Pan-Broiled Halibut with Lemon, Capers, & Parsley
This post may contain affiliate links. Please read my disclosure policy.
When possible, I avoid any preparation for fish that requires flipping, which never seems to go as smoothly as I would like. This is why I love methods like en papillote or skillet-grilling.
Another favorite method is pan broiling: place a pan slicked with a few tablespoons of oil over high heat until the oil is nearly smoking, lower in a few fish fillets, then immediately stick the pan under a screaming hot broiler. In just about 5 minutes (for a 1.5-inch thick fillet), the fish will be cooked through. Thinner fillets will take even less time.
Here, a simple mixture of mayonnaise, mustard, capers, lemon zest and parsley has been spread atop the fillets before cooking. It brown beautifully under the broiler, creating a thin, tasty crust. The fish needs nothing more than a squeeze of lemon upon serving.
TheΒ sleek skillet featured here is the All-Clad d3 Armor Fish Pan. Here are some more details:
- AΒ riveted surface on the pan’s interior promotes easy release without compromising its browning and searing capabilities.
- Bonded-metal construction ensures fast, even heating.
- Stainless-steel handle stays cool on the cooktop.
- Oval shape allows for cooking whole fillets and delicate seafood, as well as steaks and omelettes.
- Hand crafted in the USA with materials from the USA.
Friends, All-clad, a long-time favorite brand, is generously giving away this pan, which can be found at Williams-Sonoma and retails for $199.95. Visit All-Clad for more details on the pan.
Leave a comment to enter the giveaway.
PrintPan-Broiled Halibut with Lemon, Parsley, & Capers
- Total Time: 10 minutes
- Yield: 2 to 4
Description
Pan broiling: A super simple method devised to avoid having to flip delicate fillets of fish.For the first time in a long time, I bought some halibut, which is so expensive but so good. It was a treat. I’ve used this method for haddock, pollock, and cod, too. Be sure to note the thickness before cooking. One-inch fillets may cook as quickly as three minutes.
Ingredients
- 2 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon capers
- 2 tablespoons parsley
- zest of 1 lemon
- Three to four 6-oz halibut fillets, no thicker than 1.5 inches, skin on or off
- kosher salt and pepper
- 2 tablespoons grapeseed or other neutral oil
- lemon wedges, for serving
Instructions
- Set a rack four inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes (especially if itβs an old, less powerful one) before you use it.
- In a small bowl, stir together the mayonnaise, mustard, capers, parsley, and lemon zest. Season the fish fillets with salt and pepper. Spread the mayonnaise mixture evenly over each of the fillets.
- In a large skillet set over high heat, pour in the two tablespoons of oil. When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4 to 5 minutes β for 1.5-inch fillets, 5 minutes is about right; for 1-inch fillets, 4 minutes; for even thinner fillets, 3 minutes or less. Transfer fillets to a platter or serving plates and let rest for 1 minute. Serve with lemon wedges on the side.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
This post may contain affiliate links. Please read my disclosure policy.
229 Comments on “Pan-Broiled Halibut with Lemon, Capers, & Parsley”
My husband will love this halibut dish. And I love the All Clad offer. Thanks.
Thanks for another yummy (and relatively simple) recipe! A fish recipe that we have been enjoying for years is slow cooked salmon with chickpeas, greens and capers. You can find the recipe here: http://www.epicurious.com/recipes/food/views/slow-cooked-salmon-chickpeas-and-greens-51224050
Thanks so much for sending! Looks delish!
Thank you. Found your blog in search for ways to manage my CSA weekly share.
So happy to hear this, Susan!
That looks perfect. I’m with you β I’ve been trying to cook more fish, but flipping fish is SO HARD. I will have to try this soon! My broiler is on the bottom of the oven and I’m not sure how much space there is between the pan and the element… I’ll have to keep an eye on it. (And also, that pan looks so great!) Thanks for another wonderful recipe!
Thanks, Katie!! xo
Cool pan-I could use that!
Trying this recipe tonight- but using my old Marshall find pan π
Yum- I can’t wait to try this!
Amazing. A pan like that really creates the perfect crust. I could eat it for breakfast!!
Yum! Looks delicious!
Looks delicious. I just love All-Clad….hubby bought me a set for Christmas a few ago…what a treat!
I absolutely love halibut and typically cook it on the grill. Your photos look delicious. Can’t wait to try your method!
Love fish….can’t wait to try. Hubby bought me a Sar of All-Clad a few years ago…what a treat.βΊ
Can’t wait to try another amazing recipe!!!
This recipe is so up my alley! Fresh & easy. The mayo is an interesting addition but you have never disappointed, so I’ll definitely give this a try!
This fish recipe looks wonderful! I have topped fish with mayo before and it adds a great flavor. Having the pan to make this dish would be fantastic!!
Looks great! This would be a lovely gift for my Mum
Looks delish!
This looks wonderful! My husband just got back from fishingbin Alaska. We have tons of Salmon!
I am the only fish eater in my household – and this pan would make life so much more wonderful and easy. It would be used daily – no kidding.
Looking forward to trying this recipe –looks delicious! Have never pan broiled before, so would love to do that, too!
Great recipeβI’ll try at home using a compound butter instead of mayo!
What a great recipe! Any thing with capers gets my mouth watering.
Great recipe! Halibut is one of my favorite kinds of fish!
I’ve never seen a pan like this – very intriguing! Thanks for the recipe.
You can’t go wrong with lemon and capers in my book! I wonder if you could eliminate the mayo or substitute with something else.
I think you could use olive oil with equal success!
Hi, we eat a lot of fish but normally on the grill, I’m excited to try this recipe in the oven with the colder days coming, thanks
Love halibut, capers, and this pan!
Sounds delicious – will have to try.
Just found a beautiful fish market here in town so I’m looking forward to giving this recipe a whirl. Thanks for sharing this.
This looks delish and so very easy…. the addition of mayo is a winner even though it seems weird. Capers, lemon, parsley over fresh fish, can’t go wrong!
What a delicious meal and always beautiful photography! π Hopefully a new pan will help me expand my seafood repertoire at home!
My sweet husband loves to fish and we love to eat fish. What a wonderful pan to win! Yes, please!