Pan-Seared Halibut with Lemon Herb Sauce

Pan-Seared Halibut with Lemon Herb Sauce is a light, flavorful dish that’s perfect for any occasion. The halibut fillets are seared until golden and crispy on the outside while remaining tender and flaky on the inside. A simple lemon herb sauce, made with fresh lemon juice, garlic, and herbs like parsley and dill, is drizzled over the fish, adding a burst of freshness and flavor. This dish is not only delicious but also packed with protein and omega-3 fatty acids, making it a healthy choice. Serve it with a side of steamed vegetables or a fresh salad for a well-rounded meal.

Pan-Seared Halibut with Lemon herb sauce

Crispy on the outside and tender on the inside, this pan-seared halibut is enhanced with a bright and tangy lemon sauce, making it a quick and flavorful meal.

Course Main Course

Cuisine American

Keyword diabetes friendly, seafood

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 250kcal

Ingredients

4 halibut fillets about 6 oz each
Salt and freshly ground black pepper to taste
2 tbsp olive oil
2 garlic cloves minced
1 lemon zested and juiced
2 tbsp fresh parsley chopped
Lemon wedges for serving

Instructions

Pat the halibut fillets dry with paper towels to remove excess moisture. Season both sides with salt and freshly ground black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Carefully place the halibut fillets in the hot skillet, skin-side down if applicable. Sear for 4-5 minutes without moving the fillets, until a golden-brown crust forms.
Flip the fillets and cook the other side for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove the halibut from the skillet and set it aside on a plate.
In the same skillet, add the minced garlic, fresh parsley and sauté for about 30 seconds until fragrant. Add the lemon juice and zest, stirring to combine, and let the sauce simmer for 1-2 minutes.
Pour the lemon sauce over the seared halibut. Serve immediately with lemon wedges on the side. This dish pairs well with steamed vegetables, a light salad, or roasted potatoes.