Pan-Seared Halibut with Browned Butter Sauce

Add to Meal Planner
Pan-Seared Halibut with Browned Butter Sauce
© Eatwell101.com
Pan-Seared Halibut with Browned Butter - #eatwell101 #halibut #fish #recipe - Pan-seared halibut fillets, asparagus, and brown butter sauce create a healthy, tasty dinner full of rich flavors. The perfect fish dish for your meal rotation!

Pan-seared halibut fillets, asparagus, and brown butter sauce create a delicious, low-carb dinner full of rich, nutty flavors. Halibut fillets are dredged in flour, pan-seared, then drizzled with a fragrant brown butter sauce. This brown butter halibut recipe comes together in less than 30 minutes and makes an easy and tasty dinner, especially with crisp-tender asparagus on the side for good measure. Enjoy!

halibut and asparagus recipePhoto credit: © Eatwell101.com

Ingredients list for the browned butter halibut recipe

Photo credit: © Eatwell101.com

Brown butter halibut recipe

We like halibut’s nice texture and mild flavor for this recipe, but you could also use any other white fish: cod, Dover sole, etc… Dredging the fish filet in flour ensures a crisp and even crust that will soak up the brown butter drizzled on top later–a divine combination! Blanching asparagus makes them more tender and allows for a quicker cooking time in the pan. If your asparagus is very thin, you can skip this step.

fresh halibut filletsPhoto credit: © Eatwell101.com

how to dredge fish in flourPhoto credit: © Eatwell101.com

how to cook halibutPhoto credit: © Eatwell101.com

how to cook fish in a skilletPhoto credit: © Eatwell101.com

pan seared fish methodPhoto credit: © Eatwell101.com

halibut with brown butter recipePhoto credit: © Eatwell101.com

halibut and asparagus in a skilletPhoto credit: © Eatwell101.com

pan seared fish recipePhoto credit: © Eatwell101.com


To make the brown butter halibut:

1. Pat the halibut fillets dry using paper towels.

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

3. Dredge the fish fillets in the seasoned flour and shake off any excess.

4. Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halibut fillets and sauté until golden brown and crispy (6-8 min.), turning once. When done, transfer the pan-seared fish fillets to a heated platter.

5. While the fish is cooking, wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes, then soak them in ice water to stop the cooking. Drain and set aside.

6. Once the fish is cooked, deglaze the skillet with vegetable broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add 1 tablespoon butter and 1 tablespoon lemon juice. Give a quick stir to combine.

7. Add the blanched asparagus to the skillet and toss for 2 minutes to cook it up—season with salt and pepper.

8. Once the asparagus is ready, push it on the side of the skillet and add the cooked fish filets to reheat over low heat while making the brown butter.

9. To make the brown butter, heat the remaining butter in a small saucepan over medium heat until it starts to bubble (about 1 min.). Increase the heat to high; continue cooking, swirling the pan constantly, until the butter turns medium golden-brown (1-2 min.) and develops a nutty fragrance.

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

11. Arrange the pan-seared halibut fillets on plates with asparagus, and drizzle with the brown butter sauce. Serve immediately – Enjoy!

fish fillet recipePhoto credit: © Eatwell101.com

Tips for halibut recipe

  • This recipe works with any other white fish you like.
  • Add sage instead of parlsey in the brown butter for a great profile of flavor.
  • If your halibut fillets are thick, sear them on the sides too.

Tips for making the brown butter sauce

Making brown butter sauce is all about timing. When butter is melted in a hot pan, the milk solids suspended in the fat caramelize. The melted butter turns golden-brown in color and develops a nutty fragrance that enhances everything you put it on.

Do not let the brown butter too long over the heat. Otherwise, the milk solids will burn and give a bitter taste to the butter. So, keep a close eye on the butter as it browns. When it reaches that golden color with a nutty smell, remove the browned butter from the heat and transfer it to a small bowl or drizzle it over your food. You can use a fine mesh strainer to discard the brown bits that stay at the bottom of the pan.

How to keep halibut leftovers

You can keep any leftovers for up to 2 days in an airtight container in your refrigerator. Reheat gently in the microwave or on the stove with a few drops of water to loosen the sauce.

More halibut recipes

halibut and asparagus dinner in a platePhoto credit: © Eatwell101.com

Play again
New: Meal Planner Plan your weekly meals instantly from anywhere on the web Go To Meal Planner!
Leave a review

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published

Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Share to:





    Nutrition Info (Beta version)
    * The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
    Find recipes you can make right now

    Get inspired by recipes you can make with the ingredients you have at home today.

    Recipe Box     –     Meal planner

    About - Contact - Privacy Policy - Your California Privacy Rights - Terms of use - Nutrition & Medical disclaimer - Photo & recipe sharing policy - Faq - Press - Advertise - Legal


    Suggest a correction