Name: Easy Pan-Fried Halibut
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 2 tablespoons honey; 0.5 lemon, juiced; 2 cloves garlic, minced; 2 teaspoons soy sauce; 0.5 teaspoon ground black pepper; 1 pound fresh halibut fillet

Cook Time: 10 minutes

Honey Butter Halibut

This simple and flavorful Honey Butter Halibut recipe brings a perfect combination of sweetness and savory flavors to your meal. Its a quick and easy dish, ideal for a weeknight dinner or a special occasion.

Ingredients

2 tablespoons butter, melted
2 tablespoons honey
lemon, juiced
2 cloves garlic, minced
2 teaspoons soy sauce
teaspoon ground black pepper
1 (1 pound) fillet of fresh halibut

Directions

Step 1: In a small bowl, combine the melted butter, honey, lemon juice, minced garlic, soy sauce, and black pepper. Mix well to combine. Set aside a small portion of the mixture in another bowl for later use.

Step 2: Cut the halibut fillet into three equal portions using a sharp knife.

Step 3: Brush each side of the halibut with the remaining butter-honey mixture, ensuring the fish is well-coated.

Step 4: Heat a skillet over high heat until its sizzling hot. You can test the temperature by adding a drop of water to the pan; if it sizzles and evaporates quickly, the skillet is ready.

Step 5: Add the halibut pieces to the hot skillet and sear each side for about 90 seconds, until it develops a nice golden crust.

Step 6: Reduce the heat to medium and continue cooking the halibut for an additional 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork.

Step 7: Serve the halibut with the reserved butter-honey mixture, drizzling it over the fish for added flavor.

Recipe Tip

If you're unsure whether your skillet is hot enough, drop a small amount of water into the pan. If it sizzles immediately and evaporates, the skillet is ready for cooking.

Nutrition Facts (per serving)

Calories: 281
Fat: 11g
Carbs: 13g
Protein: 32g

Nutrition Breakdown

Total Fat: 11g (14% Daily Value)
Saturated Fat: 5g (27% Daily Value)
Cholesterol: 69mg (23% Daily Value)
Sodium: 336mg (15% Daily Value)
Total Carbohydrates: 13g (5% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 12g
Protein: 32g (64% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 80mg (6% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 709mg (15% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Comments

RubyOkra4489

04/18/2025 04:57:02 PM

It was a very easy recipe to follow. The key to it is to get the pan hot before putting in the fish. I salt and pepper before I fried it.

QuirkyDonut1980

04/13/2025 02:13:13 AM

Even though I halved the soy sauce (1 tsp) it overpowered the delicate nature of the halibut fish.

CoolHen2787

03/30/2025 07:15:49 PM

Fantastic recipe. My family loved it. Thank you.

Ryan Wright

11/10/2024 09:00:06 PM

Even my dog seemed impressed.

David Hall

08/03/2024 11:18:34 PM

Easy to follow and came out perfect.

GlitzyJam8663

07/09/2024 04:03:01 AM

Both my wife and I loved this recipe! It was easy to follow, I used the same ingredients with the exception of using margarine instead of butter (due to a dairy allergy) and it turned out fine! It was fast and easy and taste delicious.

France Cevallos

07/30/2021 12:59:55 AM

I can’t give this more than 2 stars, given the cooking method/time. Against my better judgment and knowing that there was sugar in the marinade that easily burns, I went with the directions anyway. After 90 seconds on the first side, the fish was turning black. I decided to forgo keeping the heat on high for the second side. Instead, I lowered the heat to medium, flipped the fish and only cooked that side for 45 seconds before having to remove it from the pan. The burnt residue in the pan from the first side, along with the residual high heat was starting to burn the second side. For the record, my filets were about 1” thick. This needs to be cooked between medium and medium high, tops. The dipping sauce was a nice idea, however I felt it could have used more salt to balance the flavors. It did cover up the burnt flavor though. I ended up drizzling the marinade over my veggies and that was quite good.