Pan Seared Lemony Halibut (Edit recipe)

This pan seared LEMONY HALIBUT is over the top easy and equally delish! If you can’t find halibut or don’t enjoy it, this recipe would work with most any firm white fish. We’d suggest mahi mahi, cod or even tilapia, but if you have the opportunity to enjoy halibut, it’s a must! Fish is one of those proteins that makes getting dinner on the table in a hurry. It cooks easily in a cast iron pan, like this LEMONY HALIBUT features. But it’s equally as easy in the oven as a sheet pan meal. Using a cast iron pan with this preparation makes it super convenient to stir that lemony sauce together after the fish is done. It makes the halibut sing for your taste buds, no joke! The capers add a bit of tang and pair so well with lemon and dill.

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	22 g
Carbohydrates:	2 g
Protein:	7 g
Cholesterol:	35 g
Sodium:	1182 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 2

Ingredients

Fish

2 whole Halibut Filet, 4-6 oz each
1 tsp Sea Salt
.5 tsp Paprika
.5 tsp Garlic Powder
.5 tsp fresh Dill, finely chopped
1 Tbsp Avocado Oil

Sauce

2 Tbsp Ghee, 2-3 tota
1 whole Lemon, juice from lemon
1 Tbsp Capers
2 tsp fresh Dill, between 1-2 total tsp
.25 whole Lemon, cut into wedges for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Let the fish set out for about 15 minutes to come to room temperature and pat fish dry with a paper towel.
Combine salt, paprika, garlic powder and dill in a small bowl then sprinkle all over filets and gentle rub into the surface til well coated.
Heat up cast iron pan and add avocado oil. Carefully place fish in the pan and press down slightly. Let it cook for 2-3 minutes. You want it to get a nice sear on that side before turning.
After flipping fish, cook until no longer opaque and remove to a plate and cover to keep warm. Reduce heat to low and add ghee, allowing it to melt and reduce slightly. Add lemon juice and capers scraping pan to release any bits of fish.
Place fish on serving plate and pour warm lemony ghee over the top and spoon capers on top. Sprinkle additional fresh dill and serve with lemon wedges.