34 Delicious Halibut Recipes Perfectly Pan Seared

There’s something magical about perfectly pan-seared halibut—that golden crust giving way to tender, flaky flesh. Whether you’re craving a quick weeknight dinner or planning a special meal, these recipes transform simple ingredients into extraordinary dishes. Get ready to discover 34 delicious ways to make halibut the star of your table—each one guaranteed to impress!

Lemon Herb Pan-Seared Halibut

Oh, you know those nights when you want something fancy but don’t have hours to spend in the kitchen? This lemon herb halibut comes together in under 30 minutes and tastes like it came from a seaside restaurant. The bright citrus and fresh herbs make it feel special without any fuss.

Ingredients

• 2 halibut fillets (6 oz each, skinless)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon (zest and juice)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Pat the halibut fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place halibut fillets in the hot skillet and cook undisturbed for 4 minutes.
5. Flip the fillets carefully using a thin spatula and cook for another 3-4 minutes.
6. Reduce heat to medium-low and add butter to the skillet.
7. Add minced garlic to the butter and cook for 30 seconds until fragrant.
8. Squeeze fresh lemon juice over the fillets, being careful not to add seeds.
9. Sprinkle lemon zest, parsley, and dill evenly over the fish.
10. Baste the fillets with the herb butter sauce using a spoon for 1 minute.
11. Remove skillet from heat when internal temperature reaches 145°F.
12. Transfer halibut to plates and spoon remaining pan sauce over top.

What you get is perfectly flaky fish with a golden crust that gives way to tender, moist flesh underneath. The lemon herb butter creates a bright, savory sauce that pairs beautifully with roasted asparagus or over a bed of creamy polenta for a complete meal that feels both elegant and completely approachable.

Garlic Butter Seared Halibut Steaks

Wondering how to make restaurant-quality fish at home? This garlic butter seared halibut comes together in under 20 minutes and delivers incredible flavor. You’ll love how the crispy exterior gives way to tender, flaky fish inside.

Ingredients

– 2 halibut steaks (about 6 oz each), patted dry
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced
– 1 tbsp fresh lemon juice
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the halibut steaks completely dry with paper towels on both sides.
2. Season both sides of the halibut evenly with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Add olive oil to the hot skillet and swirl to coat the bottom.
5. Place halibut steaks in the skillet and sear for 4-5 minutes without moving them.
6. Flip the halibut steaks using a thin spatula when the bottom is golden brown.
7. Sear the second side for 3-4 minutes until the fish flakes easily with a fork.
8. Transfer cooked halibut to a plate and reduce heat to medium-low.
9. Add 2 tablespoons of butter to the same skillet and let it melt.
10. Add minced garlic to the butter and cook for 30 seconds until fragrant.
11. Stir in lemon juice and scrape up any browned bits from the pan bottom.
12. Remove skillet from heat and stir in remaining 1 tablespoon of butter until melted.
13. Stir chopped parsley into the garlic butter sauce.
14. Spoon the warm garlic butter sauce over the plated halibut steaks.

Get ready for the most incredible texture contrast – that crispy seared crust gives way to moist, flaky fish underneath. The garlic butter sauce soaks into every bite, making this simple dish feel truly special. Try serving it over creamy polenta or with roasted asparagus for a complete meal that’ll impress anyone.

Pan-Seared Halibut with White Wine Sauce

Wondering how to make restaurant-quality fish at home? This pan-seared halibut with white wine sauce is surprisingly simple and comes together in under 30 minutes. You’ll love how the crispy skin pairs with that bright, buttery sauce.

