Easy 15-Minute Pan-Seared Halibut Recipe With Savory Lemon White Wine Sauce by Elisa Schmitz
You know how much I love salmon, but halibut has become one of my favorite fish dinners because of its mild and slightly sweet flavor, and firm yet tender texture. Fresh Pacific halibut, usually wild-caught from Alaska and California between March and November, is low in saturated fat and sodium and is a good source of protein, niacin, phosphorus and selenium.
Measuring more than 8 feet long and more than 5 feet wide, Pacific halibut is the largest species of flatfish. According to the U.S. National Oceanic and Atmospheric Administration, U.S. wild-caught Pacific halibut is a smart seafood choice because it's "sustainably managed and responsibly harvested under U.S. regulations."
That makes me feel even better about this easy, delicious pan-seared halibut recipe. The delicate fish is cooked in a savory lemon white wine sauce that will make your mouth water. In addition to the halibut filet, you'll need fresh lemon juice, white wine, paprika, garlic, turmeric and olive oil (ingredients that fit in well with the Mediterranean Diet). You then cook the fish in a pan on both sides until it's tender and flaky.
This delicious seafood dinner comes together in only about 15 minutes. Serve this succulent halibut for dinner with your favorite sides and vegetables (I served mine with a baked potato and steamed spinach). So good and on the table fast. Move over, salmon – there's a fresh fish in town!
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Cuisine: American / Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Ingredients
- 1 pound (16 ounces) fresh halibut filet
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine (such as pinot grigio)
- juice of 1 lemon (fresh squeezed is best), plus additional for garnish, if desired
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
Helpful Products
- Mixing Bowl
- Measuring Spoons
- Citrus Juicer
- Saucepan
- Salt and Pepper
- Food Thermometer
- Food Storage Containers
Recipe Notes
- I prefer to squeeze my own lemon juice, but in a pinch, you can use bottled lemon juice.
- You can use your favorite white wine for this recipe (I used pinot grigio), and add more or less, to taste. If you prefer the recipe alcohol-free, omit the white wine (it will still taste amazing).
- You can garnish this recipe with additional lemon slices, if desired.
- Store leftovers in an airtight container in the refrigerator.
Here's how to make it:
- In a small mixing bowl, combine the olive oil, white wine, lemon juice and seasonings. Whisk to blend. Place the halibut filet in a saucepan, skillet or frying pan. Pour the sauce over the halibut, ensuring the fish is covered in the sauce. Season with salt and pepper, if desired.
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Heat the pan over medium-high heat. Cook the halibut for about 5 minutes on each side. Halibut is done to "medium" when it reaches 130 to 135 degrees F on a food thermometer.
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Garnish with fresh lemon slices, if desired, and serve immediately.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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