This flaky Pan Seared Halibut with Creamy Lemon Dill White Sauce are absolutely delicious! The rich dill white wine sauce compliments the crisp pan seared halibut so wonderfully, you’ll want to make more…and soon!
We always serve our seafood with lemon wedges on the side, but the creamy lemon dill white wine sauce left them on the side lines this entire meal.
Everyone else in our home absolutely loves seafood, all of it, but halibut is one of my personal favorites. This dish was all about me, from the roasted cauliflower steaks to the ‘i love everything lemon’ sauce and the oh so fabulous flaky white meat of the halibut and even the bacon fried leek, this dinner was catered to Mom.
To Make the Creamy Lemon Dill White Wine Sauce…
Start out this succulent and richly fantastic seafood dinner by starting the sauce in a medium saucepan over medium high heat. Add the garlic, dry white wine (we used Pinot Grigio), and lemon juice and bring them to a slow boil.
Add the dill and cook for about 3 minutes.
Whisk in the heavy cream and lemon zest, and reduce the heat to low. Add the cold, cubed butter one piece at a time whisking the sauce until smooth and creamy. Set aside but stir occasionally until served.
To Cook the Pan Seared Halibut Steaks…
In a large skillet or frying pan (we prefer to use stainless steel when pan frying our fish) heat the coconut oil to medium high heat. Place the halibut steaks in the fully heated skillet or frying pan, cooking the first side for about 6 minutes or until golden coated. Flip and cook the second side for about 4 minutes, until golden coated as well.
Remove the halibut steaks from the skillet or frying pan and set aside to rest.
Optional: In the same pan as the halibut, add the bacon and sliced leek and cook until the bacon is crisp, about 8-10 minutes.
Serve the halibut steaks with rice or your favorite vegetable, the creamy lemon dill white wine sauce, and topped with the optional crispy fried bacon and leek.
Pan Seared Halibut Steaks with Creamy Lemon Dill White Sauce
- 4 halibut steaks
- 1 tsp each, salt & pepper (more as needed, season generously)
- 1 Tbsp Coconut Oil
- 1 tsp garlic (minced)
- 1/2 c dry white wine (we used Pinot Grigio)
- 1 lemon (juice & zest)
- 1/2 Tbsp dill (fresh or dry)
- 1/2 c heavy cream
- 3 Tbsp butter (cold, cubed)
- salt (optional, to taste)
- 1/2 c leek (optional - sliced)
- 2 slices bacon (optional - sliced into 1/2 inch pieces)
- Start your creamy lemon dill white sauce in a medium saucepan, combining the garlic, dry white wine, and lemon and bringing them to a slow boil over medium high heat. Add the dill and cook for about 3 minutes.
- Whisk in the cream and lemon zest and reduce the heat to low. Then add the cold, cubed butter whisking it in one cubed piece at a time until creamy and smooth. Stir occasionally until the halibut steaks are ready to serve.
- In a large skillet or frying pan (we prefer to use stainless steel) heat the coconut oil to medium high heat. Place halibut steaks in the pan and cook the first side for about 6 minutes, or until golden coated. Flip the halibut steaks and cook the second side for about 4 minutes, or until the second side is golden coated and crisp as well. Remove the halibut steaks from the pan and let rest.
- (Optional) In the same skillet or frying pan add the bacon and leek and cook until the bacon pieces are crispy, about 8-10 minutes. Serve the halibut steaks with rice or your favorite vegetable, the creamy lemon dill white sauce, and topped with the fried bacon and leek.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!