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Pan Seared Halibut with Lemon-Caper Butter

By: Mandy Tanner

Pan seared Northwest Pacific Halibut with a lemon and caper butter sauce cooks quickly in one pan for easy cleanup. The rich pan sauce has a brightness from the lemon and fresh herbs, with a nice briny pop from the capers. Serve over pan sautéed asparagus or with your favorite vegetables for an easy meal that cooks in under 10 minutes. Because of the acidity in the sauce, it’s best to use a non-reactive skillet for this recipe. 

Ingredients

Pan Seared Halibut with Lemon-Caper Butter

  • 2 filets SRF Northwestern Pacific Halibut Buy Now
  • 1 teaspoon SRF x Jacobsen Salt Co. Garlic & Black Pepper Infused Salt, divided Buy Now
  • 4 tablespoons butter, divided
  • 1 teaspoon finely grated lemon zest, from ½ lemon
  • 1 tablespoon lemon juice
  • ½ lemon, thinly sliced and quartered
  • 2 tablespoons capers, drained and rinsed
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon thinly sliced chives, for serving

Pan Seared Halibut with Lemon-Caper Butter

Remove the halibut filets from packaging and pat dry with a paper towel. Season both sides with SRF x Jacobsen Salt Co. Garlic and Black Pepper Infused Salt.
Heat a 10-inch (non-reactive) skillet over medium heat, and add 2 tablespoons of butter. Allow the butter to melt, then add the halibut filets (presentation-side-down), and cook for 4-6 minutes until nicely seared and golden brown. With a fish spatula, flip the fish and cook for 1-2 minutes until cooked through.
Remove the fish from the pan. Add the remaining 2 tablespoons of butter, lemon zest, lemon juice, sliced lemon pieces, capers, parsley, and a pinch of SRF Jacobsen Garlic and Black Pepper Infused Salt. Cook until the lemon pieces begin to brown, and capers are slightly fried, about 1 minute.
Spoon the lemon and caper butter sauce over the cooked halibut, and top with chives. Serve immediately. Enjoy!