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”
OMG, this pan is amazing
I love my all-clad pans! This pan looks awesome . As well as your recipe!
Any white fish with mustard in the recipe is a win in my book. That pan looks wonderful and your photos are stunning. Thanks for the recipe and for hosting the giveaway!
Yum! Can’t wait to try this! In the All Clad pan would be a bonus! Thanks for such great recipes! More tagged to try than I can count.
What temptation! A simple preparation that respects the wonderful fish and enhances it perfectly. I’m always sold on All-Clad! Thanks for your ideas & the scrumptious photos.
This will be the third recipe of yours I will be trying, and the other two were fabulous! I know this one will be as well! Thank you for a truly inspiration site…
Thank you, Julie!
Bravo!!! An easy, quick and healthy recipe to make delicious fish for my family! Now to get the pan to make it perfectly.?
I love pan-broiled fish! It’s an excellent way to get great flavor quickly. I’ve never seen this particular All-Clad pan before. It’s a beauty!
What a great idea for a frying pan!
Halibut – been awhile since i’ve cooked that – looks great! I’ve never seen this particular pan – love the shape. Would love to test the dimples out! ?
Recipe sounds great – as does not having to flip the fish! (watch it flake into bits and then look like I shredded it before serving)
Thanks also for the opportunity to win an All-Clad pan; they’re not in my current price-range, but this one looks fantastic and i’d promise to love it forever. 🙂
Love your blog, love All Clad. And those dimples are such a good idea – and cute.
Next time we go fishing and catch fish (halibut), I’ll have to try this recipe. Love the pan! Would be awesome with all the fish we do and don’t catch!! Ha! I have two All-Clad pans and absolutely love them!
I love to make fish, but I’d never heard of pan broiling. On my list of things to try this weekend. Not to mention that topping looks delicious.
I’ve also never seen a pan shaped like that. Way to go All-Clad.
Thanks for the inspiration!
This looks amazing! Can’t wait to cook it. And thanks for facilitating this give-away. Love All Clad products.
A perfect opportunity to perfect fish preparation! Beautiful pan!
Your recipes have made cooking so much more fun–beans, breads, simple sauces and salads,salads,salads!
Now, a new variation on Halibut. (Of course, I’ll forget what I was supposed to buy and get Haddock instead. I always mix them up.)
Would love the pan. Who wouldn’t?
Thanks for such a beautiful blog.
What beautiful fish in a beautiful pan. Your styling and photography are also gorgeous. ( Didn’t want to say beautiful again).
This recipe looks scrumptious and the pan is just beautiful. Fingers crossed for the giveaway!
I love halibut too but the price can be off-putting. Thanks for mentioning that this method works well with other types of white fish.
This recipe looks amazing. I can’t wait to try it.
This recipe looks delicious – and so simple. The All-Clad pan looks amazing and it would encourage me to pan-fry fish without the fear of it falling apart on me when I flip it. Thanks for the giveaway!
Fear of flipping fish – this is ABSOLUTELY a real thing in my house…. what a great pan!!
I’m a long time fan of your blog and All-Clad as well. This recipe has my mouth watering! Thanks for sharing.
I keep meaning to make fish more at home but it never tastes as good as in a restaurant. Maybe this pan is what I’m missing? Either way I’m trying this recipe in my cast iron pan 🙂
Can’t wait to try this recipe! Would love to add some all-clad to my kitchen too!!
that pan + my kitchen = happiness
Halibut..my favorite fish unless you count the wild Alaska salmon caught by my husband on our commercial gillnetter F/V Just One More. I would love to be able to use the all clad pan in addition to the 60 year old cast iron one size fits all pan.
This looks like a great recipe and a great pan too!!
The recipe looks great, and I can hardly wait to try it. Of course, I just know it would turn out perfectly in the All-Clad pan.
Have been an All-Clad fan for years, as well a big fan of your recipes and blog. I do not have the fish pan, it would be a great piece to add. I hope Candian residents are included in the giveaway.