This Lemon Garlic Halibut Recipe pan-sears halibut with a lemon butter sauce and mixes it with garlic and shallots. The halibut is finished off with fresh parsley and served over creamy risotto. This recipe is so easy to make and can be ready in under a half hour.
LEMON GARLIC HALIBUT RECIPE
Today’s Lemon Garlic Halibut Recipe is one of my favorite ways to make halibut.
Heinen’s and I are partnering today to share this simple halibut recipe, perfect for fall to pair with Heinen’s new creamy risotto and butternut squash.
My kids even go crazy for this recipe which makes me happy.
You guys love seafood recipes and I know many of you make my Mediterranean Salmon, Air Fryer Cod, Black Sea Bass Recipe and this Pan Seared Garlic Butter Cod on rotation.
As someone who eats a lot of Mediterranean food, seafood is something I try to incorporate more and more into my families diet.
If you know anything about the Mediterranean diet you know that seafood is a big part of that way of eating.
This recipe can be on the table in under 30 minutes but will feel like a restaurant style seafood meal.
I love pairing this halibut with a creamy butternut squash risotto in the fall months. It is the perfect pairing with the light, lemony fish.
WHAT INGREDIENTS ARE IN THIS PAN SEARED HALIBUT?
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HALIBUT FILLETS
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BUTTER
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GARLIC
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SHALLOT
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SPICES: PAPRIKA, OREGANO, BASIL
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LEMON JUICE
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FRESH PARSLEY
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RISOTTO
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BUTTERNUT SQUASH
HOW DO YOU MAKE LEMON GARLIC HALIBUT?
In a small mixing bowl combine the paprika, oregano, basil, salt and pepper. Set aside.
Heat a large skillet over medium hight heat. Add the olive oil and garlic. Saute for 2 minutes. Add the shallots and continue to saute for 2 minutes.
Add the butter and stir it until it melts. Add the lemon juice and stir well.
Pat the halibut dry with a paper towel to remove moisture and ensure the halibut gets a nice sear. Rub the halibut with the spice mixture.
Place the halibut with the skin side up in the skillet. Sear the first side of the halibut for 4-5 minutes.
Flip and let the other side of the halibut sear and spoon some of the butter lemon sauce over the halibut. Cook until the fish is cooked through.
For the risotto cook according to the package. Stir in the cooked butternut squash.
Serve the halibut warm with lemon slices, fresh parsley over top of creamy butternut squash risotto.
HOW DO I REHEAT HALIBUT?
I like to eat my fish fresh when I cook it but sometimes that isn’t an option or you have leftovers.
When it comes to reheating fish you want to make sure you do it the right way so you don’t dry it out. Cook’s Illustrated has a nice tutorial on how to reheat fish that I use and have included below.
Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil (to prevent the exteriors of the fish from drying out), and heat them in a 275-degree oven until they register 125 to 130 degrees, about 15 minutes for 1-inch-thick fillets (timing varies according to fillet size).
MODIFICATIONS FOR THIS SEAFOOD RECIPE
- This recipe uses butter and I know some people try to avoid that. You can substitute the butter with additional olive oil or ghee in its place. The butter just helps give the sauce a rich flavor.
- There are some great additions you could add to this dish. Some that I enjoy are artichoke hearts, olives, roasted red peppers and sun-dried tomatoes
- Beans would be a nice addition as well. I like chickpeas or white beans.
- Serve this halibut over pasta, like an angel hair or linguine. You could also serve it over zoodles or even rice.
- Before placing the halibut in the oven you could sprinkle parmesan or mozzarella cheese over the halibut. Cheese makes everything better, right?
WHAT SHOULD I SERVE WITH THIS HALIBUT RECIPE?
There are many sides that work well with this halibut dish.
MEDITERRANEAN ROASTED VEGETABLES
LEMON ARUGULA SALAD WITH PINE NUTS
ZUCCHINI CHICKPEA QUINOA SALAD
Lemon Garlic Halibut Recipe
This Lemon Garlic Halibut Recipe pan-sears halibut with a lemon butter sauce and mixes it with garlic and shallots. The halibut is finished off with fresh parsley and served over creamy risotto. This recipe is so easy to make and can be ready in under a half hour.
Ingredients
- 4 - 6 ounce halibut fillets
- 2 Tablespoons olive oil
- 3 Tablespoons butter
- 4 garlic cloves, minced
- 1 shallot, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1 - 12 ounce package of frozen Heinen's Creamy Risotto
- 1 cup of cooked butternut squash, cut into chunks
Instructions
- In a small mixing bowl combine the paprika, oregano, basil, salt and pepper. Set aside.
- Heat a large skillet over medium hight heat. Add the olive oil and garlic. Saute for 2 minutes. Add the shallots and continue to saute for 2 minutes.
- Add the butter and stir it until it melts. Add the lemon juice and stir well.
- Pat the halibut dry with a paper towel to remove moisture and ensure the halibut gets a nice sear. Rub the halibut with the spice mixture.
- Place the halibut with the skin side up in the skillet. Sear the first side of the halibut for 4-5 minutes.
- Flip and let the other side of the halibut sear and spoon some of the butter lemon sauce over the halibut. Cook until the fish is cooked through.
- For the risotto cook according to the package. Stir in the cooked butternut squash.
- Serve the halibut warm with lemon slices, fresh parsley over top of creamy butternut squash risotto.
