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.
Servings: 4
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
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.
- Serve the halibut warm with lemon slices, fresh parsley over top of creamy butternut squash risotto.
Notes
Reheating Leftovers: 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. 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).