Halibut with lemon butter is a classic of American cuisine from the Pacific Northwest, where this cold-water flatfish is abundant. The technique of emulsifying butter with citrus became popular in San Francisco restaurants in the 80s. It is an elegant but simple dish from seafood cuisine.
International
Halibut in lemon butter
Halibut in lemon butter from the United States: traditional step-by-step recipe, with chef tips and clear timings.
- USA
- Main course
- Light
- High protein
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 355 kcal
- Protein 36 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 22 g
- Sodium 510 mg
Story behind the dish
Preparation
Halibut in lemon butter is an American preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 halibut fillets of 170 g without skin.
- Have ready: 80 g unsalted butter.
- Have ready: 2 lemons in juice and zest.
- Have ready: 2 tablespoons of vegetable oil.
- Have ready: 2 cloves of garlic, finely chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the halibut fillets with salt and pepper and pat them dry; heat oil in…
Season the halibut fillets with salt and pepper and pat them dry; Heat oil in large skillet over medium-high heat.
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Cook the halibut 3-4 minutes per side until golden and...
Cook the halibut 3-4 minutes per side until golden and flakes easily. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Remove the fish and in the same pan melt the butter with…
Remove the fish and in the same pan melt the butter with garlic over low heat.
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Add lemon zest and juice
Add lemon zest and juice, capers, mustard and broth; reduce 2 minutes stirring.
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Return the halibut to the pan and coat with the lemon butter…
Return the halibut to the pan and baste with the lemon butter, heating for 1 minute.
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Serve with the sauce on top
Serve with the sauce on top, fresh parsley and spinach sprouts.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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