This flaky Pan Seared Halibut with Lemon Dill White Cream Sauce is absolutely delicious! The rich dill white wine sauce compliments the crisp pan-seared halibut so wonderfully, you'll want to make more...and soon!
Pan-Seared Halibut Recipe
I always serve our seafood with lemon wedges on the side, but the creamy lemon dill white wine sauce left them on the sidelines this entire meal.
Everyone in our home absolutely loves seafood, all of it, but halibut is one of my personal favorites. This dish was all about me, from the roasted cauliflower steaks to the 'i love everything lemon' sauce and the oh so fabulous flaky white meat of the halibut and even the bacon fried leek, this dinner was catered to Mom. Well deserved!
- Halibut Steaks - Or fillets will make this dish. You could also swap for other white fish like cod.
- Salt & Pepper - Sea salt, kosher, regular all work. Pepper you can use white or black.
- Coconut Oil - Organic is the way to go.
- Garlic - Freshly minced is perfect.
- Dry White Wine - Optional, if you don't have it you can skip it. In this recipe we used a Pinot Grigio.
- Lemon (juice & zest)
- Dill - fresh or dry will work.
- Heavy Cream - If you don't have any you can substitute milk but the sauce will be thin.
- Butter - Makes seafood shine.
- Leek - optional
- Bacon - optional
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
Make the Sauce
- Start out this succulent and richly fantastic seafood dinner by starting the sauce in a medium saucepan over medium-high heat. Add the garlic, dry white wine (we used Pinot Grigio), and lemon juice, and bring them to a slow boil.
- Add the dill and cook for about 3 minutes.
- Whisk in the heavy cream and lemon zest, and reduce the heat to low.
- Add the cold, cubed butter one piece at a time whisking the sauce until smooth and creamy.
- Set aside but stir occasionally until served.
Cook the Halibut
- In a large skillet or frying pan (we prefer to use stainless steel when pan-frying our fish) heat the coconut oil to medium-high heat. Place the halibut steaks in the fully heated skillet or frying pan, cooking the first side for about 6 minutes or until golden coated.
- Flip and cook the second side for about 4 minutes, until golden coated as well.
- Remove the halibut steaks from the skillet or frying pan and set aside to rest.
- Optional: In the same pan as the halibut, add the bacon and sliced leek and cook until the bacon is crisp about 8-10 minutes.
- Serve the halibut steaks with rice or your favorite vegetable, the cream lemon dill white wine sauce, and topped with the optional crispy fried bacon and leek. Enjoy!
🥡 Storing & Reheating
You can store any leftovers in the refrigerator in a air tight container for up to 3 days.
Best way to reheat Halibut is to gently sear it in a pan again. Leftover halibut is best for soups, rice dishes (like a seafood risotto), pasta.
🐟 More Seafood Recipes
- Grilled Grouper
- Cajun Seafood Boil
- Broiled Lobster Tail
- Fish Stick Sandwich
- Baked Flounder
- Pan-Seared Salmon
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Pan Seared Halibut (with Amazingly Delicious Cream Sauce!)
- 16 oz halibut steaks (4 portions of 4 ounces)
- 1 teaspoon each, salt & pepper (to taste)
- 1 tablespoon cooking oil
- 1 teaspoon garlic (minced)
- ½ cup dry white wine (my fave is Pinot Grigio)
- 1 large lemon (juice & zest)
- ½ tablespoon dill (fresh or use ½ teaspoon dried dill weed)
- ½ cup heavy cream
- 3 tablespoon butter (cold, cubed)
- salt (optional, to taste)
- ½ cup leek (optional, sliced)
- 2 slices bacon (optional, sliced into ½-inch pieces)
- Start your creamy lemon dill white sauce in a medium saucepan, combining the garlic, dry white wine, and lemon and bringing them to a slow boil over medium high heat. Add the dill and cook for about 3 minutes.1 teaspoon each, salt & pepper, 1 teaspoon garlic, ½ cup dry white wine, 1 large lemon, ½ tablespoon dill
- Whisk in the cream and lemon zest and reduce the heat to low. Then add the cold, cubed butter whisking it in one cubed piece at a time until creamy and smooth. Stir occasionally until the halibut steaks are ready to serve.½ cup heavy cream, 3 tablespoon butter
- In a large skillet or frying pan (we prefer to use stainless steel) heat the coconut oil to medium high heat. Place halibut steaks in the pan and cook the first side for about 6 minutes, or until golden coated. Flip the halibut steaks and cook the second side for about 4 minutes, or until the second side is golden coated and crisp as well. Remove the halibut steaks from the pan and let rest.16 oz halibut steaks, 1 tablespoon cooking oil
- (Optional) In the same skillet or frying pan add the bacon and leek and cook until the bacon pieces are crispy, about 8-10 minutes. Serve the halibut steaks with rice or your favorite vegetable, the creamy lemon dill white sauce, and topped with the fried bacon and leek.½ cup leek, 2 slices bacon, salt
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!