Pan Seared Halibut With Lemon Dill Sauce Recipes

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• 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.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• 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.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• 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.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen 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.
• 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.

PAN SEARED HALIBUT WITH LEMON DILL SAUCE

Steps:

• Lemon Dill Sauce In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce. Add the chopped dill, lemon zest, and lemon juice into the sauce, whisking to combine. Taste and season with salt as needed. Set aside.
• Pan-Seared Halibut Remove the fish from the refrigerator and let stand for 15 minutes. Dry the surface very well in between two paper towels. Right before cooking, season each side of the halibut fillets generously with salt and pepper. Preheat a large stainless steel pan over high heat. Add enough grapeseed oil until it reaches about ⅛-inch of the side of the pan. Heat until oil starts to shimmer. Carefully add each halibut fillet to the pan presentation-side down, press the flesh with a spatula to create direct contact with the oil to create a golden crust. Reduce heat to medium-high and cook for 4-5 minutes. When the bottom of the fish is golden brown, carefully flip to the other side. Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2-4 minutes. Transfer to plate with a paper towel to remove any excess cooking oil. Gently reheat the lemon dill sauce, whisking to combine making sure not to overheat as this will cause the sauce to separate. Serve each fillet with a ¼ cup of sauce.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• 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.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• 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.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• 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.
• 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.
• 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.