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Pan-Seared Halibut with Asparagus and Lemon Butter Sauce



  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Halibut filet with asparagus

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Pat the halibut filets dry with paper towels and season generously with salt and pepper.
  2. 2.Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until tender-crisp. Drain and set aside.
  3. 3.In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the halibut filets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
  4. 4.Add the remaining 2 tablespoons of butter to the skillet along with the garlic and lemon zest. Cook for 1-2 minutes, until fragrant. Add the lemon juice and stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
  5. 5.Add the blanched asparagus to the skillet and toss to coat in the lemon butter sauce. Divide the asparagus among four plates and top each with a halibut filet. Spoon any remaining sauce over the top and serve immediately.

lightbulb_outline Tips

  • chevron_rightMake sure to pat the halibut filets dry before seasoning to ensure a crispy crust.
  • chevron_rightBlanching the asparagus before sautéing helps to ensure even cooking and a tender-crisp texture.
  • chevron_rightBe sure to use unsalted butter so you can control the amount of salt in the dish.