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A plate of seared halibut fillets served over sautéed spinach with a creamy sauce, garnished with chopped herbs. A fork rests on the plate.
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Pan Seared Halibut with Wilted Spinach and Lemon Butter Sauce

This is the be all end all halibut recipe. Golden crust on the outside, tender and flaky inside—the exact sear you're after. Wilted spinach soaks up the pan drippings while you make a lemon-butter sauce that ties it all together. Twenty-five minutes, one pan, two fillets, and you've got the kind of dinner that tastes like you know what you're doing.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 590kcal
Author: Dee Broughton

Equipment

Ingredients

For the Halibut

  • 2 8-ounce halibut fillets, about 1.5-inches thick, skin removed
  • Salt and pepper to taste
  • 3 tablespoons avocado oil
  • 5 ounces fresh baby spinach

For the Lemon Butter Sauce

  • 2 cloves garlic minced
  • ¼ cup dry white wine like Sauvignon Blanc or low-sodium chicken broth
  • 4 tablespoons butter cold and cut into pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Instructions

Cook the Halibut

  • Pat the fillets completely dry with paper towels. Season both sides with salt and black pepper.
    Two raw halibut fillets on parchment paper in a metal tray, seasoned with pepper, with olive oil, parsley, lemon, and garlic beside them.
  • Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat. Wait until the oil is shimmering and just beginning to smoke.
  • Place the fillets carefully in the hot pan. Sear on the first side without moving them, allowing a golden brown crust to form, which should take 3 to 4 minutes.
  • Flip the fillets using a thin fish spatula.
  • Continue to cook for another 3 to 4 minutes on the second side, or until the internal temperature reaches 130-135°F on an instant-read thermometer and the fish flakes easily.
    Two seared halibut fillets in a cast iron skillet, one being lifted by a metal spatula; parsley, lemon, garlic, and olive oil are nearby.
  • Remove the halibut from the pan and set aside.

Saute the Spinach

  • Add the spinach to the hot skillet, which will have the remaining oil and fish drippings.
  • Toss the spinach with tongs, seasoning it with salt and pepper, until it has just wilted, which should only take 1 to 2 minutes.
    A cast iron skillet with sautéed spinach and metal tongs, surrounded by garlic, lemon, fresh herbs, olive oil, and a brown napkin.
  • Remove the spinach from the pan and arrange it on serving plates, then place the seared halibut fillets on top.

Make the Lemon Butter Sauce

  • Reduce the skillet heat to medium-low. Add the garlic to the pan and saute until fragrant.
  • Pour in the white wine or chicken broth to deglaze the skillet, scraping up any bits from the bottom.
  • Allow the liquid to simmer and reduce by about half.
  • Remove the skillet from the heat. Add the cold, cubed butter and lemon juice, whisking until the butter melts and emulsifies.
    A hand whisking a light-colored sauce in a black skillet, surrounded by parsley, garlic, a lemon half, salt, and a bottle of oil on the table.

Serve

  • Pour the lemon butter sauce over the fillets and spinach. Garnish with fresh parsley.

Notes

If the fish is stuck to the pan, it’s not ready to flip yet. Wait another 30–60 seconds and it will release more cleanly.
  • Use a hot pan and dry fish. Pat the halibut very dry before seasoning so it actually sears instead of steaming.
  • Pick the right oil. Use avocado or another high smoke point oil; butter alone will burn before the fish is done.
  • Target temp: 130–135°F. Halibut is best when just opaque and flaky. An instant-read thermometer takes out the guesswork.
  • Don’t fuss with it. Once the fish hits the pan, leave it alone for a few minutes to build that golden crust.
  • Wilt the spinach in the drippings. The fond and oil left in the pan season the greens for free flavor.
  • For the sauce, kill the heat. Take the pan off the burner before whisking in cold butter so the sauce stays creamy instead of breaking.
  • No wine? No problem. Low-sodium chicken broth works just as well for deglazing.
  • Other fish that work. This method is also great for thick fillets of cod, grouper, or sea bass—just adjust time for thickness.

Nutrition

Serving: 1serving | Calories: 590kcal | Carbohydrates: 6g | Protein: 34g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 355mg | Potassium: 1202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7629IU | Vitamin C: 29mg | Calcium: 101mg | Iron: 2mg