Ingredients

• 2 halibut fillets (6 oz each), skin-on for crispiness
• 1 tbsp olive oil (or any neutral oil)
• Salt and black pepper (be generous with seasoning)
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley (optional, for color)

Instructions

1. Pat the halibut fillets completely dry with paper towels—this ensures a crispy sear.
2. Season both sides of the fillets generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the halibut skin-side down in the hot skillet and press gently with a spatula for 10 seconds to prevent curling.
5. Cook the halibut for 4–5 minutes without moving it, until the skin is golden and crispy.
6. Flip the fillets carefully using a thin spatula and cook for another 2–3 minutes until the internal temperature reaches 145°F.
7. Transfer the halibut to a plate and reduce the heat to medium.
8. Pour the white wine into the same skillet, scraping up any browned bits with a wooden spoon.
9. Simmer the wine for 1–2 minutes until reduced by half.
10. Remove the skillet from heat and whisk in the cold butter cubes one at a time until the sauce is smooth and slightly thickened.
11. Stir in the lemon juice and chopped parsley.
12. Spoon the white wine sauce over the halibut fillets and serve immediately.

Golden, crispy skin gives way to tender, flaky fish that melts in your mouth. The bright lemon-wine sauce cuts through the richness beautifully. Try serving it over creamy polenta or with roasted asparagus for a complete meal that feels fancy but is totally doable on a weeknight.

Spicy Cajun Pan-Seared Halibut

Feeling like you need a restaurant-quality meal without the fuss? This spicy Cajun halibut comes together in under 30 minutes and delivers big flavor. You’ll love how the crispy, seasoned crust gives way to tender, flaky fish inside.

Ingredients

– 2 (6-ounce) halibut fillets, about 1-inch thick
– 2 tablespoons olive oil (or any neutral oil)
– 1 tablespoon Cajun seasoning (adjust to preferred spice level)
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1 lemon, cut into wedges
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the halibut fillets completely dry with paper towels on all sides.
2. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, and salt.
3. Rub the seasoning mixture evenly over both sides of each halibut fillet.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the seasoned halibut fillets in the hot skillet, presentation-side down.
6. Cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
7. Flip the fillets using a thin spatula and cook for another 3-4 minutes.
8. Reduce heat to low and add the butter to the skillet, tilting to melt.
9. Spoon the melted butter over the halibut continuously for 1 minute.
10. Remove the skillet from heat and transfer the halibut to serving plates.
11. Sprinkle the chopped parsley over the fish and serve immediately with lemon wedges.

That crispy, spicy crust gives way to the most tender, flaky fish you’ll ever taste. Try serving it over creamy grits or with a simple arugula salad to balance the heat. The lemon squeeze at the end really makes all the flavors pop.

Mediterranean-Style Pan-Seared Halibut

Trying to eat healthier but tired of boring fish dishes? This Mediterranean-style halibut comes together in under 30 minutes and tastes like something from a seaside restaurant. You’ll love how the bright lemon and herbs complement the tender fish.

Ingredients

– 2 halibut fillets (6 oz each), skin removed
– 2 tbsp olive oil (or avocado oil)
– 1 tsp dried oregano
– ½ tsp garlic powder
– ¼ tsp red pepper flakes (optional for heat)
– 1 lemon, cut in half
– 2 tbsp chopped fresh parsley
– Salt and black pepper

Instructions

1. Pat the halibut fillets completely dry with paper towels.
2. Season both sides of the fillets generously with salt, black pepper, dried oregano, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Carefully place the seasoned halibut fillets in the hot skillet.
5. Cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust.
6. Gently flip the fillets using a thin spatula.
7. Cook for another 3-4 minutes until the fish flakes easily with a fork.
8. Squeeze the juice from one lemon half over the cooked fillets.
9. Sprinkle with chopped fresh parsley and red pepper flakes if using.
10. Remove the skillet from heat and let rest for 2 minutes before serving.

Out of the pan, this halibut boasts a beautifully crisp exterior that gives way to moist, flaky flesh. The lemon juice brightens everything up while the herbs add earthy depth. Try serving it over a bed of couscous with roasted vegetables for a complete Mediterranean meal that’ll transport you straight to the coast.

Honey Soy-Glazed Pan-Seared Halibut

Feeling like you want something fancy but don’t have hours to spend in the kitchen? This honey soy-glazed halibut is your answer. It comes together in under 30 minutes and delivers a restaurant-quality meal right at home.

