibut was moist and perfectly cooked. I added fresh dill to the butter. Will share this recipe with friends and definitely make it again. Thank you for sharing.

This was a great recipe for my first time searing fish :)

In the intro of the post, it was states that 80-90% of US americans according to USDA do not consume their share of weekly seafood, in my head which is absurd simply because most people would need to change their eating habits to afford to do so or cannot do so regardless (probably playing a large variable in that statistic, if i could eat salmon every night i would). However my opinion is honestly besides the point, if a vast majority don't typically eat seafood, most probably don't eat Halibut either especially since it is roughly 8 dollars a lb. So, that being said a simple recipe can be beneficial to those who wouldn't normally find themselves cooking Halibut—which is different than other fish to cook— like this one, is awesome. 

What isn't awesome is the lack of creative constructive criticism, like from R.F.CRAIG, whose statement lacks flavor, unlike this Halibut recipe, which calls for no butter, which doesn't mask the flavor of the fish. 
Good work, Kayleigh. Keep it up!

Delicious! I didn't have time to marinade the fish, so I heated it in a sauce pan and then poured it over the halibut while it was cooking. Served it with pineapple salsa and steamed spinach. A definite winner tonight!

Excellent, easily executed recipe.

Personal deviations:
I used halibut steaks that I deboned and halved, making 4 uniform pieces. 
No lemon on hand, used the bottled juice, approx 1.5 oz with .5 oz liquid dijon mustard.
Only let the the fish marinade for about 10 minutes, being paranoid of a "ceviche" effect (I'm sure a misplaced worry), but the flavors of the marinade were still detectable.
Per the recommendation of other reviewers, I also reduced the marinade into a pan sauce, with added butter and a smattering of capers.

The fish was delightfully tender and didn't need the sauce, though they went together great. Definitely will come back to this method.

My cousin and her husband had a layover here in my town after fishing in Alaska.  As a gift, they gave me a couple filet from the (several) halibut they caught..  I'm not a big cook but I didn't want to be rude so I gladly took them, googled this recipe and then sent my cousin a photo of the finished plate.

I know this is going to sound silly, but I added more butter to the pan (I *love* butter and feel like you can never have enough.)  Then, when I plated it with some brightly blanched asparagus on a white plate, I thought the picture needed more 'color.'  So I sprinkled some warm capers over the fish and added a dollop of raspberry preserves on the side, mostly for the "instagram shot."  

But that weird mix of flavors actually worked really well for me.  This was awesome!  Thanks for the simple recipe!

I had a thick piece of halibut and I might have let it set too long in the marinade (20 minutes each side). It was tough and dried out a bit.  I should have read all the other comments beforehand.  Live and learn.

This was excellent!  I took the advice of heating up the leftover marinade and serving it as a sauce - wonderful idea.  I forgot to add the butter, but I didn’t miss it.  Halibut is very expensive here n Southern California - $20+ a pound, so I won’t be making this often. Bt when I can get halibut on sale, this will be my go to.

Thanks Kayleigh, this is my go to recipe, I have  tried others however I will always use this one when entertaining...I can't improve upon it. ; -)

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