Pan-Seared Halibut with Brown Butter, Capers and Lemon

Nutrition · per serving

Steps

1. 1

   Pat the halibut fillets very dry with paper towel so they sear instead of steam. Season both sides evenly with the salt and black pepper. Finely slice the garlic, strip the thyme leaves, and cut the lemon in half; juice one half and cut the other half into wedges for serving.

   2 fillets (about 170 g each) halibut fillets, skinless4 g fine salt1 g black pepper1 clove (5 g) garlic, finely sliced1 tsp (1 g) fresh thyme leaves1 medium lemon
2. 2

   Heat a large frying pan over medium-high heat for about 1 minute, then add the olive oil. When the oil shimmers, lay in the halibut fillets and cook without moving them for 3 to 4 minutes, until the underside is well browned and the fish releases easily from the pan.

   10 ml olive oil2 fillets (about 170 g each) halibut fillets, skinless
3. 3

   Flip the fillets carefully and add the butter to the pan. Lower the heat to medium. As the butter melts and foams, tilt the pan and spoon it over the fish for 2 to 3 minutes. The halibut is done when it is opaque and flakes easily at the center, or reaches 52-55 C in the thickest part.

   50 g unsalted butter2 fillets (about 170 g each) halibut fillets, skinless
4. 4

   Add the capers, sliced garlic, thyme leaves, and 2 tsp lemon juice to the pan. Cook for 30 to 60 seconds, swirling the pan, until the butter smells nutty, the capers sizzle, and the garlic is fragrant but not browned. If the butter darkens too fast, briefly lift the pan off the heat.

   20 g capers, drained1 clove (5 g) garlic, finely sliced1 tsp (1 g) fresh thyme leaves1 medium lemon
5. 5

   Transfer the halibut to plates and spoon the brown butter, capers, and garlic over the top. Serve immediately with the lemon wedges for squeezing over at the table.

   2 fillets (about 170 g each) halibut fillets, skinless20 g capers, drained1 clove (5 g) garlic, finely sliced50 g unsalted butter1 medium lemon

Origin & History

Pan-seared fish finished with brown butter and lemon is a classic American restaurant and home-cooking approach, especially in coastal regions where fresh seafood is abundant. The combination reflects French culinary influence adapted into a fast, practical weeknight preparation. Capers add a briny note that has become a common partner to mild white fish in modern American cooking.