Ingredients

• 2 (6-ounce) halibut fillets, about 1-inch thick (skinless works best)
• 2 tablespoons olive oil (or any neutral oil)
• 1/4 cup soy sauce (use low-sodium if you prefer)
• 3 tablespoons honey
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 tablespoon chopped green onions, for garnish
• 1 teaspoon sesame seeds, for garnish

Instructions

1. Pat the halibut fillets completely dry with paper towels. (Tip: This is crucial for getting a perfect sear instead of steaming the fish.)
2. Season both sides of the fillets evenly with the black pepper.
3. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the halibut fillets in the hot skillet.
5. Cook the halibut for 4-5 minutes without moving it, until the bottom develops a golden-brown crust.
6. While the fish cooks, whisk together the soy sauce, honey, minced garlic, rice vinegar, and grated ginger in a small bowl until the honey is fully dissolved.
7. Gently flip the halibut fillets using a thin spatula.
8. Cook for another 2 minutes on the second side.
9. Pour the prepared honey-soy glaze mixture into the skillet, around the fish.
10. Let the glaze bubble and simmer for 1-2 minutes, occasionally spooning it over the fillets. (Tip: The glaze will thicken slightly and coat the back of a spoon when ready.)
11. Remove the skillet from the heat once the halibut is opaque throughout and flakes easily with a fork, about 6-7 minutes total cooking time.
12. Transfer the glazed halibut to serving plates.
13. Drizzle any remaining glaze from the skillet over the top.
14. Sprinkle with the chopped green onions and sesame seeds for garnish.

Succulent and flaky, the halibut practically melts in your mouth, balanced by that sticky, savory-sweet glaze. Serve it over a bed of fluffy jasmine rice to soak up every last drop of sauce, or alongside some quick-steamed broccoli for a complete, impressive weeknight dinner.

Pan-Seared Halibut with Tomato Basil Salsa

Tired of complicated fish recipes that leave you stressed? This pan-seared halibut with fresh tomato basil salsa comes together in under 30 minutes. You’ll love how the crispy skin pairs with the bright, summery salsa.

Ingredients

– 2 halibut fillets (6 oz each), skin-on for crispiness
– 2 tbsp olive oil, or any neutral oil
– 1 cup cherry tomatoes, halved for quick mixing
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tbsp red wine vinegar, for tang
– 1 small shallot, finely minced
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, freshly ground

Instructions

1. Pat the halibut fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place halibut skin-side down in the hot skillet—listen for a sizzle to confirm proper heat.
5. Cook undisturbed for 4–5 minutes until skin is golden and crispy.
6. Flip fillets carefully using a thin spatula to avoid breaking.
7. Cook for another 3–4 minutes until flesh is opaque and flakes easily with a fork.
8. While fish cooks, combine cherry tomatoes, basil, shallot, and red wine vinegar in a medium bowl.
9. Gently stir salsa ingredients until just combined—don’t overmix to keep textures fresh.
10. Transfer cooked halibut to plates using a spatula, keeping skin crispy side up.
11. Spoon tomato basil salsa generously over each fillet right before serving.
Flaky, tender halibut with that perfect sear melts against the juicy, herb-kissed salsa. Try it over a bed of lemony quinoa or with crispy roasted potatoes for a complete meal that feels restaurant-worthy.

Dijon Mustard Crusted Pan-Seared Halibut

Busy weeknights call for impressive yet simple dinners. This Dijon mustard crusted halibut comes together in under 20 minutes and delivers restaurant-quality flavor right at home. You’ll love how the crispy crust gives way to tender, flaky fish.

