19 Elegant Fine Dining Halibut Recipes Gourmet

Buttery, flaky, and effortlessly elegant—halibut is the star of any gourmet meal. Whether you’re hosting a dinner party or simply craving a restaurant-worthy dish at home, these 19 fine dining recipes will transform this delicate fish into a masterpiece. From citrus-glazed fillets to herb-crusted delights, get ready to impress with flavors that feel luxurious yet approachable. Let’s dive into these stunning halibut creations!

Pan-Seared Halibut with Lemon Beurre Blanc

Delicate yet rich, pan-seared halibut with lemon beurre blanc is a dish that effortlessly balances simplicity and sophistication. The flaky, buttery fish pairs beautifully with the bright, velvety sauce, creating a harmonious bite that’s perfect for an elegant weeknight dinner or a special occasion.

Ingredients

• 4 (6-ounce) halibut fillets
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/2 cup unsalted butter, cubed and chilled
• 1 tablespoon minced shallot
• 1/4 teaspoon kosher salt

Instructions

1. Pat the halibut fillets dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Place the halibut fillets in the skillet, skin-side down if applicable, and cook undisturbed for 4 minutes to achieve a golden crust.
4. Gently flip the fillets and cook for another 3–4 minutes, until the fish is opaque and flakes easily with a fork. Transfer to a plate and tent with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add 1 tablespoon minced shallot. Sauté for 1 minute until softened but not browned.
6. Pour in 1/4 cup dry white wine and 2 tablespoons lemon juice, scraping up any browned bits from the pan. Simmer until the liquid is reduced by half, about 2 minutes.
7. Reduce the heat to low and whisk in 1/2 cup chilled butter, one cube at a time, until fully incorporated and the sauce is smooth. Stir in 1/4 teaspoon salt.
8. Plate the halibut and spoon the lemon beurre blanc over the top. Serve immediately.

The halibut boasts a crisp exterior and tender, moist interior, while the lemon beurre blanc adds a luxurious, tangy finish. For a stunning presentation, garnish with microgreens or a sprinkle of lemon zest.

Halibut en Papillote with Herbs and White Wine

Delicate yet flavorful, halibut en papillote is a foolproof way to achieve perfectly steamed fish with minimal effort. The parchment pouch locks in moisture, infusing the halibut with aromatic herbs and a subtle white wine essence, resulting in a dish that feels both elegant and effortless.

Ingredients

• 2 (6 oz) halibut fillets
• 2 tbsp unsalted butter, softened
• 1/4 cup dry white wine
• 1/2 lemon, thinly sliced
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 sheet parchment paper (12×16 inches)

Instructions

1. Preheat the oven to 375°F.
2. Fold the parchment paper in half, then unfold it and arrange the halibut fillets on one side of the crease.
3. Season the fillets evenly with salt and pepper.
4. Dot each fillet with 1 tbsp of softened butter.
5. Top each fillet with 2 lemon slices, 1 thyme sprig, and 1 parsley sprig.
6. Drizzle 2 tbsp of white wine over each fillet. Tip: For extra flavor, let the fish marinate in the wine and herbs for 10 minutes before baking.
7. Fold the parchment paper over the fish, then crimp and fold the edges tightly to seal the pouch. Tip: Ensure no steam can escape by double-folding the edges.
8. Place the pouch on a baking sheet and bake for 12–15 minutes, or until the parchment puffs up. Tip: To check doneness, carefully open a corner—the fish should flake easily with a fork.
9. Transfer the pouch to a plate and serve immediately, allowing guests to open it at the table for a dramatic reveal.

Kitchen aromas will bloom as the pouch is opened, revealing tender, buttery halibut infused with bright citrus and herbaceous notes. Serve alongside crusty bread to soak up the delicate wine-infused juices, or pair with a light salad for a complete meal.

Grilled Halibut with Truffle Butter Sauce

Keen to elevate your seafood game? This grilled halibut with truffle butter sauce is a luxurious yet approachable dish, where the delicate flakiness of the fish meets the earthy richness of truffle-infused butter. Perfect for a summer soirée or an indulgent weeknight dinner, it’s a recipe that promises to impress without overwhelming.

