lemony halibut

pan seared lemony halibut

lemony halibut

This pan seared LEMONY HALIBUT is over the top easy and equally delish!

Yes, 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. Don’t want to heat up the kitchen, yep you know it, using an AIR FRYER with fish is a game changer. In the summer our air fryer is our go-to and have been enjoying our CUISINART AIR FRYER for almost three years

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.

We use the BALANCED BITES TRIFECTA BLEND in this recipe for good reason. It’s our favorite blend they have and it’s a perfect blend of garlic, pepper and salt. They’re spices are all organic and also amazing! Do check them out!

Speaking of tasty seafood. We’ve been enjoying BUTCHER BOX seafood for the last couple of years and when they offer halibut, we swiftly add it to our next box. Right now, new members can enjoy FREE BACON for life! Ya, it’s an added feature we have with our membership and enjoy having a freezer full of tasty bacon.

pan seared lemony halibut

Recipe by MichelleCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



flaky halibut with a dreamy lemony sauce


  • *fish*

  • 2 4-6oz halibut filets, thawed

  • 1 tsp fine sea salt

  • ½ tsp paprika

  • ½ tsp Balance Bites Trifecta blend (or garlic powder)

  • ½ tsp fresh dill, finely chopped

  • 1 tbsp avocado oil

  • *sauce*

  • 2-3 tbsp ghee

  • juice of 1 lemon

  • 1 tbsp capers

  • 1-2 tsp fresh dill, garnish

  • lemon wedges, for serving


  • 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, trifecta seasoning 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 before turning. 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.

Recipe Video

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  1. Pingback: pan seared lemony halibut — Back Porch Paleo | My Meals are on Wheels

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