Seared Halibut– Easy Outback Steakhouse Copycat

Clean, crisp, and buttery — this Outback-inspired seared halibut with beurre blanc is a fast, skillet-made dinner that’s simple but feels kind of fancy. It’s ready in 30 minutes, uses just a few fresh ingredients, and works whether you’re cooking for two or just want something that feels a little put-together (without trying too hard).

Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: light, buttery, a little tangy
Great for: weeknight dinners, low-effort date nights, solo resets

Why I Like This Recipe

Didn’t think I’d cook anything, but fish thaws fast. And honestly, this came out so good I almost felt like I had it together. Halibut’s clean and buttery on its own, but that dill-lemon beurre blanc just kind of finishes it in the best way. Quick, fresh, not heavy.

Ingredients

• 2 halibut fillets (6–8 oz each, skin on if possible)
• Salt + black pepper
• 1–2 Tbsp avocado or grapeseed oil
• 8 Tbsp unsalted butter (keep 6 cold, cube them)
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• ⅓ cup dry white wine
• Juice of ½ lemon
• 3–4 Tbsp fresh dill, chopped

How To Make Seared Halibut

1. Season the fish: Pat dry. Salt and pepper both sides — don’t be shy here. Fish needs it.
2. Get your pan hot: Use a heavy skillet and high-smoke oil. Heat until it shimmers, then gently lay the halibut in, skin-side down if it has skin. Don’t move it.
3. Flip and baste: Cook 60–90 seconds, then flip. Keep flipping every 60 seconds. At about 120°F internal temp, add 2 Tbsp butter and start basting. Tilt the pan and spoon over the fish.
4. Remove the fish: Once it hits 130°F or flakes easily, pull it out. Set aside. Pour off all but 1 Tbsp of fat from the pan.
5. Make the sauce: Add shallots and garlic to the warm pan (no heat yet). Stir until soft. Add wine to deglaze — simmer it down a bit. If pan cools too much, flick the heat back on low.
6. Whisk in butter: Turn off the heat. Add cold butter one cube at a time, whisking constantly. It should get creamy, not oily. Once it looks smooth and thick, stir in lemon and dill.
7. Plate and finish: Halibut goes down. Spoon the sauce over. Done.

Tips for Success

• Use cold butter for the sauce or it might split.
• Keep the pan warm but not hot during the beurre blanc.
• Fish cooks fast — don’t walk away.
• Use a thermometer if unsure. Halibut dries out past 135°F.

Storage and Reheating

• Fridge: Best within 2 days. Store fish and sauce separately if you can.
• Freezer: Wouldn’t. Fish texture and butter sauce don’t love freezing.
• Reheat: Low heat. Add a splash of water or broth when reheating fish. Reheat sauce gently — don’t boil it.

Frequently Asked Questions

• What if I don’t have halibut?
  Cod, sea bass, or even salmon will work. Just adjust cook time based on thickness.
• Can I skip the wine?
  You can sub broth, but it won’t have the same acidity. Add a little extra lemon if you do.
• Can I make the sauce ahead?
  Not really. Beurre blanc is best fresh. It’ll break if reheated too hard.
• Is the skin supposed to stay crispy?
  Yep. If the skin curls, just press it down gently for the first few seconds of cooking.
• Is this gluten-free?
  Yep, as long as your wine and butter are safe (they usually are).

Common Mistakes and How to Dodge Them

• Pan not hot enough: Fish won’t sear — it’ll stick and tear. Wait until the oil moves like water.
• Overcooking: It dries out fast. Pull it at 130°F or when it just flakes. Err on the side of slightly under.
• Sauce breaking: Too hot, or butter added too fast. Turn the heat off. Add cubes slowly, whisk constantly.
• Undersalting the fish: A little extra salt goes a long way with simple proteins like halibut.
• Sauce too thin: Simmer the wine a little longer before adding butter. Or just keep whisking.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 340mg
• Potassium: 580mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 38g

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