Ingredients

• 4 (6 oz) halibut fillets, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp unsalted butter, softened
• 1 tbsp truffle oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh chives

Instructions

1. Preheat a grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Pat the halibut fillets dry with paper towels, then brush both sides evenly with olive oil.
3. Season the fillets with salt and pepper, ensuring an even coating on all sides.
4. Place the halibut skin-side down on the grill and cook for 4–5 minutes, resisting the urge to move it for a crisp sear.
5. Gently flip the fillets using a spatula and grill for another 3–4 minutes, or until the internal temperature reaches 145°F.
6. While the fish cooks, combine the softened butter, truffle oil, lemon juice, and chives in a small bowl, stirring until smooth.
7. Transfer the grilled halibut to a serving platter and immediately spoon the truffle butter sauce over the top.

The halibut will be tender and moist, with a subtle smokiness from the grill, while the truffle butter melts into a velvety sauce. Serve alongside roasted asparagus or a citrusy quinoa salad for a balanced, elegant meal.

Halibut Ceviche with Mango and Avocado

Savor the bright, refreshing flavors of this halibut ceviche, where delicate cubes of fresh fish are marinated in zesty citrus and paired with creamy avocado and sweet mango for a dish that’s as vibrant as it is elegant. Perfect for a summer gathering or a light appetizer, this ceviche balances tangy, sweet, and buttery textures in every bite.

Ingredients

– 1 lb fresh halibut, skin removed, diced into 1/2-inch cubes
– 1/2 cup freshly squeezed lime juice (about 4-5 limes)
– 1/4 cup freshly squeezed lemon juice (about 2 lemons)
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1 ripe mango, peeled and diced into 1/2-inch cubes
– 1 ripe avocado, peeled and diced into 1/2-inch cubes
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and finely minced

Instructions

1. In a large glass or ceramic bowl, combine the diced halibut, lime juice, lemon juice, salt, and black pepper. Gently toss to coat the fish evenly.
2. Cover the bowl with plastic wrap and refrigerate for 20 minutes, or until the halibut turns opaque and appears “cooked” by the citrus. Tip: Avoid using a metal bowl, as it can react with the acid and alter the flavor.
3. While the fish marinates, prepare the mango, avocado, red onion, cilantro, and jalapeño.
4. After the halibut has marinated, drain off about half of the citrus juice, leaving just enough to keep the ceviche moist.
5. Gently fold in the mango, avocado, red onion, cilantro, and jalapeño until evenly combined. Tip: Handle the avocado gently to prevent it from breaking down too much.
6. Taste and adjust seasoning with additional salt or pepper if needed. Tip: For the best texture, serve immediately or within 1 hour of assembling.
Creamy avocado and juicy mango complement the tender halibut, while the jalapeño adds a subtle kick. Serve this ceviche in chilled martini glasses or atop crispy plantain chips for an elegant presentation.

Halibut with Saffron Risotto and Asparagus

Masterfully balancing delicate flavors and luxurious textures, this halibut with saffron risotto and asparagus is a showstopper worthy of any special occasion. The buttery fish, creamy risotto, and crisp-tender asparagus come together in a harmonious dish that feels both indulgent and refined.

Ingredients

• 4 (6 oz) halibut fillets, skin-on
• 1 cup Arborio rice
• 4 cups chicken stock, warmed
• 1 pinch saffron threads
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, divided
• 1 tbsp olive oil
• 1 lb asparagus, trimmed
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Season halibut fillets with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place halibut skin-side down in the skillet and sear for 3 minutes until golden brown.
5. Flip fillets carefully and transfer the skillet to the oven to finish cooking for 6-8 minutes, until the fish flakes easily with a fork.
6. Meanwhile, melt 2 tbsp butter in a medium saucepan over medium heat. Add shallot and garlic, sautéing for 2 minutes until fragrant.
7. Stir in Arborio rice and toast for 1 minute, coating the grains with butter.
8. Pour in white wine and cook until nearly evaporated, about 2 minutes.
9. Add warmed chicken stock 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
10. Steep saffron threads in 2 tbsp hot water for 5 minutes, then stir into the risotto along with Parmesan cheese and remaining 2 tbsp butter.
11. While risotto cooks, arrange asparagus on the prepared baking sheet, drizzle with olive oil, and roast for 8-10 minutes until bright green and crisp-tender.
12. Season risotto with remaining 1/4 tsp salt and 1/8 tsp black pepper.

Rich, velvety risotto infused with golden saffron contrasts beautifully with the flaky halibut and snappy asparagus. For an elegant presentation, spoon the risotto onto warm plates, top with the seared fish, and arrange the asparagus spears at an angle across the dish.

