{"id":1213,"date":"2021-09-30T14:37:14","date_gmt":"2021-09-30T14:37:14","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1213"},"modified":"2024-02-09T21:34:53","modified_gmt":"2024-02-09T21:34:53","slug":"pan-seared-halibut-with-lemon-butter-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pan-seared-halibut-with-lemon-butter-sauce\/","title":{"rendered":"Pan Seared Halibut with Lemon Butter Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pan Seared Halibut with Lemon Butter Sauce<\/span><\/h2>\n
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This pan seared halibut recipe with lemon butter sauce takes just 20 minutes… which you'd never guess with how fancy pan fried halibut looks.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n\n\n
Author: <\/span>Maya Krampf from WholesomeYum.com<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Halibut:<\/span><\/h4>
  • 4 6-<\/span> oz<\/span> Halibut fillets<\/span> 1.5 lb total<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Garlic powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Paprika<\/span><\/li>
  • 1<\/span> tsp<\/span> Sea salt<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Black pepper<\/span><\/li>
  • 2<\/span> tbsp<\/span> Olive oil<\/span><\/li><\/ul><\/div>

    <\/span>Lemon Butter Sauce:<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> Salted butter<\/span><\/li>
    • 1<\/span> medium Lemon<\/span> cut in half<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Use paper towels to pat the halibut fillets completely dry – this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.<\/div><\/li>
      • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.<\/div><\/li>
      • Add the fish fillets in a single layer (you can do it in batches if all the fish won’t fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.<\/div><\/li>
      • Remove the fish from the pan and cover tightly with foil to keep warm.<\/div><\/li>
      • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.<\/div><\/li>
      • Use a lemon squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.<\/span><\/div><\/li>
      • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        I made this with a single piece of Halibut (about 3\/4 lb). I very lightly seasoned it on both sides, and otherwise followed the recipe above. I used approximately the same amount of ingredients for the Lemon Butter sauce. We really loved the result, especially the sauce.<\/span>
        <\/div>\nIt’s possible that you could use this same recipe with other kinds of fish. Halibut is certainly more expensive than most other kinds of fish!<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,697],"tags":[],"class_list":["post-1213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/09\/Pan-searedHalibut.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"predecessor-version":[{"id":1685,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1213\/revisions\/1685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1210"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}