Panseared Halibut with Lemondill Risotto

Salt and Scale Inspired Halibut with Risotto Simply Delicious

By Priya DesaiSeptember 30, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever wondered how to whip up restaurant quality seafood at home ? This Pan-Seared Halibut Recipe does just that. We're talkin' flaky halibut with risotto , slathered in a dreamy lemon dill sauce.

Brief Overview

This recipe is an homage to the Pacific Northwest Seafood , think Salt and Scale Seafood Kitchen... . Originating from the desire to bring high end dining home, it's perfect to cook.

I'd say it's a medium level challenge, taking about an hour and ten. This recipe yields two servings. Perfect for date night!

Main Benefits

This Seafood Lunch boasts a lean protein boost with healthy fats. Imagine serving this on a special occasion, like an anniversary. The Lemon Dill Butter Sauce brings such freshness!.

Oh My Gosh: Halibut is so Good!

Okay, so I'll be honest. I was intimidated by risotto, right? But honestly, it's all about patience. Seriously, just keep stirring, man , okay? Don't rinse the rice, and you'll be golden.

I messed up the first time don't be me! This dish uses good ingredients. It can also be cooked on a Bbq Seafood.

Gathering the Goods

For the Halibut:

You'll need two 6-ounce halibut fillets . Olive oil, of course, plus salt and pepper. For that killer sauce:

Get four tablespoons of butter, two minced garlic cloves, and ¼ cup of white wine. Fresh lemon juice (2 tablespoons!), fresh dill (2 tablespoons!), and heavy cream are also needed.

That lemon dill butter sauce is the bomb!

Creamy Parmesan Risotto Recipe:

Grab four cups of warmed chicken broth, one tablespoon of olive oil. Half a chopped onion, one cup of Arborio rice, and ½ cup of white wine.

Parmesan cheese (½ cup), two tablespoons of butter, salt, and pepper.

Okay, ready to dive in? It's like bringing a piece of Seattle home, you know?

Ingredients & Equipment: Get Ready to Cook!

Alright, let's dive into what you'll need to make this amazing Pan-Seared Halibut Recipe with Lemon Dill Butter Sauce and Creamy Parmesan Risotto.

Don't worry, it's not as intimidating as it sounds! We're aiming for that restaurant quality seafood at home feel, right?

Main Ingredients

Okay, here's the shopping list. I've included both US and metric measurements.

For the Halibut:

Halibut fillets: 2 (6-ounce/170g) pieces. Skin on or off, about 1 inch thick.
- Quality Check: Look for firm, pearly white flesh. Avoid any that look dull or smell fishy. Freshness is key for Pacific Northwest Seafood , you know?
Olive oil: 1 tablespoon, plus extra for drizzling.

Lemon Dill Butter Sauce:

Unsalted butter: 4 tablespoons (½ stick/57g)
Garlic: 2 cloves, minced.
Dry white wine: ¼ cup, such as Sauvignon Blanc.
Fresh lemon juice: 2 tablespoons.
Fresh dill: 2 tablespoons, chopped.
Heavy cream: 1 tablespoon (optional). Adds extra richness, trust me!

Creamy Parmesan Risotto:

Chicken broth: 4 cups (950ml), warmed.
Olive oil: 1 tablespoon.
Yellow onion: ½ medium, finely chopped.
Arborio rice: 1 cup (200g).
Dry white wine: ½ cup (the same as the sauce!).
Grated Parmesan cheese: ½ cup, plus extra for serving.
Unsalted butter: 2 tablespoons.

Seasoning Notes

This is where the magic happens!

Essential Spice Combination: Salt and freshly ground black pepper. Simple, but crucial for flavour.
Flavor Enhancers and Aromatics: Garlic is a MUST. The lemon dill combo in the butter sauce is divine.
Quick Substitution: If you don't have fresh dill, dried dill will work in a pinch. Use about 1 teaspoon. I used it once and it worked just fine.

Equipment Needed

Keep it simple!

