Sautéed Halibut With Lemon-Pesto Butter
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A simple yet flavorful halibut dish with a lemon-pesto butter sauce. Perfect for a quick weekday dinner, served with lemon or pesto pasta.
Ingredients
- 44.4 ml unsalted butter softened
- 14.8 ml unsalted butter for coating the pan
- 14.8 ml pesto
- 7.39 ml fresh basil finely chopped
- 4.93 ml shallots finely chopped
- 2.46 ml lemon zest grated
- 6 skinless halibut portions
- 9.86 ml flaky sea salt
- 4.93 ml freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.97 mg
- Iron: 0.14 mg
- Magnesium: 8.42 mg
- Phosphorus: 71 mg
- Potassium: 140 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml pesto
- 6 skinless halibut portions
- 9.86 ml flaky sea salt
- 4.93 ml freshly ground black pepper
Prepare
- Soften 44.4 ml unsalted butter
- 14.8 ml unsalted butter, for coating the pan
- 7.39 ml fresh basil, finely chopped
- 4.93 ml shallots, finely chopped
- Grate 2.46 ml lemon zest
Let's Cook
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Step 1.
In a small saucepan over low heat, combine 3 tablespoons softened unsalted butter, 1 tablespoon pesto, 1½ teaspoons finely chopped fresh basil, 1 teaspoon finely chopped shallots, and ½ teaspoon grated lemon zest. Stir until the butter is melted and the mixture is well blended. Remove from heat and set aside.
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Step 2.
Heat a large cast-iron pan over medium-high heat. Sprinkle 6 (4-ounce) skinless halibut portions evenly on both sides with 2 teaspoons flaky sea salt and 1 teaspoon freshly ground black pepper.
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Step 3.
Add 1 tablespoon butter to the hot pan and swirl to coat the bottom. Once the butter is melted and sizzling, carefully place the halibut portions in the pan. Cook for 5 minutes on the first side, without moving, until the bottom is golden brown and the fish releases easily.
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Step 4.
Flip the halibut and cook for another 5 minutes on the second side. To test doneness, cut into the center of a fillet with a knife; the fish should flake apart and appear opaque white, not translucent.
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Step 5.
Pour the prepared lemon-pesto butter over the cooked halibut before serving.