If you’re looking for a light yet incredibly flavorful seafood dish, Pan-Broiled Halibut with Lemon & Capers is a must-try! This recipe is all about simplicity—fresh halibut, a quick sear, and a zesty lemon-caper sauce that takes it to the next level. It’s a restaurant-quality dish you can whip up in minutes, making it perfect for busy weeknights or an elegant dinner. Trust me, once you taste this, you’ll want it in your regular rotation!
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Why You’ll Love This Recipe
Quick & Easy: Ready in under 20 minutes with minimal effort.
Healthy & Light: Packed with lean protein and heart-healthy omega-3s.
Bright & Flavorful: The combination of fresh lemon juice and capers creates the perfect balance of tangy and savory.
One-Pan Wonder: No need for extra dishes—everything cooks in the same pan!
Pairs Well with Anything: Serve it with rice, pasta, or veggies for a complete meal.
Ingredients
Here’s what you need to make this dish shine:
Halibut Fillets: Mild, flaky, and perfect for pan-broiling.
Olive Oil & Butter: The secret to a golden sear and rich flavor.
Lemon Juice & Zest: Brightens up the dish with fresh citrus notes.
Capers: Adds a tangy, briny kick that pairs beautifully with the fish.
Garlic: Infuses the dish with a subtle, savory depth.
White Wine or Chicken Broth: Enhances the sauce with a touch of acidity and richness.
Salt & Pepper: Simple seasoning to let the fresh ingredients shine.
Fresh Parsley: For a pop of color and a touch of freshness.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Preheat Your Pan: Heat a large skillet over medium-high heat and add olive oil and butter.
Season the Halibut: Sprinkle both sides of the fillets with salt and pepper.
Sear the Fish: Place the halibut in the hot pan and cook for about 3-4 minutes per side, until golden brown and just opaque in the center. Remove and set aside.
Make the Sauce: In the same pan, sauté garlic until fragrant, then deglaze with white wine or broth. Stir in capers, lemon juice, and zest. Let it simmer for 1-2 minutes.
Combine & Serve: Return the halibut to the pan, spooning the sauce over the fillets. Garnish with fresh parsley and serve immediately.
How to Serve Pan-Broiled Halibut with Lemon & Capers
With a Side of Greens: A simple arugula salad with balsamic vinaigrette complements the flavors perfectly.
Over Rice or Quinoa: The lemon-caper sauce pairs beautifully with grains for a satisfying meal.
With Roasted Vegetables: Try asparagus, zucchini, or cherry tomatoes for a delicious, colorful plate.
As a Light Pasta Dish: Serve over angel hair pasta with extra lemon zest for a Mediterranean twist.
Additional Tips
Don’t Overcook: Halibut cooks quickly—remove it from heat as soon as it turns opaque to keep it moist and flaky.
Use Fresh Lemon Juice: Bottled juice won’t have the same brightness or depth of flavor.
Deglaze for Maximum Flavor: Scrape up any browned bits when adding the wine or broth for a richer sauce.
Customize the Sauce: Add a pinch of red pepper flakes for a subtle heat or a splash of cream for extra richness.
Swap the Fish: This recipe works beautifully with cod, sea bass, or even salmon.
FAQ Section
Q1: Can I use frozen halibut?
A1: Yes! Just make sure to fully thaw and pat dry before cooking to get a good sear.
Q2: What can I substitute for capers?
A2: Chopped green olives or a splash of white vinegar will give a similar tangy flavor.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.
Q4: Can I freeze cooked halibut?
A4: It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat in the oven at 325°F for best results.
Q5: What’s the best wine pairing for this dish?
A5: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony, briny flavors.
Q6: Can I make this dairy-free?
A6: Absolutely! Just use extra olive oil instead of butter.
Q7: What if I don’t have white wine?
A7: Swap it for chicken broth or a splash of apple cider vinegar.
Q8: Can I grill the halibut instead?
A8: Yes! Grill over medium heat for 3-4 minutes per side and drizzle with the sauce before serving.
Q9: How do I prevent the fish from sticking to the pan?
A9: Make sure the pan is hot before adding the fish and don’t move it too soon—let it naturally release.
Q10: Can I double the sauce?
A10: Of course! The lemon-caper sauce is delicious over veggies or pasta too.
Final Thoughts
This Pan-Broiled Halibut with Lemon & Capers is a simple yet elegant dish bursting with fresh, vibrant flavors. It’s the kind of meal that feels fancy but is incredibly easy to pull off—perfect for any occasion. Give it a try and enjoy every zesty, savory bite! Happy cooking!
Print
Pan-Broiled Halibut with Lemon
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan-Broiling
- Cuisine: Mediterranean
Description
This easy and healthy halibut recipe features a perfectly pan-broiled fillet with a bright lemon-butter sauce. It’s a quick dinner idea packed with protein and flavor!
Ingredients
- 4 halibut fillets (6 oz each)
- 2 tbsp olive oil or unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional, for color)
- 1 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
Preheat & Prepare:
- Preheat a cast-iron skillet or heavy pan over medium-high heat.
- Pat halibut fillets dry with paper towels.
2️⃣ Season & Sear:
- Rub fillets with salt, pepper, and paprika (if using).
- Add olive oil or butter to the skillet.
- Sear halibut for 3–4 minutes per side until golden brown and opaque in the center.
3️⃣ Make the Lemon Sauce:
- Reduce heat to low, add garlic, and sauté for 30 seconds.
- Pour in lemon juice and zest, spooning the sauce over the fish.
4️⃣ Garnish & Serve:
- Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges.
Nutrition
- Serving Size: 1 fillet
- Calories: 250 kcal
- Sugar: 0g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 70 mg