About the Recipe
Dive into the delightful flavors of the ocean with this exquisite Pan-Fried Halibut with Lemon Brown Butter recipe. Merging the simple yet sophisticated taste of halibut with the rich nuttiness of brown butter and the zesty tang of fresh lemon, this dish is a celebration of textures and tastes. Perfect for those intimate dinners or when you wish to bring a touch of gourmet to your everyday meal. In just about 25 minutes, you'll have a dish that not only satiates the palate but also dazzles the eye. Dive in and savor the symphony of flavors!
Ingredients
2 halibut fillets (about 6 oz each), skin on or off, depending on preference
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour (for dredging)
2-3 tablespoons olive oil or neutral oil
4 tablespoons unsalted butter
Juice of 1 lemon
2 tablespoons fresh parsley, chopped (optional for garnish)
1-2 lemon wedges, for serving
Preparation
Prep the Halibut:
Pat the halibut fillets dry with paper towels. This is important to get a nice sear.
Season both sides of the halibut fillets with salt and pepper.
Dredge in Flour:
Place the flour in a shallow dish or plate.
Lightly dredge each fillet in the flour, shaking off any excess. This will give the fish a nice, lightly crispy exterior when frying.
Pan-Fry the Halibut:
In a large skillet, heat the oil over medium-high heat until shimmering but not smoking.
Carefully place the halibut fillets into the skillet.
Cook for 3-4 minutes on one side, or until it's golden brown. Gently flip the fillets and cook for another 3-4 minutes on the other side. The exact cooking time will depend on the thickness of the fillets. The halibut should flake easily with a fork when done.
Remove the halibut from the skillet and place them on a plate. Tent with aluminum foil to keep warm.
Prepare the Lemon Brown Butter Sauce:
In the same skillet, remove any excess oil and reduce the heat to medium.
Add the butter to the skillet and let it melt.
Continue to cook the butter until it starts to foam and turns a golden brown color. You'll also notice a nutty aroma.
As soon as the butter has browned, carefully squeeze in the lemon juice. Be cautious as the mixture might splatter. Swirl the pan to mix the lemon juice with the butter.
If desired, you can also add a bit of zest from the lemon for extra flavor.
Serve:
Pour the lemon brown butter sauce over the pan-fried halibut.
Garnish with chopped parsley and serve with lemon wedges on the side.