Pan-Fried Halibut with Prawn Butter Sauce

Pan-Fried Halibut with Prawn Butter Sauce

Looking for an easy halibut recipe that feels restaurant-quality? This pan-fried halibut with rich prawn butter sauce is packed with flavour and surprisingly simple to make at home.

Using fresh halibut fillets, this dish combines perfectly seared fish with a buttery seafood sauce, tender greens and a crisp herby topping. It’s a standout choice for a healthy seafood dinner, a special occasion, or when you want to make the most of premium fish delivered straight to your door.

Ingredients

For the halibut

  • 2 tbsp olive oil
  • 2 x 160g/ halibut fillet
  • 30g/1oz unsalted butter
  • squeeze lemon juice
  • salt and freshly ground black pepper

For the butter sauce

  • prawn shells and heads
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 bay leaf
  • 2 springs thyme, leave removed
  • 1 garlic clove, chopped
  • 100ml/3½fl oz white wine
  • 1 tbsp white wine vinegar
  • 200g/7oz unsalted butter
  • pinch cayenne pepper
  • squeeze lemon juice
  • salt and freshly ground black pepper

To serve

  • 3 tbsp toasted breadcrumbs, toasted
  • 1 garlic clove, crushed
  • 1 tbsp chopped chives
  • 1 handful chopped fresh parsley
  • 1 medium head broccoli, cut into florets
  • 6 prawns, shells removed and reserved

Method

  1. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Season the fish with salt and black pepper. Heat the oil in a flameproof frying pan and sear the fish flesh side down until golden, then transfer to the oven for 5 minutes.
  2. Baste in the butter and add a squeeze of lemon juice. Keep warm.
  3. To make the butter sauce, put the prawn shells in a pan with 300ml/10fl oz. Bring to a boil and cook until the liquid has reduced by half, then strain.
  4. Heat a frying pan with the oil, over medium heat and add the shallot, bay, thyme and garlic for a few minutes, then add the wine and vinegar. Add the prawn stock cook for 10–20 minutes and then strain, before slowly adding the butter.
  5. Add a pinch of cayenne pepper, taste and season with salt, pepper and a squeeze of lemon juice. Keep warm.
  6. To serve, toss the toasted breadcrumbs with the garlic, chives and parsley. Set aside.
  7. Bring a saucepan of salted water to the boil then add the broccoli and cook for 2–3 minutes, depending on the size of your florets.
  8. Meanwhile, heat a pan and sauté the prawns in some foaming butter for a 2–3 minutes to cook through.
  9. Once all your elements are finished, put the broccoli into the centre of a serving dish and spoon over the prawns. Top with the halibut and the parsley breadcrumbs and the strained butter sauce around.

 

Ready to cook it yourself?

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