WEEKDAYS 1e|12c|p

Michael Symon's Pan Seared Halibut with Spring Peas, Ramps and Lemon Brown Butter

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A delicious fish dinner!
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Try this delicious pan seared halibut recipe for dinner any night of the week!
  • 4 halibut fillets (6 to 8 ounces each) skin removed
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 4 (1/4-inch-thick) slices lemon
  • 1/4 cup sliced almonds
  • 5 large caperberries (halved lengthwise)
  • 1 cup spring peas (blanched)
  • 1/4 cup thinly sliced shallots
  • 1 bunch of ramps with leaves (rinsed)
  • 1/2 cup sliced flat-leaf parsley
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 225 degrees F.
  • 2
    4 halibut fillets, 6 to 8 ounces each, skin removed
    Kosher salt
    Season the halibut fillets on both sides with salt. 
  • 3
    1 tablespoon extra-virgin olive oil
    In a cold nonstick, ovenproof sauté pan that can hold all four fillets, pour in 1 tablespoon of the olive oil. 
  • 4
    Put the fish in the pan and rub the top of the fillets with the remaining 1 tablespoon olive oil. 
  • 5
    1 tablespoon unsalted butter
    Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
  • 6
    4 (1/4-inch-thick) slices lemon
    A few minutes after you put the fish in the oven, heat 1 tablespoon of the butter in a medium saucepan over high heat. 
  • 7
    1/4 cup sliced almonds
    5 large caperberries, halved lengthwise
    When the butter is hot and foaming, add the lemon slices and cook them until they begin to caramelize, 2 to 3 minutes. 
  • 8
    1/4 cup thinly sliced shallots
    Flip the lemons and  add the sliced almonds and caperberries, and sauté  for 30 seconds. 
  • 9
    1 cup spring peas, blanched
    1 bunch of ramps with leaves, rinsed
    1/2 cup sliced flat-leaf parsley
    Add the shallots and sauté for another 30 seconds. 
  • 10
    Add the ramps, peas, parsley and the remaining 2 tablespoons butter. 
  • 11
    Continue to cook until the lemons soften and the almonds and butter brown, about 2 minutes.
  • 12
    Place the halibut filets on warm plates or a warm serving platter and spoon the sauce with ramps and springs peas over them.

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