Seared Halibut with Lemon Brown Butter

Surface moisture turns to steam in a hot pan, preventing browning and causing the fish to stick. A dry exterior ensures immediate contact with the hot oil, creating a crisp, golden crust while sealing in the fillet's internal moisture.

Halibut should be cooked to an internal temperature of 135°F to 140°F. Because it is an extremely lean fish, exceeding 140°F will quickly result in a dry, chalky texture. The meat will continue to gently cook as it rests.

Watch the sides of the fish. When the opaque, cooked color creeps about halfway up the side of the fillet and the bottom edges look golden brown, it is ready to flip. The fish should release from the pan easily without tearing.

Sauces split or burn when the residual pan heat is too high. After removing the fish, you must reduce the heat to medium-low. Allow the butter to gently foam and toast; if it sizzles aggressively or begins to smoke, remove the pan from the heat immediately.

While a well-seasoned cast iron skillet can create an excellent crust, a high-quality non-stick or carbon steel pan is much more forgiving for delicate proteins like halibut, drastically reducing the risk of the fillet sticking and tearing.

Yes. Score the skin lightly to prevent curling, and sear the fish skin-side down first for the majority of the cooking time until the skin is incredibly crispy. Flip for just the last minute or two to finish cooking.

Reheat leftovers gently in a 350°F oven loosely covered with foil, or warm them in a skillet over low heat with a splash of water or broth. Microwaving is not recommended as it rapidly overcooks delicate seafood proteins.

Raw halibut freezes beautifully for up to 3 months when tightly wrapped to prevent freezer burn. Freezing cooked halibut is not recommended, as the texture becomes tough, watery, and dry upon thawing.