Entree: Canada – British Columbia Coast – West Coast Halibut (Pan-seared Pacific halibut fillets finished with lemon-herb butter and coastal seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 halibut fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) lemon zest (about 1 lemon)
- 2 tbsp (30 ml) dry white wine or 2 tbsp (30 ml) fish stock
- 1 small shallot, minced (about 1 oz (30 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped (or 2 tbsp (8 g) tarragon if preferred)
- 1 tbsp (10 g) capers, rinsed (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil or melted butter for finishing (optional)

Show original ingredient measurements

- 4 halibut fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) lemon zest (about 1 lemon)
- 2 tbsp (30 ml) dry white wine or 30 ml fish stock
- 1 small shallot, minced (about 1 oz / 30 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped (or 2 tbsp / 8 g tarragon if preferred)
- 1 tbsp (10 g) capers, rinsed (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil or melted butter for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the halibut fillets dry and season both sides with the salt and pepper. Let rest at room temperature for 10 minutes.
2. In a large skillet over medium-high heat, add 2 tbsp (30 ml) olive oil. When shimmering, add the fillets skin-side down if skin-on; cook undisturbed 3–4 minutes until the edges are opaque and a golden crust forms.
3. Flip the fillets and reduce heat to medium. Add the minced shallot and garlic to the pan and cook 30–45 seconds until fragrant.
4. Add the white wine (or fish stock) and lemon juice to deglaze the pan, scraping any browned bits; allow to reduce 1–2 minutes.
5. Add the butter, lemon zest, parsley, dill, and capers (if using). Spoon the melted lemon-herb butter over the fillets for 30–60 seconds until the butter emulsifies into a glossy sauce and the fish is just cooked through (internal temperature ~130–135°F / 55–57°C for moist halibut).
6. Transfer fillets to warm plates, spoon remaining sauce over top, and finish with a drizzle of olive oil or melted butter if desired. Serve immediately with lemon wedges and seasonal vegetables or potatoes.

1. Pat the halibut fillets dry and season both sides with the salt and pepper. Let rest at room temperature for 10 minutes.
2. In a large skillet over medium-high heat, add 2 tbsp olive oil. When shimmering, add the fillets skin-side down if skin-on; cook undisturbed 3–4 minutes until the edges are opaque and a golden crust forms.
3. Flip the fillets and reduce heat to medium. Add the minced shallot and garlic to the pan and cook 30–45 seconds until fragrant.
4. Add the white wine (or fish stock) and lemon juice to deglaze the pan, scraping any browned bits; allow to reduce 1–2 minutes.
5. Add the butter, lemon zest, parsley, dill, and capers (if using). Spoon the melted lemon-herb butter over the fillets for 30–60 seconds until the butter emulsifies into a glossy sauce and the fish is just cooked through (internal temperature ~130–135°F / 55–57°C for moist halibut).
6. Transfer fillets to warm plates, spoon remaining sauce over top, and finish with a drizzle of olive oil or melted butter if desired. Serve immediately with lemon wedges and seasonal vegetables or potatoes.