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Pan seared Halibuts portion with lemon herb butter sauce with a side of steamed asparagus on a white plate

Pan Fried Halibut with Lemon Butter

Chef Andrew Wilkinson
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 2 people


  • 2 8 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

  • Preheat the oven to 400°F. Pre-heat a nonstick skillet on medium heat.
  • Pat halibut portions dry of an excess moisture with paper towels.
  • Season fish with salt and pepper. Dust with a thin coating of Wondra on both sides.
  • Add the canola oil to the pan & allow to get hot, but not smoking.
  • Place halibut portions in the pan. Cook for about 2 minutes without moving them.
  • Flip fish and place the whole pan in the oven.
  • 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*
  • *CAUTION* Carefully remove the pan from the oven, pan handle will be HOT.

Making Butter Sauce

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