Sarra This Ina Garten Halibut with Herb Butter is a simple and elegant recipe, which features flaky halibut and a vibrant herb-infused butter. It’s the perfect healthy weeknight meal, ready in about 25 minutes.
Jump to RecipeIna Garten Halibut with Herb Butter Recipe Ingredients
- 4 (6-ounce) halibut fillets, skinless
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- For the Herb Butter:
- 4 tablespoons unsalted butter, softened
- 1 garlic clove, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Lemon wedges, for serving
How To Make Ina Garten Halibut with Herb Butter
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped dill, lemon zest, and lemon juice. Mix until smooth and well combined.
- Season the Halibut: Pat the halibut fillets dry, place them on the prepared baking sheet, and drizzle with olive oil. Season generously on both sides with salt and pepper.
- Bake the Fish: Bake for 10–12 minutes, or until the halibut is just opaque and flakes easily with a fork.
- Finish and Serve: Remove the fish from the oven and immediately top each hot fillet with a spoonful of the prepared herb butter, allowing it to melt over the top. Serve immediately with lemon wedges.
Recipe Tips
- How do I get the best flavor? Using fresh herbs like parsley and dill is key to the bright, vibrant flavor of this dish. They make a huge difference compared to dried herbs.
- How do I avoid overcooking the halibut? Halibut is a lean fish that can dry out quickly. Watch it closely and check for doneness at the 10-minute mark. It’s ready when it just begins to flake easily with a fork.
- Can I make the herb butter in advance? Yes, this is a great time-saver. The compound butter can be made, rolled into a log in plastic wrap, and stored in the refrigerator for up to a week or in the freezer for several months.
- Why pat the fish dry? Patting the fillets dry with a paper towel before adding oil and seasoning helps the skin (if you’re using skin-on) get crispier and ensures the fish roasts evenly rather than steaming.
What To Serve With Halibut with Herb Butter
This light and elegant fish dish pairs perfectly with simple, fresh sides.
- Steamed asparagus or green beans
- Garlic mashed potatoes or a wild rice pilaf
- A simple arugula salad with a light vinaigrette
- A glass of chilled white wine, like a Sauvignon Blanc
How To Store Halibut with Herb Butter
- Refrigerate: Store leftover cooked halibut in an airtight container in the refrigerator for up to 2 days. It’s best to store any extra herb butter separately.
- Reheat: Reheat the fish gently in a 350°F (175°C) oven or in a skillet over low heat to prevent it from drying out.
Halibut with Herb Butter Nutrition Facts
- Calories: 350 kcal
- Protein: 35g
- Carbohydrates: 2g
- Fat: 22g
- Sodium: 270mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Fresh, delicate herbs like parsley, dill, chives, and tarragon are all wonderful with halibut because they complement its mild flavor without overpowering it.
Yes. For a crispy, golden crust, you can pan-sear the halibut. Heat olive oil in a skillet over medium-high heat. Cook the seasoned fillets for 4-5 minutes per side, until golden and cooked through. Top with the herb butter off the heat.
Absolutely. This herb butter is delicious on almost any fish. Cod, salmon, or swordfish would all be excellent substitutes.
Try More Recipes:
Ina Garten Halibut with Herb Butter – A Simple and Elegant Seafood Dish Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings10
minutes12
minutes350
kcalA simple yet refined dish that pairs delicate, flaky halibut fillets with a vibrant compound butter made from fresh herbs, lemon, and garlic.
Ingredients
-
4 (6-ounce) halibut fillets, skinless
-
2 tbsp olive oil
-
Salt and pepper
-
Herb Butter: 4 tbsp softened unsalted butter, 1 clove minced garlic, 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 tsp lemon zest, 1 tbsp lemon juice.
Directions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix all the herb butter ingredients until smooth.
- Pat the halibut fillets dry, drizzle with olive oil, and season with salt and pepper.
- Place on a parchment-lined baking sheet and bake for 10–12 minutes, until the fish is opaque and flakes easily.
- Remove the fish from the oven and immediately top each fillet with a spoonful of the herb butter.
- Let the butter melt over the hot fish.
- Serve immediately with lemon wedges.
Notes
- For the brightest flavor, use fresh herbs and fresh lemon juice.
- Do not overcook the halibut; it should be moist and flake easily.
- The herb butter can be made in advance and stored in the refrigerator or freezer.
- This recipe is naturally low-carb and gluten-free.
