Pan-Seared Halibut served

Pan-Seared Halibut

Pan-Seared Halibut with Lemon Caper Sauce – Halibut is easy to cook. This pan-seared halibut recipe with lemon, capers, white wine, and butter sauce takes less than 20 minutes. Pan-seared halibut is a healthy protein to whip up on a busy weeknight.

Follow these steps to have a stress-free meal while cooking your Pan-Seared Halibut.

  • Use paper towels to pat the halibut fillets dry. This helps ensure even browning.
  • Use equal-sized fish fillets. This helps with even cooking times.
  • Sprinkle the fish (and all proteins) generously on both sides with salt and pepper.
  • Heat butter in a large skillet.
  • Add the fish in a single layer, and sear, without moving, for 3-4 minutes.
  • Carefully flip over, and sear for another 2-4 minutes, until fish flakes easily with a fork.

Like most white fish, halibut cooks quickly and has a sweet, mild taste. Adding butter, garlic, lemon, white wine, parsley, salt, and pepper help elevate the flavor of the halibut, or any white fish. The mild flavor is neutral enough to serve with many different side dishes.

Pan-Seared Halibut

Once you add the fish to the hot pan, it should only take 3-4 minutes of cooking time on the first side and 2-3 minutes on the other side. Immediately remove the fish from the pan once it’s finished cooking to prevent it from turning rubbery.

As your mother said, please don’t play with your food. You only want to flip each piece of fish once. The more you move it, the more it will break apart.

Parsley makes a difference for Pan-Seared Halibut

Make sure you buy Italian Flat Leaf Parsley. There are two different kinds of parsley sold in grocery stores. Curly parsley has little flavor and is typically only used for garnishes.

Pan-Seared Halibut served

Pan-Seared Halibut

This pan-seared halibut recipe with lemon, caper, white wine, and butter sauce takes less than 20 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Fish or Seafood
Keyword: Halibut
Servings: 4 people
Calories: 214kcal


  • No Special Equipment


  • 1- pound fresh halibut skinned and cut into two equal portions
  • 4 tbsp butter divided
  • 1 tbsp extra-virgin olive oil
  • Salt & Pepper
  • 3-4 slices of lemon
  • 2 tsp fresh garlic finely chopped
  • ¼ cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp capers drained
  • 2 tbsp fresh flat-leaf parsley chopped


  • Season fish with salt & pepper
    Salt and Pepper Pan-Seared Halibut
  • In a med skillet, on medium, heat 2 tbsp of butter & the olive oil
  • Once the butter starts to brown, add the fish top side down.
    Into the Butter
  • Sprinkle the side facing up with salt and pepper.
  • Cook for 3-4 minutes then gently flip over
    Turn pan-seared Halibut 4 minutes
  • Cook the other side of the fish for 3-4 minutes
  • Remove the fish from the pan, but keep it close by
  • Add the lemon slices to the pan and cook for about 3-4 minutes
    Sauté Lemons Pan-Seared Halibut
  • While you cook the lemons, add the garlic and cook for 1 minute
    Garlic Added to Pan-Seared Halibut
  • Add the wine and let evaporate.
    Wine added to Pan-Seared Halibut
  • Then add the lemon juice, capers, and parsley.
    Chopped Parsley added
  • Cook for a minute then remove from heat and stir in 2 tbsp of butter
  • Put the fish back into the pan, bring the heat to medium, and spoon the sauce over the top
    Return Fish to pan
  • Cook for 30 seconds then move to a platter and serve.
  • Serve with a cooked lemon slice and some pan sauce.
    Pan-Seared Halibut served



Serving: 5oz | Calories: 214kcal | Carbohydrates: 1.3g | Protein: 32g | Fat: 9.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.5g | Cholesterol: 83mg | Sodium: 264mg | Potassium: 759mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 1567IU | Vitamin C: 20mg | Calcium: 244mg | Iron: 5mg
Tried this recipe?Let us know how it was!

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If you like this recipe for Pan Seared Halibutthen you should try our recipe for an Authentic Greek Salad. Or maybe try our recipe recreation from Italy for Roasted Stuffed Peppers.

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