This Pan-Seared Halibut with Lemon Dill Sauce is an elegant and flavorful dish that’s surprisingly simple to prepare. The crispy golden crust of the halibut pairs beautifully with the velvety lemon dill sauce, making it a delightful meal for both weeknights and special occasions. With fresh dill, lemon zest, and a hint of buttery richness, this recipe brings a burst of bright, herby flavors to your plate.
The first time I made this dish, it was for a last-minute dinner party, and I wanted something that felt fancy but wouldn’t take hours to make. Pan-searing halibut was a game changer—it’s quick, easy, and results in perfectly golden, tender fish every time. And the lemon dill sauce? It’s like sunshine in a pan, bringing all the bright citrusy goodness you could ever want. This recipe has since become one of my go-tos when I want to impress without breaking a sweat. It’s light yet indulgent, and every time I serve it, people can’t get enough!
Why You’ll Love This Pan-Seared Halibut:
- Crispy, Golden Perfection: The pan-seared method creates a beautiful golden crust on the outside, while keeping the halibut tender and flaky inside.
- Bright and Fresh Sauce: The lemon dill sauce is rich but balanced, with fresh dill, lemon zest, and a buttery smoothness that complements the fish.
- Quick and Elegant: Ready in under 30 minutes, this dish looks and tastes restaurant-quality but is simple enough for any home cook.
- Versatile Pairing: This dish pairs wonderfully with light sides like roasted vegetables, mashed potatoes, or a fresh green salad.
Ingredients:
For the Pan-Seared Halibut:
- 450g (16 ounces) halibut fillets, two 225g (8-ounce) pieces, about 5 cm (2 inches) thick
- Kosher salt, to season fillets
- Black pepper, to season fillets
- Grapeseed oil, enough to coat the pan for cooking
For the Lemon Dill Sauce:
- 240ml (1 cup) dry white wine (chardonnay recommended)
- 55g (⅓ cup) shallots, minced
- 115g (½ cup) unsalted butter, cut into 1.25 cm (½-inch) cubes, chilled
- 3 tablespoons fresh dill, chopped
- 2 teaspoons lemon zest
- 3 teaspoons lemon juice
- Kosher salt, to taste
Directions:
For the Lemon Dill Sauce:
- In a small saucepan, combine the wine and minced shallots over medium-high heat. Let the mixture simmer until reduced to about 2 tablespoons, which should take about 12-15 minutes.
- Once reduced, turn off the heat and begin adding the cold butter cubes, one at a time, whisking continuously. This will create a rich, emulsified sauce.
- Stir in the fresh dill, lemon zest, and lemon juice, whisking until well combined. Taste and add salt as needed. Set the sauce aside while you prepare the halibut.
For the Pan-Seared Halibut:
- Remove the halibut fillets from the refrigerator and let them rest at room temperature for about 15 minutes. Pat them dry thoroughly with paper towels to remove any moisture.
- Season both sides of the halibut generously with kosher salt and black pepper.
- Preheat a large stainless steel pan over high heat. Add enough grapeseed oil to coat the bottom of the pan, about ⅛ inch deep. Heat the oil until it begins to shimmer.
- Carefully place the halibut fillets presentation-side down in the pan. Use a spatula to gently press the fillets against the pan for even contact and to create a golden crust.
- After 4-5 minutes, when the bottom is golden brown, flip the fillets carefully. Lower the heat to medium-low and cook the other side for an additional 2-4 minutes, just until the fish is cooked through. Be careful not to overcook.
- Transfer the halibut to a plate lined with paper towels to absorb any excess oil.
To Serve:
- Gently reheat the lemon dill sauce over low heat, whisking to combine. Be careful not to overheat the sauce as it may separate.
- Serve each halibut fillet with about ¼ cup of the lemon dill sauce drizzled over the top. Garnish with extra fresh dill if desired.
Notes:
- Perfectly Cooked Halibut: Halibut is best when cooked just until opaque and flaky. Overcooking can make the fish dry, so keep a close eye on the fillets after flipping.
- Wine Substitution: If you prefer not to cook with wine, you can substitute it with chicken or vegetable broth for a milder flavor.
