How to Pan-Sear Halibut (Pan-Fried) - Champagne Tastes® (2024)

This easy seafood tutorial will show you how to pan-sear halibut for juicy fish with golden edges. Plus, check out our tips for seasoning, topping and sauces!

Do you normally order seafood at restaurants, but have been hesitant to cook fish at home?

If so, I'm here to (digitally) hold your hand as you begin learning how to cook fish in your own kitchen. It's not hard, I promise!

Today, we're talking about how to pan-sear halibut.

Not sure where to buy halibut? Check my tips for where to buy fish online.

I use a technique that I learned from reading Julia Child's cookbooks. Specifically, this is the pan-searing technique she uses to cook fish meunière (fish in butter sauce).

It's a simple technique that's easy to master!

Want more seafood 101? Check out my tips on how to pan-sear fish, how to air fry salmon, how to broil salmon, how to steam and crack crab legs and how to make lox.

Why Pan-Sear Halibut?

Halibut is a meaty white fish that pairs perfectly with butter.

Pan-searing halibut in butter is a perfect way to get juicy (never dry!) fish with a golden sear.

Where's the Halibut Skin?

If you're used to pan-searing salmon, you might be looking forward to crispy skin on your pan-seared fish.

However, halibut rarely is sold skin-on, because the skin is pretty tough.

Can I Pan-Sear Frozen Halibut?

No, you should thaw the fish before searing.

I like to use a quick cold-water bath to thaw my fish.

Prepare the Halibut for Pan-Searing

To prepare your fish, start by patting it dry.

Wet fish will not sear well.

Dust the fish with flour and season with salt. The flour will help create the golden sear.

Next, set the halibut aside to rest at room temperature for about 15 minutes. Cold fish is more likely to stick to the pan.

Does the Type of Pan Matter?

You can pan-sear in any type of pan, but some pans will be easier to work with than others.

If possible, use a heavy pan such as cast-iron or carbon steel. These pans will help keep the heat level more consistent while you're cooking.

I like to use this Lodge 12" carbon steel skillet.

Do I Need a Fish Spatula?

Not necessarily. You need a thin metal spatula.

I prefer a fish spatula, and if you pan-sear fish often I recommend getting one.

I use a Wusthof fish spatula, but have also heard great things about this OXO fish spatula.

How to Pan-Sear Halibut

Start by adding both butter and oil to a heavy pan. Melt the butter and add the fish.

Once you've set the fish in the pan, don't touch it until it's time to flip!

Set a timer for four minutes. Remember that the timer is only an estimated cook time, so you'll need to look for other clues to know when to flip.

As the fish cooks, it will turn opaque from the bottom up. You'll also see the bottom edge becoming golden and crisp.

After four minutes (or earlier, if the fish seems to be ready), use a thin metal spatula and test the fish by sliding it under one of the fillets. If the fish sticks to the pan, wait 30 seconds and try again.

Don't rush the fish: it will release when it's ready.

After flipping, top the halibut with a little more butter.

Cook the fillets about 3 or 4 minutes on the other side, or until the edges of the fish are completely opaque and the top and bottom are golden.

Remove the fish from the pan.

Add a Pan-Sauce or Toppings

Finally, make a pan-sauce.

For the simplest sauce, simply add a little lemon juice to the hot pan. Use a wooden spoon to scrape the pan, mixing together the lemon juice and leftover butter.

Stir in a few fresh herbs, and it's ready to serve!

Want to make the sauce more exciting? Try adding capers!

I also like to add buttery, toasted almonds (like in this salmon almondine) or add the pan-seared fish to a halibut salad with bourbon dressing.