Roasted Halibut with Tomato Basil Coulis

Keen to elevate your seafood game? This roasted halibut with tomato basil coulis is a showstopper—succulent, flaky fish paired with a vibrant, herbaceous sauce that sings of summer. Perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients

• 1.5 lbs halibut fillet, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 medium tomatoes, cored and quartered
• 1/4 cup fresh basil leaves
• 2 tbsp shallot, minced
• 1 tbsp red wine vinegar
• 1/4 tsp sugar

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Pat the halibut dry with paper towels, then rub with 1 tbsp olive oil, salt, and pepper. Place skin-side down on the baking sheet.
3. Roast the halibut for 12–14 minutes, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
4. While the fish cooks, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
5. Add the tomatoes, vinegar, and sugar to the skillet. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
6. Transfer the tomato mixture to a blender, add the basil, and purée until smooth. Strain through a fine-mesh sieve for a silky texture.
7. Plate the halibut and spoon the coulis around it. Serve immediately.

Heirloom tomatoes will deepen the sauce’s sweetness, while a squeeze of lemon over the fish brightens each bite. The halibut’s buttery richness contrasts beautifully with the coulis’s tangy freshness—try pairing it with a crisp white wine and crusty bread to soak up every drop.

Halibut Tartare with Caviar and Crème Fraîche

Tender, buttery halibut takes center stage in this luxurious yet approachable tartare, elevated with briny caviar and velvety crème fraîche. Perfect for a summer soirée or an indulgent appetizer, this dish balances delicate flavors with elegant presentation.

Ingredients

– 1 lb fresh halibut, skinless and deboned
– 2 tbsp extra-virgin olive oil
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/4 cup crème fraîche
– 1 oz caviar (such as sturgeon or salmon)
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp finely chopped chives

Instructions

1. Chill a medium mixing bowl in the freezer for 10 minutes to keep the halibut cold while preparing.
2. Dice the halibut into 1/4-inch cubes, ensuring uniform pieces for even texture.
3. In the chilled bowl, gently toss the halibut with olive oil, lemon juice, and Dijon mustard until evenly coated.
4. Fold in the crème fraîche, being careful not to overmix to maintain the fish’s delicate texture.
5. Season with sea salt and black pepper, adjusting lightly—the caviar will add salinity.
6. Divide the tartare evenly among four chilled serving plates, using a ring mold for a polished presentation if desired.
7. Top each portion with a generous teaspoon of caviar, then garnish with chives.
8. Serve immediately with toasted brioche points or delicate crackers.

Yield a dish that’s as visually stunning as it is delicious: the halibut’s clean sweetness pairs beautifully with the caviar’s pop of umami, while the crème fraîche adds a luscious creaminess. For a playful twist, serve in endive leaves or alongside pickled vegetables for contrast.

Halibut with Lobster Bisque Sauce

Keen to elevate your seafood repertoire? This halibut with lobster bisque sauce marries the delicate, buttery texture of fresh halibut with the rich, velvety depth of a classic bisque—a luxurious yet approachable dish perfect for impressing guests or savoring a special night in. The sauce’s silky complexity complements the fish’s mild sweetness, creating a harmony of flavors that feels restaurant-worthy.

Ingredients

– 2 (6-oz) halibut fillets
– 1 tbsp olive oil
– 1/2 cup diced onion
– 1/4 cup diced celery
– 1/4 cup diced carrot
– 2 cloves garlic, minced
– 1 tbsp tomato paste
– 1/4 cup dry sherry
– 2 cups seafood stock
– 1/2 cup heavy cream
– 4 oz cooked lobster meat, chopped
– 1 tbsp unsalted butter
– 1/4 tsp paprika
– Salt to season

Instructions

1. Pat halibut fillets dry with paper towels and season lightly with salt. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
3. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
4. Deglaze with sherry, scraping up any browned bits, and simmer for 2 minutes until reduced by half.
5. Pour in seafood stock, bring to a gentle boil, then reduce heat and simmer for 15 minutes to develop flavor.
6. Strain the bisque base through a fine-mesh sieve, pressing solids to extract maximum liquid. Return to the skillet.
7. Stir in heavy cream, lobster meat, and paprika; simmer for 5 minutes until slightly thickened.
8. In a separate nonstick skillet, melt butter over medium-high heat. Sear halibut for 3–4 minutes per side until golden and flaky.
9. Spoon bisque sauce onto plates, top with halibut, and serve immediately.

