Pan-Seared Halibut with Lemon Butter Sauce

Try this quick and delicious recipe with halibut or monkfish or your favorite firm whitefish. A one pound fillet can make two large servings or 4 small servings. 


  • 1lb Svenfish Halibut, cut into 2 or 4 fillets
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • 1 tablespoon capers, drained
  • 2 tablespoons chopped fresh parsley
  • Lemon slices, for garnish


  1. Preparation: Begin by patting the halibut fillets dry with paper towels. Season both sides of each fillet with salt and pepper.

  2. Cook the Halibut: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the halibut fillets. Cook for about 4 to 5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the halibut from the skillet and set aside on a warm plate.

  3. Make the Sauce: In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned. Stir in the lemon juice and capers, scraping up any browned bits from the bottom of the skillet.

  4. Combine: Return the halibut fillets to the skillet. Spoon the lemon butter sauce over the fillets and cook for an additional minute, basting the fish with the sauce.

  5. Garnish and Serve: Remove the skillet from heat. Sprinkle the chopped parsley over the halibut. Serve each fillet with a slice of lemon on the side for added flavor.