How to Make Perfect Pan-Seared Halibut with Spring Vegetables

Season the Halibut

Pat the fish dry and season it well with salt, pepper, and spices.

Sear the Fish

Cook the halibut in a hot skillet with olive oil until golden brown.

Sauté the Vegetables

In the same pan, sauté garlic and spring vegetables in butter.

Make the Sauce

Add chicken broth, lemon juice, and zest to create a light sauce.

Finish Cooking

Return halibut to the pan, spoon sauce over it, and let flavors blend.

Baking Tips

For extra crispiness, sear the halibut in a very hot pan and avoid moving it too soon.

If using frozen halibut, make sure to thaw completely and pat dry before cooking.

For a dairy-free version, substitute butter with additional olive oil.

Pan-Seared Halibut with Spring Vegetables: An Impressive Yet Simple Dinner

Name: Pan-Seared Halibut with Spring Vegetables: An Impressive Yet Simple Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 halibut fillets (6 oz each), skin removed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup asparagus, trimmed and cut into 2-inch pieces; 1/2 cup sugar snap peas; 1/2 cup cherry tomatoes, halved; 1/4 cup baby carrots, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1/4 cup low-sodium chicken broth; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons fresh parsley, chopped; 1 teaspoon capers (optional)

A light, flaky halibut fillet pan-seared to perfection and served with vibrant spring vegetables in a lemon-butter sauce. A simple yet elegant dinner ready in under 30 minutes.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

2 halibut fillets (6 oz each), skin removed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup asparagus, trimmed and cut into 2-inch pieces

1/2 cup sugar snap peas

1/2 cup cherry tomatoes, halved

1/4 cup baby carrots, thinly sliced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/4 cup low-sodium chicken broth

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

1 teaspoon capers (optional)

Instructions

Pat halibut fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a large skillet over medium-high heat. Add halibut and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from pan and set aside.

In the same pan, reduce heat to medium and add butter. Sauté garlic, asparagus, snap peas, carrots, and cherry tomatoes for 3-4 minutes until slightly tender.

Add red pepper flakes (if using), chicken broth, lemon juice, and lemon zest. Stir and let simmer for 2 minutes.

Return halibut fillets to the pan, spoon the sauce over the fish, and let cook for another 1-2 minutes.

Garnish with fresh parsley and capers (if using). Serve warm with extra lemon wedges.

Pan-Seared Halibut with Spring Vegetables: An Impressive Yet Simple Dinner

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Perfect Pan-Seared Halibut with Spring Vegetables

Pan-Seared Halibut with Spring Vegetables: An Impressive Yet Simple Dinner

Ingredients

Instructions