Butter-Basted Halibut

This pan-seared halibut is basted in rich, nutty ghee for a golden crust and tender, flake-apart texture. Simple, elegant, and full of clean flavor — it’s a restaurant-quality meal made right on your stovetop.

Directions

1. Pat halibut fillets dry with paper towels and season both sides with salt and pepper.
2. Heat a non-stick or cast-iron skillet over medium-high heat. Add a drizzle of olive oil to the pan.
3. Once hot, place the halibut fillets presentation-side down in the skillet. Sear for 3–4 minutes, until a golden crust forms.
4. Flip the fillets and immediately add 2–3 tablespoons of ghee to the pan.
5. As the ghee melts, tilt the pan and spoon the ghee over the fillets continuously for 2–3 minutes, basting until the fish is cooked through and flakes easily with a fork.
6. Remove from heat, plate, and spoon a little extra ghee over the top. Garnish with fresh herbs or a squeeze of lemon if desired.
7. Serve immediately with roasted veggies, rice, or a light salad.