Ingredients:

  • 2 (6-ounce/170g each) halibut fillets, skin on or off, about 1 inch thick
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon butter (15ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (57g), cold and cubed
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons chopped fresh parsley (30ml)
  • 1 tablespoon chopped fresh chives (15ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)

Instructions:

  1. Pat the halibut fillets dry with paper towels. Season both sides generously with salt and pepper. Drying the fish is key for a good sear!
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is shimmering (but not smoking!).
  3. Carefully place the halibut fillets in the hot pan, ensuring there's enough space between them (cook in batches if needed to avoid overcrowding). If skin-on, sear skin-side down first. Cook for 3-4 minutes per side, or until golden brown and the fish is cooked through and flakes easily with a fork.
  4. While the halibut is cooking, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds, until fragrant (but not browned!).
  5. Remove the saucepan from the heat and stir in the lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Transfer the seared halibut to plates. Spoon the lemon-herb butter sauce over the fish and serve immediately.