Ruth’s Chris Lemon Herb Butter Halibut

Instructions:

1. Pat the halibut fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat the olive oil in a skillet over medium-high heat.
3. Sear the halibut for 3 to 4 minutes per side, until golden and just cooked through. Remove from the pan and keep warm.
4. Reduce the heat to medium-low and add the butter to the same skillet, allowing it to melt gently.
5. Stir in the garlic and cook for about 30 seconds, just until fragrant, being careful not to brown it.
6. Add the lemon juice, lemon zest, parsley, thyme, and optional paprika or white pepper. Stir until the sauce is glossy and smooth.
7. Spoon the lemon herb butter generously over the halibut fillets.
8. Serve immediately with extra sauce drizzled on top.

Variations :

• Substitute dill or basil for parsley for a different herbal profile.
• Add capers for a briny, Mediterranean-style twist.
• Use this same lemon herb butter sauce on salmon, cod, or sea bass.

Tips :

• Halibut is best cooked just until opaque and flaky to avoid dryness.
• Keep the heat low when making the butter sauce to preserve its silky texture.
• Warm plates before serving to maintain the steakhouse-style presentation and temperature.