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Pan-Seared Halibut with Lemon Caper Sauce
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Pan-Seared Halibut with Lemon Caper Sauce

By: Larry's Catch 4.91(38 reviews)

Golden seared halibut finished with lemon, capers, and garlic butter — bright, buttery, and perfectly balanced.

TIME
TIME
15 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 2 Larry’s Catch Halibut fillets (6–8 oz each), skinless
  • Salt and freshly cracked black pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 2 tbsp capers (rinsed if packed in brine)
  • Juice of 1 lemon
  • Zest of ½ lemon
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Pat the halibut fillets dry with paper towel and season both sides with salt and freshly cracked black pepper.
  2. Heat olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
  3. Add the halibut fillets and sear for 3–4 minutes without moving until a golden crust forms.
  4. Flip and cook another 3–4 minutes, until the fish flakes easily and reaches 135–140°F internally. Transfer to a plate and tent loosely with foil.
  5. Reduce heat to medium-low and add butter to the same skillet.
  6. Once melted, stir in minced garlic and capers. Sauté for about 30 seconds until fragrant.
  7. Add lemon juice and lemon zest, letting it bubble briefly for about 30 seconds.
  8. Remove from heat and stir in chopped parsley.
  9. Spoon the lemon caper sauce over the halibut and garnish with extra capers and parsley before serving.

Nutrition Values

Per serving (200 g)
  • Calories: 420 kcal
  • Protein: 38 g
  • Total Fat: 28 g
  • Saturated Fat: 9 g
  • Carbohydrates: 2 g
  • Sugars: 0 g
  • Fiber: 0 g
  • Cholesterol: 95 mg
  • Sodium: 480 mg

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