Pan-Seared Halibut with Smoked Salmon Butter
Servings: 4 servings
Calories: 411kcal
Print Recipe
Ingredients
- 1 1/2 lbs halibut fillet cut in four 6-ounce filets
- 2 Tbsp butter unsalted
- 1 Tbsp olive oil
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 4 slices lemon
- 2 Tbsp lemon juice
- 1 Tbsp finely chopped fresh parsley
For salmon butter
- 6 Tbsp butter unsalted, room temperature
- 2 oz smoked salmon finely chopped
- 3/4 tsp lemon juice
- 3/4 tsp grated onion
Instructions
To make salmon butter
- In a small bowl, cream the butter with a fork until light and fluffy. Add the rest of the ingredients and mix well.
- Transfer to a plastic wrap and form a 1 1/2-inch cylinder. Twist the ends of the plastic wrap to form a tight roll. Refrigerate until firm, about 1-2 hours.
- When ready to serve, remove from the plastic wrap and cut into 4 equal disks.
To make pan-seared halibut
- Pat the halibut fillets dry with paper towels, season with salt and pepper and set aside.
- Heat the butter and the olive oil in a large pan over medium-high heat. Once the butter has melted and starts to brown a little, swirl the pan to combine the butter with the olive oil.
- Add the halibut fillets, presentation side down, and sear for 3-4 minutes or until the edges of the fish begin to turn opaque and the fish easily releases from the pan.
- Using a flat spatula, flip the fillets and add the lemon slices to the pan. Continue cooking for another 4-5 minutes or so, until the fish is just starting to flake and is opaque in the middle.
- Transfer the seared halibut to a plate and top with salmon butter. Spoon some hot oil from the pan over salmon butter to let it melt a little. Garnish with pan-fried lemon slices, drizzle with lemon juice, sprinkle with chopped parsley and serve.
Nutrition
Calories: 411kcal | Carbohydrates: 1g | Protein: 35g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 148mg | Sodium: 721mg | Potassium: 774mg | Fiber: 1g | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 8.3mg | Calcium: 17mg | Iron: 0.5mg