Pan-Seared Halibut with Lemon-Dill Sauce

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy-skinned Alaskan halibut fillets served with a bright lemon-dill sauce made with fresh herbs and butter, highlighting the fish's delicate flavor. This American-inspired seafood recipe, ready in about 27 minutes, pairs Alaskan halibut fillets, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 American cuisine 380 cal/serving

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Ingredients

6 ounces each Alaskan halibut fillets
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh dill
1 clove minced garlic
1 teaspoon lemon zest

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Instructions

Step 1: Pat 6-ounce Alaskan halibut fillets dry with paper towels, then season both sides with a pinch of salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking.
Step 2: Place halibut fillets skin-side down in the skillet; cook undisturbed for 4-5 minutes until skin is golden brown and crispy. Flip and cook for 3-4 minutes more until fish flakes easily with a fork.
Step 3: Remove fish from skillet and set aside. Add 2 tablespoons unsalted butter, 1 minced garlic clove, and 1 tablespoon fresh lemon juice to the skillet, swirling to dissolve butter. Stir in 2 tablespoons finely chopped fresh dill and 1 teaspoon lemon zest, cooking for 1 minute until fragrant and sauce thickens slightly.