Broiled Halibut with Lemon Butter & Capers

January 17, 2025

A Broiled Fillet Dinner for Four

The oven's top heating element browns the fish while a separate lemon-butter sauce adds flavor at serving. Broiling is different from baking, so use cookware approved for your broiler and follow the oven's rack-position instructions.

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Choose Your Fillets

Use plain fresh halibut fillet portions or frozen fillets, thawed according to the package directions, including any requirement to open vacuum packaging. Recipe quantities describe the prepared fish, not the retail package.

The whole-fish product is head-off and gutted and may arrive in large sections; prepare fillets before using this recipe. Steaks and cheeks need instructions suited to their cut.

Ingredients

4 plain halibut fillets, about 6 oz each, checked for bones
1 tbsp cooking oil
Salt and black pepper to taste
4 tbsp unsalted butter
2 tbsp lemon juice, plus more to taste
2 tbsp drained capers
1 tbsp chopped parsley or dill

Method

Preheat the broiler and position the rack according to the oven instructions. Lightly oil a broiler-safe pan. Do not use parchment under the broiler.
Pat fillets dry, brush with oil and season lightly. Arrange with space between the portions.
Broil while watching closely. Begin checking the surface after about 4 minutes. Turn carefully if needed for even cooking. If the outside browns too quickly, move the pan farther from the element using oven mitts.
Continue until the thickest part of each portion reaches 145°F. Remove thinner pieces as they finish.
Meanwhile, melt butter gently in a separate saucepan. Stir in lemon juice and capers and warm through.
Transfer fish to clean plates, spoon over the sauce and finish with herbs.

Serving Notes

Capers contribute salt, so taste the sauce before adding more. Serve with rice, mashed potatoes or roasted vegetables. For a tomato-and-mozzarella topping, try Halibut Caprese.

Use a food thermometer to check for 145°F in the thickest part of the fish, following FDA seafood guidance. Time estimates vary with thickness and equipment.