Celebrate National Seafood Month with this easy pan seared Alaska halibut recipe! If you’re new to cooking fish, this delicious halibut recipe with lemon and white wine is a great place to start. (gluten-free, nut-free, dairy-free option)
1/4 cup extra virgin olive oil, plus 1 tbsp for the pan
sea salt and black pepper, to taste
1 lb Alaska halibut
1 tbsp butter*
lemon slices, for serving
In a large, shallow dish, combine garlic, lemon juice, wine and olive oil.
Use a sharp knife to cut halibut into 4 portions. Place portions into the dish with the marinade, turning to coat. Refrigerate for 20-30 minutes.
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat.
Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 3-5 minutes. Try not to move the fish around the pan a lot until the crust forms to decrease sticking.
Flip fish and cook in the other side until cooked through.
Add butter to the pan and let it melt, then spoon it over the top of the fish.