Ingredients

– 2 (6-ounce) halibut fillets, about 1-inch thick (pat dry for better searing)
– 2 tablespoons Dijon mustard (smooth works best for even coating)
– 1/4 cup panko breadcrumbs (for extra crunch)
– 1 tablespoon olive oil (or any neutral oil with high smoke point)
– 1/2 teaspoon garlic powder (fresh minced garlic works too)
– 1/4 teaspoon paprika (adds color and mild heat)
– 1/4 teaspoon salt (adjust based on your preference)
– 1/8 teaspoon black pepper (freshly cracked preferred)
– 1 tablespoon chopped fresh parsley (optional garnish)
– 1 lemon, cut into wedges (for serving)

Instructions

1. Pat halibut fillets completely dry with paper towels on all sides.
2. Season both sides of fillets evenly with salt and black pepper.
3. Spread 1 tablespoon Dijon mustard evenly over the top surface of each fillet.
4. In a small bowl, combine panko breadcrumbs, garlic powder, and paprika.
5. Press the breadcrumb mixture firmly onto the mustard-coated tops of the fillets.
6. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
7. Carefully place fillets crust-side down into the hot skillet.
8. Cook undisturbed for 4-5 minutes until the crust is golden brown and crispy.
9. Tip: Don’t move the fish during this step to ensure a perfect crust forms.
10. Gently flip fillets using a thin spatula to avoid breaking the crust.
11. Cook for another 3-4 minutes until the fish flakes easily with a fork.
12. Tip: Check doneness by inserting a fork – it should meet little resistance when fully cooked.
13. Remove fillets from skillet and let rest for 2 minutes before serving.
14. Tip: Resting allows juices to redistribute throughout the fish for maximum tenderness.
15. Garnish with chopped parsley if using and serve immediately with lemon wedges.

Keep this dish in your regular rotation – the contrast between the crunchy panko crust and buttery halibut is absolutely addictive. Try serving it over a bed of garlic mashed potatoes or alongside roasted asparagus for a complete meal that feels special enough for company but easy enough for Tuesday night.

Asian-Inspired Pan-Seared Halibut

Ever find yourself craving something restaurant-worthy but don’t want the fuss? This Asian-inspired halibut comes together in under 30 minutes and delivers incredible flavor with minimal effort.

Ingredients

• 2 (6-ounce) halibut fillets, skin removed (or any firm white fish like cod)
• 2 tablespoons vegetable oil (or any neutral oil)
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 2 teaspoons honey (or maple syrup)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds

Instructions

1. Pat the halibut fillets completely dry with paper towels to ensure a good sear.
2. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl to create the marinade.
3. Pour half of the marinade over the halibut fillets and let them sit for 10 minutes at room temperature.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place halibut fillets in the hot skillet and cook undisturbed for 4-5 minutes until a golden-brown crust forms.
6. Carefully flip the fillets using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove the halibut from the skillet and set aside on a clean plate.
8. Pour the remaining marinade into the hot skillet and cook for 1 minute, stirring constantly until slightly thickened.
9. Drizzle the reduced sauce over the plated halibut fillets.
10. Sprinkle with sliced green onions and sesame seeds before serving.

Outrageously flaky and tender, this halibut gets its magic from that sweet-savory glaze that caramelizes beautifully in the pan. The sesame oil and fresh ginger give it that authentic Asian flair that makes it feel special. Try serving it over jasmine rice with steamed bok choy to soak up every last drop of that delicious sauce.

Pan-Seared Halibut with Mango Avocado Relish

Craving something fresh yet satisfying for dinner? This pan-seared halibut comes together in under 30 minutes and features a bright mango avocado relish that’ll make you feel like you’re dining seaside. You’ll love how the crispy fish pairs with the creamy, tropical topping.

Ingredients

– 2 (6-ounce) halibut fillets, about 1-inch thick
– 1 tablespoon olive oil (or any neutral oil)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 ripe mango, diced into 1/4-inch pieces
– 1 ripe avocado, diced into 1/2-inch pieces
– 2 tablespoons finely chopped red onion
– 1 tablespoon fresh lime juice
– 1 tablespoon chopped fresh cilantro (optional, omit if you dislike cilantro)
– 1/4 teaspoon red pepper flakes (adjust to desired spice level)

Instructions

1. Pat the halibut fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place halibut fillets in the hot skillet presentation-side down (the side that was skin-side).
5. Cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip fillets carefully using a thin spatula.
7. Cook for another 3-4 minutes until the internal temperature reaches 130°F on an instant-read thermometer.
8. Transfer halibut to a plate and let rest for 3 minutes.
9. While fish rests, combine diced mango, avocado, red onion, lime juice, cilantro, and red pepper flakes in a medium bowl.
10. Gently toss the relish ingredients until evenly mixed.
11. Spoon the mango avocado relish over the rested halibut fillets.