Perfectly seared halibut crowns this dish with a crisp exterior, while the bisque’s velvety texture and briny-sweet notes from the meat elevate every bite. For a striking presentation, garnish with microgreens or a drizzle of browned butter.

Poached Halibut in Champagne Cream Sauce

Revered for its delicate texture and luxurious flavor, poached halibut in Champagne cream sauce is a dish that effortlessly marries elegance with simplicity. The tender fish, bathed in a velvety sauce infused with the bright acidity of Champagne, is a celebration of refined flavors perfect for a special occasion.

Ingredients

– 4 (6-ounce) halibut fillets
– 1 cup dry Champagne
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 shallot, finely minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground white pepper
– 2 tbsp fresh chives, finely chopped

Instructions

1. In a large skillet over medium heat, melt the butter until foamy. Add the minced shallot and sauté until translucent, about 3 minutes.
2. Pour in the Champagne and bring to a simmer, allowing the alcohol to cook off for 2 minutes.
3. Reduce the heat to low and gently add the halibut fillets, ensuring they are fully submerged in the liquid. Poach for 6–8 minutes, or until the fish flakes easily with a fork.
4. Using a slotted spoon, carefully transfer the halibut to a warm plate and cover loosely with foil to keep warm.
5. Increase the heat to medium and stir in the heavy cream, salt, and white pepper. Simmer the sauce until it thickens slightly, about 4–5 minutes, stirring occasionally.
6. Return the halibut to the skillet, spooning the sauce over the fillets to warm through for 1 minute.
7. Garnish with fresh chives before serving.
Perfectly poached halibut boasts a buttery, melt-in-your-mouth texture, while the Champagne cream sauce adds a silky richness with a subtle effervescence. For an extra touch of sophistication, serve alongside asparagus spears or a crisp frisée salad to balance the dish’s luxurious notes.

Halibut with Wild Mushroom Ragout

Elegant yet deeply comforting, this halibut with wild mushroom ragout is a dish that marries the delicate sweetness of fresh fish with the earthy richness of foraged fungi. Perfect for a dinner party or a quiet evening in, it’s a study in balance—creamy, savory, and bright all at once.

Ingredients

• 1.5 lbs halibut fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb mixed wild mushrooms (such as chanterelles, shiitake, or oyster), sliced
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F and pat the halibut fillet dry with paper towels. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the halibut skin-side down and sear for 3 minutes until golden and crisp. Flip and cook for 1 minute, then transfer the skillet to the oven. Bake for 8–10 minutes, until the fish flakes easily with a fork.
3. While the fish bakes, heat the remaining 1 tbsp olive oil and butter in a separate skillet over medium heat. Add the shallot and sauté for 2 minutes until translucent.
4. Add the mushrooms and cook, stirring occasionally, for 5–7 minutes until they release their moisture and begin to brown. Tip: Avoid overcrowding the pan to ensure even caramelization.
5. Stir in the garlic and thyme, cooking for 30 seconds until fragrant. Deglaze with white wine, scraping up any browned bits, and simmer for 2 minutes until reduced by half.
6. Pour in the heavy cream, remaining salt, and pepper. Simmer for 3–4 minutes until the sauce thickens slightly. Tip: For a richer ragout, let it reduce another minute.
7. Plate the halibut and spoon the mushroom ragout over the top. Garnish with parsley. Tip: Serve with crusty bread to soak up the extra sauce.

Zesty with thyme and luxuriously creamy, this dish lets the halibut shine while the ragout adds a woodsy depth. For a striking presentation, arrange the mushrooms around the fish and drizzle the sauce like a painter’s flourish.

Halibut Carpaccio with Citrus Dressing

Crisp, delicate, and effortlessly elegant, this halibut carpaccio celebrates the pristine freshness of the sea with a bright, citrus-kissed finish. Thinly sliced and dressed to perfection, it’s a dish that balances richness and acidity with finesse, ideal for a light yet luxurious appetizer.

