Pan Seared Halibut with White Wine Lemon Butter and Citrus Salad
This pan seared halibut recipe with white wine lemon butter and citrus salad is the perfect way to brighten up your week. The halibut is soft and flaky which tastes amazing with the white wine lemon butter sauce. Don’t forget the simple yet flavorful citrus salad for an extra punch of texture and flavor.
For this recipe, I used Sunkist® lemons and Sunkist® blood oranges. The blood oranges have a very distinct interior color, which they are named after; making them perfect for salads, sauces, dessert or even cocktails. While the lemons are tart, tangy and bright. Perfect for pretty much anything!
About Sunkist Growers
Sunkist Growers is a cooperative entirely owned by and operated for the thousands of family citrus growers in California and Arizona who make up its membership. Ideal growing conditions combined with 130 years of growing experience makes Sunkist® premium, high-quality fruit.
This recipe was sponsored by Sunkist Growers. While I was compensated for my time, all opinions are my own.
Tips on How to Cook Pan Seared Halibut
Be sure to use a flat non-stick or metal skillet. You do not want to use a ridged pan. The flat skillet will allow you to get a beautiful sear on the fish.
For a medium temperature you will want to cook the fish to 130-135 degrees. For well done, 140 degrees. If you prefer medium rare, the internal temperature should be 125 degrees, and 120 for rare. For this pan seared halibut recipe, I cooked the fish to a medium temperature, and it was perfect. Flaky, tender and moist.
How to Segment an Orange
Using a sharp paring knife, cut the ends off your orange. Stand the orange upright and slice off the outer skin or peel. Once the segments are exposed, you will be able to see the membrane. The membrane is the thin, paper like connective tissue that holds the orange together. Simply slice next to the membrane on the right side of the segment then again on the left side of the segment. The orange segment should easily pop out, free of any membrane. Repeat for all the orange segments.
How to Make Pan Seared Halibut with White Wine Lemon Butter and Citrus Salad
Prepare the Citrus Salad
Segment two blood oranges. See above for more detail. Add the arugula to a mixing bowl. Drizzle it with olive oil, salt and black pepper. Toss together until lightly coated. Next, top the arugula with the segmented oranges, thinly sliced red onion, and toasted almond slices. Gently toss everything together. Set aside.
Prepare the Pan Seared Halibut
Pat the halibut dry with a paper towel. Season with salt, black pepper and a drizzle of avocado oil.
Heat a non-stick skillet over medium high heat. Add the avocado oil. Once the oil is hot but not smoking, add the halibut meat side down to the pan and sear for 4-5 minutes. Do not move the fish in the pan as you want to get an optimal sear. Using a fish spatula carefully flip the fish and cook for another 3-4 minutes or until the fish is no longer translucent and is slightly firm to the touch. If it feels hard, it is overcooked.
Cooking time will depend on the size of the fillets. The internal temp should be 130-135 degrees for a flaky, soft fish. Remove the fish from the pan.
Prepare the White Wine Lemon Butter Sauce
Using the same pan, add two tablespoons unsalted butter. Once the butter is melted, add the minced garlic and sauté for 1 minute.
Next, add the fresh squeezed lemon juice and white wine. Bring to a gentle boil. Once reduced by about half, reduce the heat to low and add the remaining butter. Stir well.
Season with a pinch of salt then serve immediately.
Assemble the Dish
Add the pan seared halibut to your plate, top with a spoonful of lemon butter sauce. Top with the citrus salad and serve!
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat the fish and sauce in the microwave until warmed through. Store the salad separately if possible.
Looking for more recipes? Pan Seared Halibut with Cilantro Lime Dressing or Oven Baked Cod with Cracker Topping .
Pan Seared Halibut with Lemon Butter and Citrus Salad
Ingredients
Halibut
- 12 ounces halibut, divided into two 6-ounce fillets
- 1.5 tablespoons avocado oil, for pan searing
- salt, to season the fish
- black pepper, to season the fish
White Wine Lemon Butter
- ¼ cup unsalted butter
- 2 teaspoons garlic minced, minced, about 2 cloves
- 2 tablespoons lemon juice, fresh squeezed, Sunkist Growers
- ¼ cup dry white wine, Sauvignon Blanc or similar
- pinch salt, to taste
Citrus Salad
- 3-4 cups arugula
- 1 tablespoon olive oil
- salt, to taste
- cracked black pepper, to taste
- 2 blood oranges, segmented, Sunkist Growers
- ¼ – ½ cup red onion, thinly sliced
- ¼ cup almonds, sliced and toasted
Equipment
- 1 non-stick skillet
Instructions
Prepare the Citrus Salad
- Segment two blood oranges. See above for more detail. Add the arugula to a mixing bowl. Drizzle it with olive oil, salt and black pepper. Toss together until well coated. Next, top the arugula with the segmented oranges, thinly sliced red onion, and toasted almond slices. Gently toss everything together. Set aside.
Prepare the Pan Seared Halibut
- Pat the halibut dry with a paper towel. Season with salt, black pepper and a drizzle of avocado oil. Heat a non-stick skillet over medium high heat. Add the avocado oil.
- Once the oil is hot but not smoking, add the halibut meat side down to the pan and sear for 4-5 minutes. Do not move the fish in the pan as you want to get an optimal sear.
- Using a fish spatula carefully flip the fish and cook for another 3-4 minutes or until the fish is no longer translucent and is slightly firm to the touch. If it feels hard, it is overcooked.Cooking time will depend on the size of the fillets. The internal temp should be 130-135 degrees for a flaky, soft fish. Remove the fish from the pan.
Prepare the White Wine Lemon Butter Sauce
- Using the same pan, add 2 tablespoons unsalted butter.
- Once the butter is melted add the minced garlic and sauté for 1 minute. Next, add the fresh squeezed lemon juice and white wine. Bring to a gentle boil. Once reduced by about half, reduce the heat to low and add the remaining butter. Season with salt and pepper and serve immediately.
Assemble the Dish
- Add the pan seared halibut to your plate, top with a spoonful of lemon butter sauce. Top with the citrus salad and serve!
One Comment on “Pan Seared Halibut with White Wine Lemon Butter and Citrus Salad”
I wasn’t able to get halibut at my local grocer, but they had other nice white fish and this recipe was still delicious! The salad was so fresh. I will be making that again and again.