Pan-Broiled Halibut with Lemon, Capers, & Parsley
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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.
The sleek skillet featured here is the All-Clad d3 Armor Fish Pan. Here are some more details:
- A 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.
Pan-Broiled Halibut with Lemon, Parsley, & Capers
- Total Time: 10 minutes
- Yield: 2 to 4
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.
- 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
- Set a rack four inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes (especially if it’s 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 — 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”
Can’t wait to try this recipe! Love to with the fish pan as well 🙂
Beautiful fish, beautiful pan!
Great-looking fish recipe for healthy eating! This pan opens up lots of new possibilities for cooking fish.
I’m always looking for more ways to eat fish in fun ways. Thanks for the yummy idea!
What a sexy pan! I need one of these for my collection. I love the oval shape and your fish are gorgeous….
That pan would be a wonderful addition to my inventory…and the fish don’t too bad either…lol
This looks delicious! Can’t wait to try it. Thanks sharing!
This makes me so hungry! I need that pan so I can make this obviously beautiful and delicious dish.
Thank you for sharing.
This pan looks wonderful! I would certainly try to cook more fish if I knew it would turn out better with this pan than others I have.
This looks like a perfect dish for fall
All-clad pans are amazing. That fish looks perfect!
I have used mayonnaise in a recipe for swordfish and it was so moist and tasty. Can’t wait to try this recipe and would also love to win that beautiful pan.
Thank you for an easy recipe to cook fish and use the broiler. I had many of the ingredients but did either on top of the range or broiler. The combination of the two cooking methods- I learned something new today. (As j always do when following your posts. ) Thanks so much!
Addison and Aidan’s Nonna
Hi Maureen! So great to see your name here—it has been too long! Ella and Aidan are in class together this year! It’s so fun.
I LOVE this method for cooking fish ! AND, I’d really love this pan, too! Thanks for all of your inspirations!
I definitely am going to make this recipe. Would love to have the pan to make it with!
Fish is high on the list of ‘things I need to make more often’. I’m with you on the easy prep methods, whenever I have to flip it I feel like half of it ends up stuck to the pan!
The fish looks delicious, and the method looks foolproof. Can’t wait to try it.
Looks so flaky and yummy…
I totally agree about the flipping of the fish….
I had seen this pan someplace else and have been intrigued on how well it works and cleans up.
Thanks for another great recipe!
Halibut is my favorite white fish, so will certainly try this recipie. Thank you for the chance to enter this raffle for the pan.
Longtime follower and fan of your blog. I made your ‘hippie rice krispie treats’ earlier this summer and my friends thought they had died and gone to heaven.
Your halibut recipe above looks super easy and delightful. Also, All-Clad?? I could definitely up my seafood game with that. Thanks and keep up the great work!
Looks wonderful, I really must cook fish more–especially if I win the pan!
My taste buds have changed dramatically since I was a child. I would have never tried anything like this, probably even when I was in my 20’s! I can honestly say though that I think my parents cooking had something to do with it! Ever since I’ve had “my own” kitchen the experimenting has paid true dividends! I hated vegetables and so did my kids until I began preparing them in a way that everyone enjoyed eating them, now they adorn our plates everyday of the week! This pan would find a beautiful home in my kitchen, thanks for having the giveaway!
Thanks for the delicious recipe. Love that pan too!
You are my hero!!! You make my dinner plans so much easier and this pan-broiled halibut is going on the dinner table tonight. Simplicity at its finest. Thank you for being so inspirational.
Thank you, Liane!
I have trouble with the flipping too. I have tried this method in my old cast iron skillet, but would like to try the new All Clad fish pan to compare.
With the All-Clad Fish Pan, I would have a pan that finally fits what I am cooking..much of the fish I cook tends to overlap the side of in my round pans so I have to tweak the fish…does not make for a happy “chef’, and then try to flip it as well…fish rarely comes out plateworhty.!!!
I have never tried cooking fish this way and cannot wait to try it! Would even be better in the All-Clad Fish Pan. The topping sounds so good, lots of wonderful flavor and I bet it keeps the fish nice and moist!
I’m always looking for ways to add a little pizazz to fish. This recipe looks like it fits the bill!
Love those flavors! The pan looks really nice too.