Ingredients

– 8 oz fresh halibut fillet, skinless – 1/4 cup extra-virgin olive oil – 2 tbsp freshly squeezed lemon juice – 1 tbsp freshly squeezed orange juice – 1 tsp Dijon mustard – 1/2 tsp honey – 1/4 tsp sea salt – 1/8 tsp freshly ground black pepper – 1/4 cup microgreens – 1 tbsp capers, drained

Instructions

1. Place the halibut fillet in the freezer for 20 minutes to firm up, making it easier to slice thinly. 2. Meanwhile, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, honey, sea salt, and black pepper in a small bowl until emulsified. 3. Remove the halibut from the freezer and, using a sharp knife, slice it into paper-thin pieces against the grain. 4. Arrange the halibut slices in a single layer on a chilled serving plate. 5. Drizzle the citrus dressing evenly over the halibut, ensuring each slice is lightly glazed. 6. Scatter the microgreens and capers over the top for a burst of color and texture. 7. Let the carpaccio rest for 5 minutes at room temperature to allow the flavors to meld. Perfect for a warm summer evening, this carpaccio offers a buttery, melt-in-your-mouth texture contrasted by the zesty dressing and briny capers. Serve it with toasted baguette slices or alongside a crisp white wine for an unforgettable starter.

Halibut with Cauliflower Purée and Crispy Capers

Crisp, delicate halibut meets velvety cauliflower purée and briny, golden capers in this refined yet approachable dish—a harmony of textures and flavors that feels effortlessly elegant. Perfect for a dinner party or a quiet weeknight indulgence, it’s simple ingredients into something extraordinary.

Ingredients

– 2 (6-oz) halibut fillets, skin-on
– 1 cup cauliflower florets
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 2 tbsp capers, drained and patted dry
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp lemon zest

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium saucepan, bring 2 cups of water to a boil. Add cauliflower florets and cook until fork-tender, about 8 minutes. Drain well.
3. Transfer cauliflower to a blender. Add heavy cream, 1 tbsp butter, and 1/4 tsp salt. Blend until smooth, scraping down the sides as needed. Keep warm.
4. Pat halibut fillets dry with paper towels. Season both sides with remaining salt and pepper.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add halibut skin-side down. Cook until skin is crispy, about 3 minutes.
6. Flip fillets and transfer skillet to the preheated oven. Bake until fish flakes easily with a fork, about 6-8 minutes.
7. In a small skillet, melt remaining 1 tbsp butter over medium heat. Add capers and fry, stirring occasionally, until crisp and golden, about 2 minutes. Drain on paper towels.
8. Divide cauliflower purée between plates. Top with halibut and sprinkle with crispy capers and lemon zest.

A buttery, flaky halibut contrasts beautifully with the silky purée, while the capers add a satisfying crunch and bright acidity. For an extra flourish, drizzle with a squeeze of lemon or a scattering of microgreens.

Halibut with Brown Butter and Sage

Unassuming yet utterly luxurious, halibut with brown butter and sage is a dish that marries simplicity with sophistication, offering a delicate balance of rich, nutty flavors and tender, flaky fish. Perfect for a weeknight dinner or an elegant gathering, this recipe transforms humble ingredients into a meal that feels special without being fussy.

Ingredients

• 4 (6-oz) halibut fillets, skinless
• 1/2 cup unsalted butter
• 12 fresh sage leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. Pat the halibut fillets dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the halibut fillets in the skillet and cook undisturbed for 4 minutes, or until the edges turn opaque and a golden crust forms.
4. Gently flip the fillets and cook for another 3–4 minutes, until the fish is just opaque throughout and flakes easily with a fork. Transfer to a plate and tent with foil to keep warm.
5. Reduce the heat to medium and add the unsalted butter to the skillet. Swirl occasionally until the butter melts and begins to foam, about 2 minutes.
6. Add the sage leaves and cook, stirring frequently, until the butter turns a deep golden brown and the sage becomes crisp, about 3 minutes. Watch closely to prevent burning.
7. Remove the skillet from heat and stir in the lemon juice, scraping up any browned bits from the pan.
8. Drizzle the brown butter and sage over the halibut fillets, ensuring each piece is generously coated.

Buttery and aromatic, the halibut emerges with a crisp exterior and moist, tender flesh, while the brown butter lends a toasty depth that pairs beautifully with the earthy sage. For a striking presentation, serve atop a bed of wilted greens or alongside roasted fingerling potatoes to soak up every last drop of the decadent sauce.

Halibut with Artichoke Barigoule

A delicate yet robust dish, halibut with artichoke barigoule marries the buttery richness of fresh fish with the bright, herbaceous notes of tender artichokes simmered in a fragrant broth. Perfect for a summer evening, this recipe balances elegance with approachable technique, yielding a meal that feels both refined and comforting.

