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Lemon Halibut with Shallots

March 30th, 2018 12:44:00 pm

This fish option is anything but boring. Lemon Halibut assures there won't likely be any leftovers as you start to savor the creamy lemon butter and crispy shallots, you won't stop until it's gone. Make sure you use fresh lemons and fresh garlic, both will make a big difference in the end result, pictured here. Start by gathering your ingredients. There are basically three steps. Start by marinating the fish, while you are making the lemon butter topping. Then fry the shallots and fish.

halibut with lemon-butter and crispy shallots 

Marinade Ingredients: (Marinate for 20 minutes while you prepare the shallots and butter topping)

  • 1/4 cup olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (4-5 ounces per person)

halibut marinating

Lemon Butter Ingredients:

  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temp


Whisk these together in a small bowl. It should be like a thick sauce when it is properly blended. The lemon zest in this sauce adds the very fragrant and beneficial oils from the peel of the lemon. Set it aside.

lemon zestLemon Butter Sauce

Remaining Ingredients:

  • 1/2 cup grapeseed or avocado oil (these choices allow you to heat the oil without creating a transfat or destroying the nutritional value)
  • 2 large shallots, cut into rounds, separted into rings
  • Lemon wedges for garnish


Using a titanium frying pan, heat the oil in preparation for frying the shallots until crispy. I am using the 8" frying pan SEE PAN HERE.  Once they are crispy, set them on paper towels to drain.

Shallots and Garlicshallots frying

Crispy Shallots


Since I am cooking only two portions, I am going to use the same skillet I used for the onions, which is the 8" (20cm) Titanium Frying Pan. Get your skillet hot on medium-high heat.  Sear the halibut for about 3 minutes (depending on thickness), on each side. Turn it over and sear it until still slightly pink in the center. Transfer it to plates. Top with a generous dollop of lemon butter and pile the shallots alongside or on top of the fish. Garnish with the lemon wedges and serve.


searing halibut in titanium frying panhalibut lemon butter shallots

The simplicity of this Lemon Halibut recipe makes it a great choice for weeknight dinners. Enjoy it with fresh vegetables and savor the flavors!



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