Pan-Seared Halibut with Browned Butter — Eatwell101

Pan-seared halibut fillets, asparagus, and brown butter sauce create a delicious, low-carb dinner full of rich, nutty flavors. Halibut fillets are dredged in flour, pan-seared, then drizzled with a fragrant brown butter sauce. This brown butter halibut recipe comes together in less than 30 minutes and makes an easy and tasty dinner, especially with crisp-tender asparagus on the side for good measure. Enjoy!

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Ingredients list for the browned butter halibut recipe

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Brown butter halibut recipe

We like halibut’s nice texture and mild flavor for this recipe, but you could also use any other white fish: cod, Dover sole, etc… Dredging the fish filet in flour ensures a crisp and even crust that will soak up the brown butter drizzled on top later–a divine combination! Blanching asparagus makes them more tender and allows for a quicker cooking time in the pan. If your asparagus is very thin, you can skip this step.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

To make the brown butter halibut:

1. Pat the halibut fillets dry using paper towels.

2. In a shallow dish, combine flour, cumin, Italian seasoning, chili pepper flakes, salt, and pepper.

3. Dredge the fish fillets in the seasoned flour and shake off any excess.

4. Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halibut fillets and sauté until golden brown and crispy (6-8 min.), turning once. When done, transfer the pan-seared fish fillets to a heated platter.

5. While the fish is cooking, wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes, then soak them in ice water to stop the cooking. Drain and set aside.

6. Once the fish is cooked, deglaze the skillet with vegetable broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add 1 tablespoon butter and 1 tablespoon lemon juice. Give a quick stir to combine.

7. Add the blanched asparagus to the skillet and toss for 2 minutes to cook it up—season with salt and pepper.

8. Once the asparagus is ready, push it on the side of the skillet and add the cooked fish filets to reheat over low heat while making the brown butter.

9. To make the brown butter, heat the remaining butter in a small saucepan over medium heat until it starts to bubble (about 1 min.). Increase the heat to high; continue cooking, swirling the pan constantly, until the butter turns medium golden-brown (1-2 min.) and develops a nutty fragrance.

10. Stir 1 tablespoon lemon juice and parsley into the browned butter.

11. Arrange the pan-seared halibut fillets on plates with asparagus, and drizzle with the brown butter sauce. Serve immediately – Enjoy!

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Tips for halibut recipe

• This recipe works with any other white fish you like.
• Add sage instead of parlsey in the brown butter for a great profile of flavor.
• If your halibut fillets are thick, sear them on the sides too.

Tips for making the brown butter sauce

Making brown butter sauce is all about timing. When butter is melted in a hot pan, the milk solids suspended in the fat caramelize. The melted butter turns golden-brown in color and develops a nutty fragrance that enhances everything you put it on.

Do not let the brown butter too long over the heat. Otherwise, the milk solids will burn and give a bitter taste to the butter. So, keep a close eye on the butter as it browns. When it reaches that golden color with a nutty smell, remove the browned butter from the heat and transfer it to a small bowl or drizzle it over your food. You can use a fine mesh strainer to discard the brown bits that stay at the bottom of the pan.

How to keep halibut leftovers

You can keep any leftovers for up to 2 days in an airtight container in your refrigerator. Reheat gently in the microwave or on the stove with a few drops of water to loosen the sauce.

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