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Pan Fried Halibut with Lemon Herb Butter

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

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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.