20-Minute Pan-Broiled Halibut
Delicate halibut fillets seared in a screaming-hot skillet then finished under the broiler, topped with a tangy caper-parsley mayo that doubles as sauce. Briny capers and fresh lemon juice cut through the richness, making this elegant enough for dinner guests but simple enough for a weeknight. The key is the high-heat sear that creates a golden crust while the broiler gently cooks the fish through without drying it out. Serve with crusty bread to soak up every drop.
Ingredients
- 4 halibut fillet, patted drycod fillet or sea bass1:1white fishadds fish
similar delicate texture and mild flavor, adjust broil time by 30 seconds if thinner
- 2 tablespoon mayonnaiseGreek yogurt1:1lighteradds dairy
works as 1:1 sub, creates slightly tangier caper spread, reduces fat
Full guide → - 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained
- 2 tablespoon fresh parsley, minced
- 1 lemon, zested, plus wedges for serving
- kosher salt
- freshly ground black pepper
- 2 tablespoon grapeseed oilavocado oil or refined vegetable oil1:1neutral high-heat
same smoke point, equally suitable
Full guide →
Instructions
- 1
Set broiler rack 4 inches from heat source and preheat to high for at least 10 minutes.
- 2
Whisk together mayonnaise, Dijon mustard, capers, parsley, and lemon zest in a small bowl.
- 3
Pat halibut fillets dry and season with salt and pepper.
- 4
Spread caper mixture evenly over the top of each fillet.
- 5
Heat grapeseed oil in a large oven-safe skillet over high heat until shimmering or nearly smoking.
- 6
Carefully place fillets in the skillet and immediately transfer to the broiler.
- 7
Broil for 4-5 minutes until the topping is set and fish is cooked through.
- 8
Rest on a platter for 1 minute.
- 9
Serve with a lemon wedge.
Tips
Use an oven-safe skillet; cast iron or stainless steel works best. Do not use nonstick, as the high heat can damage the coating.
Pat the halibut completely dry before seasoning to ensure a proper sear and prevent the topping from sliding off the moist surface.
Don't skip the 10-minute broiler preheat. This ensures the element reaches full temperature for even, consistent cooking.
Good to Know
Keep leftover halibut in an airtight container in the refrigerator for up to 2 days. The topping may soften slightly; reheat gently in a 300F oven for 5 minutes.
Prepare the caper-parsley mixture up to 4 hours in advance and refrigerate. Sear and broil the fish only just before serving for best texture.
Pair with steamed asparagus, roasted new potatoes, or a crisp green salad. A dry white wine such as Sauvignon Blanc or Chablis complements the bright lemon and briny capers.
Common Mistakes
Do not skip the broiler preheat to avoid uneven cooking and undercooked fish centers.
Do not use a nonstick skillet at high heat to avoid coating damage and poor browning.
Do not overcrowd the skillet to avoid temperature drop and steaming instead of searing.
Substitutions
same smoke point, equally suitable
Full guide →works as 1:1 sub, creates slightly tangier caper spread, reduces fat
Full guide →similar delicate texture and mild flavor, adjust broil time by 30 seconds if thinner
FAQ
Can I make this without a broiler?
Yes. After searing in the skillet, transfer the fillets to a 425F oven for 5-7 minutes to finish cooking through. The broiler method is faster, but oven-roasting works equally well and gives a gentler finish.
What if my halibut fillets are very thick?
Broil for 6-8 minutes instead of 4-5, or reduce the oven temperature to 400F to prevent the topping from burning before the center cooks through. A meat thermometer should read 145F at the thickest point.
Can I make the caper mixture ahead?
Yes, prepare it up to 4 hours in advance and keep refrigerated in an airtight container. The flavors meld and intensify slightly, but apply it to the fish just before cooking so it doesn't separate or weep.