Spring is halibut season, one of my favorite types of fish. It’s firm and flaky with a nutty flavor. But halibut is also a pretty pricy type of fish, so when I use it, I want to know it’s going to taste amazing!
This quick and easy one-pan recipe has become my favorite way to prepare halibut. The brown butter enhances the buttery flavor of the fish, while the lemon balances it with a zing of acidity. This preparation offers lots of flavor while celebrating the taste of the delicious fish.
If you’re looking for a tasty side, I especially love serving this alongside Asparagus Amandine with Dill and Capers.
Halibut with Brown Butter and Lemon
1 lb fresh halibut, skin removed and cut in half
2 TBSP butter
2 TBSP olive oil
1 lemon, cut into slices
Salt and pepper to taste
Pat the halibut dry with a paper towel, and sprinkle with salt and pepper.
Heat the butter and oil in a skillet over medium heat. Once the butter has developed a deep brown color, place the halibut in the pan. Cook, untouched, for 4 minutes, or until the bottom has browned and releases easily. Flip the halibut and cook another 3 minutes.
While the fish is cooking on the second side, add the slices of lemon to the skillet and allow them to cook until soft.
Serve the fish drizzled with the brown butter sauce and topped with a lemon slice.