Large skillet (cast iron is ideal).
Medium saucepan.
Whisk.
Ladle.
Household Alternative: If you don't have a ladle, a large spoon will do.

Seafood Lunch is something so special with this recipe. This Bbq Seafood recipe is just great! This would be so great for a Seafood Mix

Now that you've got all your Fresh Halibut Recipes and Restaurant Quality Seafood at Home at hand, let's get cooking! Trust me, this Halibut with Risotto and Lemon Dill Butter Sauce will be your new go-to dish.

Let the Pan-Seared Halibut Recipe commence!. This Creamy Parmesan Risotto Recipe is what really holds it all together.

**Pan-Seared Halibut: The Salt and Scale Seafood Kitchen... Way!**

Honestly, sometimes you just crave that restaurant quality seafood at home , right? And that's exactly what we're doing today. This Pan-Seared Halibut Recipe with lemon dill butter sauce and creamy parmesan risotto is pure comfort.

Plus, it's paying homage to Salt and Scale, with a Pacific Northwest Seafood feel.

Prep Steps: Your Mise en Place Power-Up!

First, let's get organised. It's called mise en place in fancy chef lingo, but it just means having everything ready.

Chop your onion, mince that garlic and measure all your ingredients. Nobody wants to be faffing about when the halibut is sizzling.

Also, keep raw fish separate, yeah?

Seize the Sear: step-by-step to Seafood Heaven

Warm up 950ml chicken broth in a medium saucepan. Keep it hot but not boiling.
Sauté ½ finely chopped onion in a tablespoon of olive oil. Until translucent.
Add 1 cup of Arborio rice. Toast it for a minute or two. Trust me, it works.
Pour in ½ cup of the same dry white wine, then add the wine and let the rice absorb the wine, stirring gently.
Add the hot broth, one ladle at a time, stirring constantly. Keep going until the rice is creamy and al dente.
Take it off the heat and stir in ½ cup of Parmesan cheese, 2 tablespoons of unsalted butter. Season to taste. Keep warm.
Now, heat 1 tablespoon of olive oil in a skillet. Get that pan smoking hot . Sear the halibut skin side down first (if it has skin) until golden brown. Cook to 145° F/ 63° C .
Melt 4 tablespoons of butter in a separate pan and saute 2 cloves of minced garlic until fragrant, but not brown. Deglaze the pan with the other ½ cup of dry white wine and then simmer for 2 minutes. Turn off the heat and stir in lemon juice and fresh dill, and heavy cream if you want that fancy richness.

Pro Tips: Level Up Your Halibut Game

Ever made risotto? It's all about the constant stirring, and not rinsing the rice. This releases the starch and keeps the risotto nice and creamy.

Keep the heat high, but not too high you want to sear the outside and not overcook it.

The biggest mistake? Overcooking the halibut! Remember to pat it dry before searing it.

Want a Seafood Lunch sorted in advance? The risotto will be good for days; but don’t cook the halibut too early.

This Pan-Seared Halibut Recipe is inspired by my love of Fresh Halibut Recipes , and the Lemon Dill Butter Sauce really seals the deal!

Recipe Notes for Your Halibut Masterpiece

Okay, so you're about to whip up this Pan-Seared Halibut Recipe with Lemon Dill Butter Sauce and that dreamy Creamy Parmesan Risotto Recipe .

Before you get your pinny on, let's run through some extra bits and bobs that'll make your life easier! Think of it as the cheat sheet your best mate gives ya before a quiz.

Serving Suggestions Make it Look Fancy!

Honestly, presentation is half the battle. For plating ideas, try arranging the risotto in a neat circle on the plate.

Then, pop the pan-seared halibut right on top. Drizzle generously with that lemon dill butter sauce don't be shy! A sprinkle of extra Parmesan and fresh dill sprig finishes it off.

As for sides, some steamed asparagus or green beans would be lush. Or, a crisp green salad with a light lemon vinaigrette is banging too.