Ingredients

• 4 (6-oz) halibut fillets, skin-on
• 2 cups baby artichokes, trimmed and halved
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1 cup vegetable broth
• 1 small fennel bulb, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 lemon, zested and juiced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F.
2. In a large ovenproof skillet, heat 2 tbsp olive oil over medium heat until shimmering.
3. Add the fennel and garlic, sautéing until softened, about 3 minutes.
4. Stir in the artichokes, thyme, salt, and pepper, cooking for 2 minutes to lightly brown.
5. Pour in the white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
6. Add the vegetable broth and lemon zest, bringing to a gentle simmer.
7. Nestle the halibut fillets skin-side down into the skillet, spooning some of the broth over the top.
8. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 12–15 minutes.
9. Remove from the oven and drizzle with the remaining olive oil and lemon juice.

Every bite of this dish offers a harmony of textures—the halibut’s crisp skin giving way to silky flesh, while the artichokes remain tender yet slightly toothsome. Serve it with crusty bread to soak up the aromatic broth, or alongside a simple arugula salad for contrast.

Halibut with Fennel and Orange Salad

Perfectly seared halibut meets a bright, citrusy fennel and orange salad in this elegant yet approachable dish, where delicate flavors and crisp textures create a refreshing balance. The subtle sweetness of the orange complements the anise-like notes of the fennel, while the buttery halibut ties it all together with its tender, flaky finish.

Ingredients

• 2 (6 oz) halibut fillets
• 1 medium fennel bulb, thinly sliced
• 1 large orange, segmented
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh dill

Instructions

1. Pat the halibut fillets dry with paper towels and season both sides evenly with salt and pepper.
2. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute.
3. Place the halibut in the skillet and cook undisturbed for 4 minutes, or until the edges turn opaque and the bottom is golden brown. Tip: Avoid moving the fish too soon to ensure a crisp crust.
4. Gently flip the fillets and cook for another 3–4 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
5. While the fish cooks, combine the sliced fennel, orange segments, lemon juice, remaining 1 tbsp olive oil, and dill in a medium bowl. Toss lightly to coat.
6. Season the salad with a pinch of salt and pepper, then let it sit for 2 minutes to allow the flavors to meld. Tip: For extra brightness, add a teaspoon of orange zest to the salad.
7. Divide the salad between two plates and top each with a halibut fillet. Tip: For a restaurant-worthy presentation, drizzle a little extra olive oil around the plate.

Here, the halibut’s rich, buttery texture contrasts beautifully with the salad’s crisp fennel and juicy citrus. Serve it with a chilled glass of Sauvignon Blanc to highlight the dish’s vibrant, herbaceous notes.

Halibut with Pistachio Crust and Beurre Noisette

Amid the golden hues of summer, few dishes capture elegance and simplicity quite like halibut adorned with a crisp pistachio crust, luxuriously draped in nutty beurre noisette. This recipe balances delicate flakiness with rich, toasty depth, making it a showstopper for both weeknight dinners and special occasions.

Ingredients

• 4 (6-oz) halibut fillets, skinless
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter (for beurre noisette)
• 1 tbsp lemon juice
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat halibut fillets dry with paper towels to ensure even browning.
3. In a bowl, combine pistachios, panko, 2 tbsp melted butter, Dijon mustard, salt, and pepper.
4. Press the pistachio mixture evenly onto the top of each fillet, coating the surface.
5. Place fillets on the prepared baking sheet and bake for 12–14 minutes, until the crust is golden and the fish flakes easily with a fork.
6. While the fish bakes, heat 4 tbsp butter in a small saucepan over medium heat. Swirl constantly until the butter turns amber and emits a toasty aroma, about 3–4 minutes (beurre noisette).
7. Immediately remove the saucepan from heat and stir in lemon juice to stop the cooking process.
8. Drizzle the beurre noisette over the baked halibut and garnish with chopped parsley.

Velvety halibut melts beneath the crunchy pistachio crust, while the beurre noisette adds a caramelized, almost hazelnut-like richness. Serve atop a bed of wilted spinach or with roasted asparagus to let the flavors shine.

Halibut with Ratatouille and Basil Oil

Luscious and vibrant, this halibut with ratatouille and basil oil is a celebration of summer’s bounty, where tender fish meets a medley of slow-cooked vegetables, all finished with a fragrant herbal drizzle.

