Restaurant-Quality Pan Seared Halibut with Lemon Butter

Ingredients

• 4 (6-ounce) halibut fillets, 1.5 inches thick
• 2 tbsp avocado oil or other high-smoke-point oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp unsalted butter, cold and cubed
• 2 cloves garlic, minced
• 1/4 cup dry white wine (like Sauvignon Blanc)
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped

Instructions

1. 1

   Pat halibut fillets completely dry with paper towels and let sit at room temperature for 15 minutes. Season all sides generously with kosher salt and black pepper.

2. 2

   Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the oil and heat until it shimmers.

3. 3

   Place the halibut fillets presentation-side down in the hot pan. Sear undisturbed for 4-5 minutes, until a deep golden-brown crust forms.

4. 4

   Flip the fillets carefully with a fish spatula. Cook for another 2-4 minutes, or until the internal temperature reaches 130-135°F. Remove fish to a plate and tent with foil.

5. 5

   Reduce heat to medium-low. Add the minced garlic to the pan and cook for 30 seconds until fragrant.

6. 6

   Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Simmer until the wine has reduced by half, about 1-2 minutes.

7. 7

   Remove the pan from the heat. Whisk in the cold butter cubes, one at a time, until the sauce is creamy and emulsified.

8. 8

   Stir in the fresh lemon juice and chopped parsley. Pour the sauce over the halibut fillets and serve immediately.