This simple and colorful pan-seared halibut served with dill sauce makes for a tasty family meal, especially on cool spring nights.
Paired with white wine sauce, shallots, and potatoes, this is one of the best-seared halibut recipes ever. The delicate flavor of the halibut steak pairs exceptionally well with the sauteed leeks and fresh ginger in the creamy sauce.
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Why you need to make this recipe:
You’d love this halibut steak because;
- The creamy fish sauce is noticeably aromatic and seared to perfection!
- It's an ideal dinner for busy nights or weekends.
- You can make it in 35 minutes or less from start to finish
- An awesome dinner for the whole family
This fish recipe will pair well with this Attieke recipe (cassava couscous), quinoa, or creamed corn dish. Don't forget the white wine to wash it all down.
You’ll be glad you did!
Ingredients for Halibut Steak
Here is a breakdown of some of the ingredients you’ll need to make this easy fish dinner recipe;
- Leeks: We only need the white part. Please make sure to wash the leeks thoroughly, especially the ribs, because of sand that might have been trapped in there (white part only)
- Shallots: You can use half of a sweet onion if you can't find shallots.
- Potato: This thickens the creamy sauce. You can equally use all-purpose flour if that’s all you have.
- Dry White wine: stare clear from sweet wine, instead use a crisp wine with high acidity. Good varieties to pick from are pinot grigio, pinot gris, dry vermouth, pinot blanc, or sauvignon blanc.
- Milk: you can substitute with vegetable stock
- Heavy cream: feel free to use half and half if you want less fat.
- Cheese: I used a blend of Parmesan, Romano, and Asiago. Gorgonzola is another good choice.
- Fresh dill: Do not substitute this, as the dill adds a distinct flavor. If dried dill is all you can find, then it’s okay to use it. Be generous with it, as the flavor is often faint.
- Halibut: I used a boneless halibut with skin-on. Striped bass, hake, haddock, or sole are good substitutes.
💭Variations and Substitutions
How to make creamy dill sauce for fish
Let's begin by making the creamy fish sauce before moving on to the halibut recipe. My sauce was thick in the main photo, but I made it runnier in the images below to show you how to adjust the consistency to your liking. Add milk or water for a runnier sauce.
Start by melting the butter in a saucepan. Cook the leeks and shallots for a few minutes, then add the potatoes.
Once the sauce begins to cook, add the wine and cook some more until the potato is fork-tender. Finally, add the cream, milk, and cheese.
Once it’s cooled, add the dill.
Blend
How to Cook Pan-Seared Halibut
- First, make a halibut marinade. Drizzle the halibut with olive oil, and add the garlic, lemon juice, salt, and pepper. Gently massage it with your hands until the fish is saturated with the mix. Refrigerate
- Next, heat up butter and oil, and slowly add the fish steak skin side down. Once the skin and the hue of the fish begin to change in color, flip to the other side and cook some more. Brush pan juice over the fish.
- Spoon a line of the lemon dill sauce on the side of a serving dish, add halibut steak, and serve with your favorite side. I love the medley of sautéed asparagus.
What do you eat with halibut?
This dish can pair so many sauces, salads, and sides. Here are a few to name:
- Lemon dill sauce: Zesty lemon sauce with herbaceous dill goes so well with halibut
- Cream sauce: you might wonder what sauce goes well with fish. Look no further! This creamy leek and dill puree sauce pairs exceptionally well with this fish dish. It’s creamy, rich, and works with a variety of dishes.
- White wine sauce: Rich white wine sauce and halibut are a match made in heaven.
- Pesto: Pesto is simple yet delicious. Pairing it with halibut is a simple, elegant, and flavorsome dish.
- Brown butter: Brown butter has a unique flavor, making it a perfect pair with halibut.
Cook's tip
- Don't overcook the fish; otherwise, it will be tough and chewy.
- Baste the fish with the fat in the pan so it doesn't dry out.
- I like to shred the cooked fish over my Buddha bowl. It makes for the perfect lunch.
📝Recipe FAQS
Cheddar is a classic choice for mac and cheese because it melts well and provides a sharp, tangy flavor. However, multiple types of cheese can elevate your dish. Examples are gouda, gruyere, and parmesan, to mention a few.
Yes, you can make the cheese sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring to maintain a smooth texture. If it thickens, add a splash of milk or pasta water, then proceed with the rest of the recipe.
Here is a list of cheeses that complement cheddar and a brief description to guide your decision:
Gruyère: Nutty and melts beautifully.
Gouda: Creamy with a mild, buttery flavor.
Parmesan: It adds a sharp, salty flavor, so hold off on adding salt until the end while adjusting for taste.
Monterey Jack: Mild and extra creamy.
Fontina: it adds a smooth and slightly earthy note and melts well.
Medium-texture fish like halibut, hake, and haddock pair especially well with big flavor wines like chardonnay (Cake bread cellars have one of the best, IMO), Pinot gris, Sauvignon blanc, Dry Riesling, etc
I used a heavy-duty blender to cream the fish sauce. You can use a food processor or immersion blender as well. (affiliate link)
This white fish recipe tastes phenomenal when it’s eaten immediately. However, if you have some leftovers, Store them separately without the sauce.
Place the fish in a foil and wrap it in a storage container. Refrigerate no more than 2 days. Reheat and enjoy!
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
Here are More Dinner Recipes to Try:
📖 Recipe
Pan-Seared Halibut with Dill sauce
Ingredients
For the Dill Sauce
- 1 leek, trimmed, chopped (white part only)
- 2 shallots, peeled, chopped
- 8 tablespoon unsalted butter, divided
- 1 small potato, peeled and cubed
- 1 teaspoon freshly grated ginger
- ⅓ cup white wine
- 1 cup milk, divided
- ⅓ cup Chilled heavy cream
- ½ cup cheese blend (Parmesan, Romano, Asiago)
- ¼ cup fresh chopped dill
For the Fish
- 1 lb halibut boneless, skin-on
- 2 tsps olive oil
- 3 garlic cloves, minced
- 2 tablespoon lemon juice (freshly squeezed)
- 2 tsps lemon zest
- Salt and black pepper to taste
Instructions
For the sauce
- Place 4 tablespoons of butter into a heated saucepan. Once melted, add the leeks and shallots. Sauté for 3-5 minutes, constantly stirring. Add the potatoes and cook for 3 minutes.
- Add the white wine and half of the milk. Cook for 8 minutes or until the potatoes are fork-tender. Add the rest of the milk and cream, and cook for 2-3 minutes. Remove from heat and allow to cool or add to a heat-safe blender. Add the cheese and dill. purée until well incorporated. Add more milk if you prefer a runnier consistency. Set aside to cool
For the Fish
- Place the fish in a shallow bowl, and drizzle olive oil, garlic, lemon juice, salt, and pepper over the fish. Cover and set in the refrigerator to marinate for 30-45 minutes.
- Remove from the refrigerator—heat olive oil and remaining butter in a large pan over medium-high heat. Once the butter begins to foam, gently add the fish steak, skin side down, and cook for about 4 minutes. Once the fish's skin starts to change the hue, gently flip the fish and reduce the heat to medium. Cook for 10 minutes, and baste the fish at intervals as it cooks.
- Spoon a line of the purée on the side of a serving dish, add halibut steak, and serve with your favorite side. I love the medley of sautéed asparagus
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