Pan Seared Halibut with Pine Nuts is buttery, tender, and melt-in-your-mouth delicious, finished with toasted pine nuts and served with grilled lemon
We look forward to fresh halibut every year because it is melt-in-your-mouth delicious. There is nothing more buttery and indulgent then fresh halibut. This is my mother’s favorite way of cooking halibut and it tastes best when fresh.
With a 6 minute cooking time, you can have this gourmet dinner on the table with very little effort. It will only look like you spent an hour in the kitchen. Serve with steamed asparagus or broccoli rabe and you have a complete meal.
Ingredients in Pan Seared Halibut with Pine Nuts
- Halibut – Fresh halibut is the best, although you can use frozen, it’s just not as good.
- Pine Nuts – If you’ve never had these creamy nuts, you are going to love them.
- Butter– Real butter.
- Garlic – A few cloves of garlic, real garlic is best…not the jar stuff.
- Lemon – A couple of large lemons to grill.
- Parsley – Fresh parsley for serving.
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Related Recipes
If you love this Pan Seared Halibut with Pine Nuts, be sure to try some of my other favorite halibut recipes. Red Chile Rubbed Halibut brings bold Southwestern flavor with a smoky, lightly spicy crust that’s perfectly balanced by the delicate, flaky fish. For a bright and elegant weeknight meal, One Pan Halibut with Lemon Chive Pistou pairs tender halibut with a vibrant herb sauce that’s fresh, buttery, and ready with minimal cleanup. Looking for something a little different? Grilled Halibut in Roasted Tomatillo Sauce combines perfectly grilled halibut with a tangy, roasted tomatillo sauce for a fresh, coastal-inspired dinner that’s bursting with flavor. No matter which recipe you choose, you’ll discover just how versatile and delicious halibut can be.
Pan Seared Halibut with Pine Nuts
Ingredients
Method
- Heat a grill or grill pan over high heat. Grill lemon halves, flesh side down, until charred and juicy. Set aside for serving.
- Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle on pan with space between them.
- Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add white wine and garlic to the pan. Cook for another 3 minutes or until completely opaque. Finish with 1 Tbsp. butter.
- While the halibut is cooking, make the pine nuts in a small pan. Heat 3 Tbsp. butter and 2 cloves garlic over medium high heat. Cook until garlic is softened, then add pine nuts. Cook, stirring continuously, for about 3-5 minutes and pine nuts are starting to brown.
- Remove halibut from pan to serving plate. Spoon garlic butter pine nuts over the top and fresh parsley Serve with grilled lemons.
