Your Cart is Empty

Pan Fried Halibut with Lemon Herb Butter

[[ recipeID=recipe-9kvlgjoyp, title=Pan Fried Halibut with Lemon Herb Butter ]]

Order Seafood Home Delivery

Shop the Recipe

Fresh Halibut

Sold out

Leave a comment

Comments will be approved before showing up.

Also in Best Seafood Recipes

sole meuniere recipe on a white plate with vegetables and lemon
Sole Meuniere Recipe

A symphony of flavors and simple elegance with this French classic: Sole Meuniere!
Read More
a white bowl filled with oyster stew served over a warm brie crostini
Oyster Pan Roast Stew over warm brie crostini

A deeply flavored, rich, warm dish featuring briny shucked oysters and crispy bacon bits, served over a warm brie crostini.
Read More
New England Fish Cake Recipe
New England Fish Cake Recipe

New England fish cakes are a cherished comfort food classic, traditionally made to utilize leftover cooked fish.
Read More

Pan Fried Halibut with Lemon Herb Butter

Packed with fresh, bright flavors, this Halibut is pan fried and finished in the oven. Served with steamed asparagus & fresh lemon to accompany.

Servings: 2 people

Keywords: Halibut, Whitefish

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins




  • Two 6 ounce skinless Halibut portions
  • to taste Salt and fresh cracked black pepper
  • dusting Wondra flour
  • 2 tbsp. Canola oil
  • ¾ cup Dry white wine
  • 3 tbsp. Butter cut into slices
  • Fresh Italian parsley chopped


Cooking Fish

  1. Preheat the oven to 400°F. Pre-heat a nonstick skillet on medium heat.
  2. Pat halibut portions dry of an excess moisture with paper towels.
  3. Season fish with salt and pepper. Dust with a thin coating of Wondra on both sides.
  4. Add the canola oil to the pan & allow to get hot, but not smoking.
  5. Place halibut portions in the pan. Cook for about 2 minutes without moving them.
  6. Flip fish and place the whole pan in the oven.
  7. Bake for about 12-14 minutes until cooked through. *Fish is finished cooking when the flat end of a wooden skewer can pass through the thickest part of the fish with no resistance*
  8. *CAUTION* Carefully remove the pan from the oven, pan handle will be HOT.

Making Butter Sauce

  1. Remove the halibut from the pan and place on a plate. Cover loosely with aluminum foil to keep warm.
  2. Place pan back on stovetop on medium-high heat. Add wine and simmer until quantity is reduced by half.
  3. Add the butter slices and swirl until melted into the wine. Add the parsley. Do not boil!
  4. Remove pan from heat.
  5. Arrange halibut on a serving plate, spoon sauce over fish generously, and serve immediately.
  6. Serve with steamed asparagus and fresh lemon to accompany.