Buttery and flaky, the halibut contrasts beautifully with the sweet mango and creamy avocado. Try serving it over coconut rice for a tropical twist, or with a simple green salad to keep things light. The relish adds just enough zing to cut through the richness of the fish.

Creamy Dill Sauce Pan-Seared Halibut

Bust out your skillet because this creamy dill sauce pan-seared halibut is about to become your new weeknight hero. You get perfectly seared fish with a bright, herby sauce that comes together in minutes. It’s restaurant-quality but totally doable on a busy evening.

Ingredients

– 2 halibut fillets (6 oz each), patted dry
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup sour cream
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 2 tbsp unsalted butter

Instructions

1. Pat halibut fillets completely dry with paper towels on both sides.
2. Season both sides of halibut evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place halibut fillets in the hot skillet presentation-side down.
5. Cook halibut for 4-5 minutes without moving until a golden-brown crust forms.
6. Flip halibut carefully using a thin spatula.
7. Cook for another 3-4 minutes until internal temperature reaches 130°F.
8. Transfer halibut to a plate and reduce heat to medium-low.
9. Add butter to the same skillet and let it melt completely.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Whisk in sour cream, chopped dill, lemon juice, and Dijon mustard until smooth.
12. Simmer sauce for 1-2 minutes until slightly thickened.
13. Return halibut to the skillet and spoon sauce over the top.
14. Warm through for 1 minute before serving.

You’ll love how the crispy seared crust gives way to tender, flaky fish underneath. That creamy dill sauce brightens everything up with its fresh, tangy flavor. Try serving it over lemon rice or with roasted asparagus for a complete meal that feels fancy but comes together effortlessly.

Pan-Seared Halibut with Lemon Caper Sauce

Let’s be real—sometimes you want a restaurant-quality meal without the fuss. This pan-seared halibut comes together in under 30 minutes, and that bright lemon caper sauce? It’s the kind of punchy flavor that makes ordinary Tuesday nights feel special.

Ingredients

– 2 (6 oz) halibut fillets, skin removed (or any firm white fish)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 2 garlic cloves, minced
– 1/4 cup chicken broth (or vegetable broth)
– 2 tbsp fresh lemon juice (about 1 lemon)
– 2 tbsp capers, drained
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the halibut fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the halibut fillets in the hot skillet and cook undisturbed for 4–5 minutes, until the edges are opaque and the bottom is golden brown.
5. Flip the fillets carefully using a thin spatula and cook for another 3–4 minutes, until the internal temperature reaches 145°F.
6. Transfer the cooked halibut to a plate and cover loosely with foil to keep warm.
7. Reduce the skillet heat to medium and add the unsalted butter.
8. Once the butter melts, add the minced garlic and sauté for 30 seconds, just until fragrant.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan.
10. Stir in the fresh lemon juice and drained capers, then simmer for 2 minutes until the sauce slightly thickens.
11. Remove the skillet from heat and stir in the chopped fresh parsley.
12. Spoon the lemon caper sauce directly over the plated halibut fillets.

Ready to dig in? The halibut stays flaky and tender beneath that crisp sear, while the sauce brings a briny, citrusy kick that cuts through the richness. Try serving it over a bed of creamy polenta or with roasted asparagus to soak up every last drop.

Conclusion

Looking for new ways to enjoy halibut? These 34 perfectly pan-seared recipes offer endless inspiration for delicious, restaurant-quality meals right at home. We hope you find some new favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy access later. Happy cooking!