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Lemon Garlic Halibut

The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

This Lemon Garlic Halibut is a simple and satisfying seafood dish that’s perfect for weeknights!

Lemon Garlic Halibut

Pan-seared in a lemon-butter sauce, this fresh fillet of fish is finished with chopped parsley and served over Heinen’s frozen creamy risotto, resulting in a low effort meal with 5-star flavor.

Lemon Garlic Halibut
Lemon Garlic Halibut
Cook time:
Prep time:
Total time:



  • 4 6 oz. halibut fillets
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter
  • 4 garlic cloves, minced
  • 1 shallot, diced
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 lemon, juiced
  • 1/4 cup fresh parsley, chopped
  • 1 12 oz. package Heinen's frozen creamy risotto
  • 1 cup cooked butternut squash, cut into chunks


  1. In a small mixing bowl, combine the paprika, oregano, basil, salt and pepper. Set aside.
  2. Heat a large skillet over medium-high heat. Add the olive oil and garlic. Sauté for 2 minutes. Add the shallots and continue to sauté for 2 minutes.
  3. Add the butter and stir until it melts. Add the lemon juice and stir well.
  4. Pat the halibut dry with a paper towel to remove excess moisture. Rub each fillet with the spice mixture.
  5. Place the halibut, skin-side-up, in the skillet. Sear the first side for 4-5 minutes.
  6. Flip and let the other side sear while spooning some of the butter-lemon sauce over top. Continue cooking until the fish is cooked through.
  7. Cook the frozen creamy risotto according to the package instructions. Stir in the cooked butternut squash.
  8. Serve the warm halibut on top of the butternut squash risotto and garnish with lemon slices and fresh parsley.

Lemon Garlic Halibut

Julia Joliff
By Julia Jolliff
Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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