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Fish, Classics and bistro fare

Pan seared halibut with lemon butter and rice

Pan seared halibut with lemon butter and rice is a pan seared fish dish for 4 people, ready in 30 minutes, rated very easy, at about €5.80 per person. The key is letting the halibut sear undisturbed until golden, then finishing it with a quick melted butter sauce of lemon and parsley.

Pan seared halibut steaks drizzled with melted lemon and parsley butter, served with rice, an elegant dinner in a quarter hour of actual cooking.

Pan seared halibut with lemon butter and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€5.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Halibut has a firm, white flesh that holds together well while cooking, then breaks into tender, large flakes once it's ready. The lemon butter, melted with fresh parsley, adds brightness without covering up the fish's own flavor. It's a simple dish that still feels special, great for when you want dinner to feel a bit more put together without spending the whole evening on it.

Mon Chou likes this kind of recipe, the kind that makes a weeknight dinner feel like something from a good bistro after just a quarter hour of actual cooking. It works well midweek when you want a change from the usual routine, or for a slightly nicer dinner for two. Plain rice on the side rounds out the plate without competing with the fish.

The ingredients

4 people

Fish counter

  • Halibut steaks 4

Dairy

  • Butter 80 g

Fruits and vegetables

  • Lemons 2
  • Parsley 6 sprigs

Pantry

  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Cook the rice in boiling salted water, then drain it. 11 min

    Save a bit of cooking water to loosen the rice later if needed.

  2. Season the steaks with salt and pepper, then sear them in a pan with the oil. 4 min

    A hot pan sears the fish without sticking.

  3. Flip the steaks and let them cook over medium heat. 4 min

    The halibut is done when it separates into large flakes.

  4. Remove the fish, lower the heat, and melt the butter with the lemon juice and chopped parsley. 2 min

    Don't let the butter brown, it should stay light and fresh.

  5. Drizzle the steaks with the lemon butter and serve with the rice.

    Grate a little lemon zest on top for extra fragrance.

Our tips to get it right

  • Take the halibut out of the fridge about ten minutes before cooking it, it sears more evenly when it isn't ice cold.
  • Pat the steaks dry with paper towels before searing them, extra moisture keeps the surface from browning properly.
  • Make the lemon butter right before serving, it loses its fresh, glossy look if it sits around too long.

The variations

  • Swap the halibut for cod or coley, two white fish with a similar texture that pair well with lemon butter.
  • For a vegetarian version, replace the fish with firm tofu steaks seared the same way, keeping the same lemon butter.
  • For kids, serve the fish flaked over the rice with just a drizzle of lemon butter, leaving out the parsley if they're picky about herbs.

What to serve it with

  • Plain or basmati rice
  • Steamed green vegetables
  • A glass of dry white wine

Storage

Cooked halibut keeps for 1 day in the fridge in a sealed container, it loses its tenderness quickly after that. It doesn't freeze well once cooked. Reheat it gently in a pan or a low oven so it doesn't dry out.

Questions about this dish

How do you know when halibut is cooked through?

Halibut is done when it flakes easily into large pieces with a knife tip. The flesh turns opaque and loses its translucent look. Count about 8 minutes of total cooking time for medium thick steaks.

Can you use a different fish instead of halibut?

Yes, cod, coley, or sea bass all work well with this lemon butter. Pick a firm white fish so it still flakes nicely once cooked. Just adjust the cooking time based on the thickness of the steaks.

Can you cook the rice ahead of time?

Yes, you can cook the rice a few hours ahead and reheat it with a splash of water, either steamed or in the microwave. The halibut should be cooked last minute so it stays tender. This makes the dinner easier to time.

Can lemon butter replace a more elaborate sauce?

Yes, that's really the point of this recipe, a simple melted butter with lemon and parsley is enough to season the fish without any complicated steps. It adds acidity and richness that balance the halibut's flesh. No cream or stock reduction needed.

How long does it take to make pan seared halibut with lemon butter and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in pan seared halibut with lemon butter and rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan seared halibut with lemon butter and rice cost?

About €5.80 per serving, or €23.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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