Pan-Seared Halibut with Browned Butter

This Pan-Seared Halibut with Browned Butter is a simple yet elegant dish that’s perfect for any occasion. With crispy, golden halibut fillets, tender asparagus, and a nutty, lemony browned butter sauce, this meal is packed with flavor. It’s quick to make, easy to prepare, and full of sophisticated flavors, making it a great option for weeknight dinners or special occasions!

Why You’ll Love This Recipe

This recipe combines a few key elements that make it both flavorful and satisfying. The halibut is pan-seared to a golden crisp, giving it a beautiful texture, while the browned butter adds a rich, nutty depth of flavor. The asparagus adds a fresh, crisp contrast, and the lemon juice gives everything a bright, zesty finish. It’s a well-balanced dish that’s both light and indulgent—perfect for seafood lovers!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb. skinless halibut fillet, cut into 3 pieces (450g)

• 1 cup flour

• 1 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon crushed chili pepper flakes

• 1/2 teaspoon ground cumin

• 1 teaspoon Italian seasoning

• 3 tablespoons unsalted butter, divided

• 1/4 cup low-sodium vegetable broth

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon fresh chopped parsley

Directions

Prepare the Fish:

1. Pat the halibut fillets dry with paper towels to ensure they crisp up when cooked.

Season the Flour:

1. In a shallow dish, combine flour, cumin, Italian seasoning, chili pepper flakes, salt, and pepper. Mix well.

Dredge the Fish:

1. Coat the halibut fillets in the seasoned flour and shake off any excess flour.

Pan-Sear the Fish:

1. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat.

2. Add the halibut fillets and cook for 6-8 minutes, flipping once, until the fillets are golden brown and crispy. Remove the fish from the skillet and place them on a heated platter.

Prepare the Asparagus:

1. While the fish cooks, trim the asparagus ends and blanch them in boiling water for 2 minutes.

2. Transfer the asparagus to ice water to stop the cooking process, then drain and set aside.

Deglaze the Skillet:

1. Pour the vegetable broth into the skillet and bring it to a simmer. Let it reduce by half.

2. Add 1 tablespoon butter and 1 tablespoon lemon juice, stirring to combine.

Cook the Asparagus:

1. Add the blanched asparagus to the skillet and toss for 2 minutes. Season with salt and pepper.

Reheat the Fish:

1. Move the asparagus to the side of the skillet and place the cooked halibut fillets back into the pan over low heat to reheat.

Make the Brown Butter:

1. In a small saucepan, heat the remaining 1 tablespoon butter over medium heat until it begins to bubble.

2. Increase the heat to high and cook, swirling the pan constantly, until the butter turns golden-brown and develops a nutty fragrance (about 1-2 minutes).

Finish the Brown Butter:

1. Stir in 1 tablespoon lemon juice and chopped parsley into the browned butter.

Serve:

1. Plate the pan-seared halibut fillets with asparagus and drizzle with the brown butter sauce. Serve immediately and enjoy!

Servings and Timing

• Servings: 3 servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Storage/Reheating

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the halibut in a skillet over low heat to avoid drying it out. The asparagus can also be reheated in a skillet or microwave.

FAQs

Can I use another type of fish instead of halibut?

Yes, you can substitute halibut with other firm white fish like cod, snapper, or tilapia. Just be sure to adjust the cooking time depending on the thickness of the fish.

Can I use frozen halibut?

Yes, frozen halibut can be used, but make sure it is fully thawed before cooking to ensure even cooking and crispy results.

Can I make this dish without asparagus?

Absolutely! If you don’t have asparagus, you can substitute with other vegetables such as green beans, broccoli, or zucchini. Just adjust the cooking time accordingly.

How do I know when the fish is fully cooked?

The halibut is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. If you don’t have a thermometer, check that the fish is opaque throughout.

Can I make the brown butter ahead of time?

Brown butter is best made fresh, as it’s quick to prepare and loses its flavor once it cools. Make it just before serving to ensure the best flavor and texture.

Can I use another type of nut instead of pecans?

Yes! You can use other nuts like walnuts or almonds, but pecans work especially well in this dish due to their rich, slightly sweet flavor.

Conclusion

This Pan-Seared Halibut with Browned Butter is an elegant, quick, and flavorful dinner that’s sure to impress. The crispy halibut fillets, paired with tender asparagus and a nutty, lemony browned butter sauce, create a perfect balance of textures and flavors. Whether you’re serving this dish for a special occasion or enjoying it as a weeknight treat, it’s a delicious and sophisticated choice that’s easy to prepare and full of flavor. Enjoy!

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