If you want to be extra, pour yourself a glass of the same wine you used for the recipe, you know, the Sauvignon Blanc or Pinot Grigio.

Storage Tips For When Life Happens

Right, so you've got leftovers it happens. For refrigeration, just pop the halibut and risotto into separate airtight containers. They'll be grand for up to 3 days .

Freezing is doable, but the risotto might change texture slightly. Reheating risotto needs a gentle hand. Add a splash of broth and stir over low heat until creamy again.

Reheat the halibut in a pan with a tiny bit of oil, or in the oven at 275° F ( 135° C) , just until warmed through.

Variations Making it Your Own

Got dietary needs? No sweat! For a low-carb twist, swap the Arborio rice for cauliflower rice. Honestly, it works a treat! Also, the Seafood Mix can be changed, Cod, sea bass, or even salmon work wonders instead of halibut.

If you fancy a bit of a change, try other herbs. Parsley or chives instead of dill in the butter sauce? Go for it!

Nutrition Basics The Good Stuff

This Seafood Lunch dish is packed with protein. A proper source of good fats, and slow releasing carbs from the risotto.

The Fresh Halibut Recipes alone give you a good dose of Omega-3 fatty acids which are important for a healthy heart and brain, apparently.

If you're watching your Seafood Lunch calorie intake, keep the portions sensible, especially with the risotto.

Salt and Scale Seafood Kitchen... showcases how simple ingredients and careful cooking can create restaurant quality meals. Have a bash and give this beauty recipe a go.

It's not just food , it's an experience, you know? You've got this!

Frequently Asked Questions

I'm a bit nervous about making risotto. Is the "Salt and Scale Seafood Kitchen..." Halibut recipe risotto really as difficult as everyone says?

Risotto can seem intimidating, but honestly, it's more about patience than skill! Just keep your broth warm, stir frequently (think of it as your arm workout for the day!), and add the broth gradually. The key is to look for a creamy consistency.

If you take your time and follow the instructions, you'll be saying "Easy peasy, lemon squeezy!" in no time.

Can I use frozen halibut for this recipe, or does it have to be fresh from Salt and Scale Seafood Kitchen... (or, you know, my local fishmonger)?

Fresh halibut is always the gold standard for the best flavor and texture think of it like comparing a freshly brewed cup of coffee to instant. However, if you only have access to frozen halibut, don't fret!

Just make sure to thaw it completely in the refrigerator overnight and pat it very dry with paper towels before searing. Getting rid of that excess moisture is key to a good sear and prevents it from steaming instead.

What's the best way to store leftovers of this Pan-Seared Halibut with Lemon Dill Butter Sauce and Creamy Parmesan Risotto?

Store the halibut, sauce, and risotto separately in airtight containers in the refrigerator. The halibut is best consumed within 1-2 days to prevent it from drying out. The risotto might lose some of its creaminess, but you can revive it with a splash of broth or water when reheating.

It's a bit like reheating pizza - never quite as good as fresh, but still pretty darn tasty!

I'm trying to eat healthier. Are there any simple swaps I can make to lighten up this "Salt and Scale Seafood Kitchen..." inspired recipe?

Absolutely! You can reduce the amount of butter in the sauce, use a lighter broth, and opt for less Parmesan cheese. For a lower carb risotto, try cauliflower rice instead of Arborio. Serving with plenty of steamed greens like asparagus or broccoli will also add healthy fiber and nutrients to your meal.

Think of it as "mindful indulgence" you can still enjoy the delicious flavors while making smart choices!

My local store doesn't have halibut. What other types of fish would work well in this "Salt and Scale Seafood Kitchen..." inspired dish?

No halibut? No problem! Cod, sea bass, or even salmon would be fantastic substitutes. These fish all have a similar flaky texture that pairs beautifully with the lemon dill butter sauce and creamy risotto. Just adjust the cooking time accordingly, as some fish cook faster than others.

If you're feeling adventurous, you could even try using scallops!