Pan Seared Halibut with Lemon Butter and Crispy Shallots
We love fish and shellfish and halibut is one of our very favorites. The Pacific and Atlantic halibut are the world’s largest flatfish and can weigh 150-200 pounds. It is an extremely mild and clean tasting fish that is low in fat and high in protein and has a dense and firm texture.
Halibut is a species that is threatened by overfishing since the 1800s. You should buy farmed Atlantic halibut or Pacific halibut caught in British Columbia, Canada and certified by the Marine Stewardship Council (MSC). (Click here to read more about sustainable halibut on seafoodwatch.org.)
This halibut is extra delicious thanks to the rich addition of lemon butter and delightfully crisped shallots. It is a light, and healthy meal that goes perfectly with a green salad. We have this recipe on repeat at our house.
Pan Seared Halibut with Lemon Butter & Crispy Shallots
Ingredients
- Lemon Butter:
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest of 1 large lemon
- 1/2 stick unsalted butter, at room temperature
- Halibut and Crispy Shallots:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 halibut fillets (each 4 to 5 ounces – thinner is better for this recipe)
- 1/2 cup grapeseed oil
- 2 large shallots, cut into thin rounds, separated into rings
- Lemon wedges and finely minced parsley, for garnish
Instructions
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
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