Ingredients

• 1 lb halibut fillet, skin-on
• 1/4 cup extra-virgin olive oil, divided
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper, divided
• 1 small eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium yellow squash, diced into 1/2-inch cubes
• 1/2 red bell pepper, diced into 1/2-inch pieces
• 1/2 yellow bell pepper, diced into 1/2-inch pieces
• 1/2 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp tomato paste
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil (for basil oil)

Instructions

1. Preheat oven to 400°F. Pat halibut dry with paper towels, then rub with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Set aside.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add eggplant, zucchini, yellow squash, bell peppers, and red onion. Sauté for 8 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic, cherry tomatoes, tomato paste, thyme, oregano, remaining 1/4 tsp salt, and 1/8 tsp pepper. Cook for 2 minutes until fragrant.
4. Transfer skillet to the oven and roast for 15 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
5. While ratatouille cooks, blend basil leaves with 2 tbsp olive oil until smooth. Strain through a fine-mesh sieve, pressing to extract all oil. Discard solids.
6. Heat remaining 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place halibut skin-side down and cook for 4 minutes until skin is crisp. Flip and cook for 3 more minutes, or until internal temperature reaches 145°F.
7. Divide ratatouille among plates, top with halibut, and drizzle with basil oil.

Unmistakably elegant, the dish balances the halibut’s buttery richness with the ratatouille’s earthy sweetness, while the basil oil adds a bright, herbaceous finish. For a striking presentation, serve atop a swirl of creamy polenta or with crusty baguette to soak up the juices.

Halibut with Truffle Mashed Potatoes

Keen to elevate your weeknight dinner? Halibut with Truffle Mashed Potatoes is a luxurious yet approachable dish that marries the delicate flakiness of fresh halibut with the earthy richness of truffle-infused potatoes. Perfect for impressing guests or treating yourself, this recipe balances elegance with simplicity.

Ingredients

• 4 halibut fillets (6 oz each)
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp truffle oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup chopped chives

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Season the halibut fillets with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the halibut fillets for 2 minutes per side until golden, then transfer the skillet to the oven to finish cooking for 6–8 minutes, or until the internal temperature reaches 145°F.
5. While the halibut cooks, place the potatoes in a large pot of salted water and bring to a boil over high heat.
6. Reduce heat to medium and simmer the potatoes for 15–20 minutes, or until fork-tender.
7. Drain the potatoes and return them to the pot. Add 4 tbsp butter, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Mash the potatoes until smooth, then stir in 1 tbsp truffle oil for a fragrant finish.
9. Divide the truffle mashed potatoes among plates and top with the halibut fillets.
10. Garnish with chopped chives for a pop of color and freshness.

Complement the buttery, velvety mashed potatoes with the tender, flaky halibut for a dish that feels indulgent yet balanced. Serve with a crisp white wine and a side of roasted asparagus to round out the meal.

Halibut with Lobster Thermidor Sauce

Luxuriously tender halibut meets the rich, decadent embrace of Lobster Thermidor Sauce in this showstopping dish that’s perfect for impressing guests or indulging in a gourmet weeknight treat.

Ingredients

• 2 halibut fillets (6 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 1 tbsp unsalted butter
• 1/2 cup cooked lobster meat, chopped
• 1 tsp Dijon mustard
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Pat the halibut fillets dry with paper towels, then brush both sides with olive oil and season evenly with salt and pepper. Tip: Dry fish ensures a crisp sear.
3. Heat a skillet over medium-high heat and sear the halibut for 2 minutes per side until golden. Transfer to the prepared baking sheet.
4. In the same skillet, melt butter over medium heat, then add white wine and simmer for 1 minute to reduce slightly.
5. Stir in heavy cream, Dijon mustard, and lobster meat, cooking for 3 minutes until the sauce thickens. Tip: Stir constantly to prevent curdling.
6. Spoon the sauce over the halibut fillets, then sprinkle with Parmesan cheese.
7. Bake for 8–10 minutes until the fish flakes easily with a fork and the sauce is bubbly. Tip: Avoid overcooking to keep the halibut moist.
8. Garnish with fresh parsley before serving.

Marvel at the contrast of the flaky, buttery halibut against the velvety, umami-rich sauce—each bite is a symphony of textures. Serve atop a bed of wilted spinach or with crusty bread to soak up every last drop.

Summary

You’ll love these 19 elegant halibut recipes—each one brings gourmet flair to your table with ease. Whether you’re hosting a dinner party or craving a special meal, there’s a dish here to inspire you. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious ideas too!