Crispy, pan seared halibut is cooked until tender then drenched with a Brown Butter Garlic pan sauce that takes just minutes to prepare. Better than a restaurant!
Course: Dinner, lunch
Keyword: fish, halibut, pan seared halibut
32ounceshalibut filletsfour 8-oz pieces, about 2-inch thick
kosher saltto season fillets
black pepperto season fillets
8tablespoonssalted butterroom temperature
Pat the surface of the halibut dry with a paper towel.
Season both sides of the halibut with salt and pepper. If refrigerated, allow to come to room temperature for 15-20 minutes.
Heat the oil in a large skillet over high heat until it begins to shimmer.
Add each fillet to the pan skin side up (if the skin has been removed, this will be the flatter surface of the filet). Press gently on the filet with a spatula to create direct contact with the oil to help create a golden, crispy crust.
Reduce the heat to medium and cook for 3-4 minutes. When the filet is golden brown and releases from the pan easily, flip the filet over and continue cooking until cooked through, approximately 2-4 minutes.
While the fish cooks, melt the butter in a small saucepan over medium heat.
Continue cooking the butter while swirling the pan occasionally until the butter begins to foam and then begins to turn a light, golden brown. Immediately remove from the heat and set aside.
When the fish is done cooking, transfer the filets to a platter and keep warm.
Add the tomatoes, shallots and garlic to the skillet and cook for 2-3 minutes.
Stir in the wine and deglaze the pan scraping the bottom of the pan to release any brown bits.
Whisk the brown butter into the wine mixture in the skillet until it becomes slightly creamy.
Serve the halibut with the tomatoes and butter sauce drizzled over top.
Pan Seared Halibut is best if served right after cooking.