Ingredients:

  • 4 (6 oz) halibut fillets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the halibut fillets bone-dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and smoked paprika. Brush the mixture evenly over all sides of the fillets.
  3. Heat a cast iron grill pan over medium-high heat until a drop of water flicked onto the surface evaporates instantly.
  4. Gently lay the fillets onto the hot ridges. Press down lightly with a spatula for 5 seconds to ensure full contact, then sear undisturbed for 3–4 minutes per side.
  5. During the final 2 minutes of cooking, add the butter and lemon juice directly to the pan. Continuously spoon the foaming, browning butter over the fillets.
  6. Remove the fish from heat when the internal temperature hits 135°F (57°C). Let the fish rest for 3 minutes to reach a final internal temperature of 140°F (60°C).
  7. Garnish with fresh parsley and serve.