Casey's Lemon-Garlic Halibut Skillet with Snap Peas
Flaky halibut, crisp snap peas, lemon, and garlic make a bright one-skillet dinner.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (146 reviews)
INSPIRED BY
An original skillet supper inspired by the simple lemon-and-herb fish plates served in small coastal kitchens.
Story
This is the sort of supper I make when I want something bright but do not want a sink full of pans. Halibut turns flaky in just a few minutes, and snap peas keep a little crunch in the skillet. Lemon, dill, and capers wake up the butter without making the sauce heavy. A hunk of warm bread at the table is always welcome.
By Casey
Ingredients
- 4 halibut fillets, about 5 ounces each
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, thinly sliced
- 12 ounces sugar snap peas, strings removed
- 1/3 cup low-sodium chicken or vegetable broth
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
Instructions
- Pat the halibut dry and season both sides with the salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat; add the fish and cook 3 to 4 minutes per side until golden and nearly opaque, then transfer to a plate.
- Lower the heat to medium and melt the butter in the same skillet; add the garlic and stir for about 30 seconds until fragrant.
- Add the snap peas and broth, cover, and cook for 3 to 4 minutes until bright green and crisp-tender.
- Uncover and stir in the lemon zest, lemon juice, dill, and capers, scraping up any browned bits from the skillet.
- Return the halibut and any juices to the pan; spoon the lemony sauce over the fish and warm for 1 minute before serving.
Chef Tips
- Choose fillets of similar thickness so they finish cooking at about the same time.
- If the halibut is especially thick, cover the pan for the final minute after returning the fish.
- Use vegetable broth to keep the dish pescatarian.
- Serve with bread or cooked rice to catch the lemon, dill, and caper sauce.
Cook's Notes
- **Fish:** Pat fillets dry before they hit the pan so they brown rather than steam.
- **Doneness:** The thickest part should turn opaque and flake easily.
- **Sauce:** Add the lemon juice at the end to keep its flavor fresh.