Halibut With Brown Butter, Lemon and Sage Recipe (2024)

If you want to get a nice brown crust on your fish, be sure to dry it on both sides with a paper towel. Some cooks even use a light dusting of Wondra, a very fine flour to help absorb any moisture that would otherwise steam the fish instead of searing.

Yes! I do this too - and get the fish closer to room temperature - right out of the fridge the cold fish sticks to the hot pan.

Capers.

I frequently made halibut this way. Its really helpful to put fish in a 5 percent brine for an hour or two (probably not more than two) before cooking. There is a counterintuitive science reason this helps keep fish moist and makes it easier to avoid overcooking.

Light dusting of Wondra to absorb surface moisture; get the fish closer to room temperature - right out of the fridge the cold fish sticks to the hot pan.ting of Wondra to coat fish and absorb moisture after drying; Add capers to the sauce!

Had sage on my balcony and crumbs in my freezer, plus some primo French butter. But no halibut! Used a beautiful piece of cod... halibut would have been more luxe but the thick piece of cod worked fine.

I have a few tweaks for those who may share my living-in-an-apartment woes and wish not to be inundated with smoke and smell when trying to fully cook a thick fish like halibut on the stove.Preheat your oven to 400. Sear the fish in olive oil over medium-high heat for about 1.5 minutes on each side - I feel as though a nonstick skillet works better than cast iron for searing fish. Then transfer the fish (skin side down) into a shallow baking dish. Cook at 400 for about 5-8 minutes.

WowWowWow! This was my first time cooking with browned butter, and it will not be the last. My huband likened the flavor of the cod I used to that of lobster. I halved the recipe for the two of us. Even the ordinary green beans I served as a side dish achieved near-sublime status after bathing in the sauce. Thank you for a fantastic recipe.

We used cod, only fish available. This recipe improved the cod tremendously. Also not a fan of sage. We used fresh thyme and it worked well.

I'm a fan of Tarragon if you can find it fresh.

If you want to get a nice brown crust on your fish, be sure to dry it on both sides with a paper towel. Some cooks even use a light dusting of Wondra, a very fine flour to help absorb any moisture that would otherwise steam the fish instead of searing.

Make sure lemon juice cold, fresh parsley only and cold butter. Its just like a menueuire, but halibut thicker, and just use common sense.- jel3rd, cert. Exec. Chef.

I used previously-frozen cod and it was wonderful.

Or sure it matters. If the fillets have skin on, make sure you start with the flesh side down. Otherwise the skin will curl on contact and you’ll have a heckuva time browning the flesh side.

You have the best name!

Delicious. I made with sole which took less teffort time to cook. Overall a very simple and flavorful meal that will I’ll no doubt impress anyone. I will definitely add this to my repertoire.

A few family members were reminiscing yesterday about the time I made this (twice) in Barcelona in 2017 during a family holiday, and their happy memories of it. So I made it again tonight. We all shared memories of the trip, brought back vividly by this dish. Thank you, NYT Cooking -- it may seem like you started up online just recently, but it's already been long enough that recipes found on this site have become traditions or memories that have spanned many years.

a classic. but make sure the fish is as dry as you can get it. any wetness and it will splatter all over your nice clean kitchen!

Room temperature fish for sure…followed the recipe. Came out great. My wife is sensitive to salt so I never salt fish but in this case I will do it next time. Could have use just a bit of a kick. Agree this could work with Cod or any firm white fish. Crispy sage, brown butter and breadcrumbs sweet fish = yum!

absolutely delicious.

Delicious and easy. Brown nonskin side first leaving it 3-4 minutes. Flip and spoon hot oil over filets until cooked

I lived 18 years in the Great Land of Alaska and this recipe is a gem!

Medium heat

Oh boy is this good! I only buy halibut on sale, and this simple, but sophisticated recipe is a fantastic celebration of this wonderful fish. I don't know why it doesn't have 5 stars from everyone!

Tips:Bring fillet to room temp - cold fillets stick to a hot panPat dry and dust with Wondra (gravy) flour to help fillet "crispy" on the outside rather than steam while cookingAdded cherry tomatoes to the sauce, sliced in half for a bright taste and added colorSprinkled a few panko crumbs on top at the end rather than homemade bread crumbsBottom line - DELICIOUS!!!!!!

This was amazing. Followed the reviewers’ advice (room temp fish, fully dried, with salt and pepper plus a dusting of flour) and it was perfect. I didn’t have sage (which I prefer) but fresh thyme in the browned butter sauce was still terrific. Can’t wait to make again.

Made according to recipe. Everything worked perfectly and looked beautiful, I even had fresh organic lemons from a friend's tree for the juice, local fresh butter and fat sage leaves from my potager a few minutes old: Easy, Simple and Sublime. Simple salad and new potatoes, all from the garden, as sides. This recipe was worthy of the fresh halibut. That's the highest compliment I can give.

Make sure to use a non stick pan. I used a calphalon pan and a little extra extra oil but fish still stuck. Great suggestions on substitutions for the next time.

Made this with fresh black cod tonight. Had fresh sage from the garden. Served it with a dilled rice, Sheeved Polo. ( I was concerned about the dill and the sage but Happy Muncher.com said it was great. Benjamin is right!) NYT recipe, and a salad. Magnificent. Everything was delicious, fresh, and paired with a rose from a local winery, all perfection. The 2 of us decided we will serve this to guests soon.thank you NYT from Oregon!

Another NYT great recipe. Easy,just follow the recipe. I used panko and toasted it and it worked very well