Keto Halibut with Lemon Butter Sauce is a fancy restaurant-level dish. It is not too tough to make. Serving this mild white fish in a restaurant-style will impress your guests. The dish is healthy as fish contains omega-3 fatty acids, niacin, and proteins with very low amounts of carbs. Keto halibut with Lemon Butter will be a show-stopper at any dinner/party with few items required for cooking. It is also ready in under thirty minutes. It contains only 1.5 g of net carbs in a serving along with a heavy amount of good fats (32.1 g) & proteins (32.2 g).
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EQUIPMENT:
- A skillet
- serving plates 2
INGREDIENTS:
HALIBUT:
- 1.5 pounds of fillets of halibut.
- Two tablespoons of oil of olives.
- 1/2 a tsp of powdered garlic
- One-fourth teaspoon of powdered peppercorn.
- Powder of paprika, 1/2 tsp
- A teaspoon of sea salt
LEMON BUTTER SAUCE:
- A medium-sized lemon
- Half a cup of butter (salted)
INGREDIENT NOTES:
SPICES:
Use simple spices here to season the fish which are paprika, powder of garlic, salt, & powdered peppercorn.
JUICE OF LEMON:
If you don’t get fresh lemon to juice out then bottled juice of lemon will logically work here. Try to use the juice of fresh lemon.
HALIBUT:
The recipe needs 4 fillets of halibut. You may take the one big fillet & make it 4 fillets. This is a white fish that is mild just like haddock, Chilean sea bass, or cod. Use either with or without skin.
OIL:
Any vegetable oil will work. It may be the oil of olives (light or extra-virgin), avocado, etc.
BUTTER:
You are free to use salted/unsalted butter as per your choice.
INSTRUCTIONS:
- Place the fillets of halibut on the paper towel & dab dry them.
- Apply the powdered peppercorn, powder of garlic, salt, & paprika.
- Put a skillet (large) over normal heat.
- Heat the oil of olives for two or three minutes.
- Place the fillets(seasoned) of fish in a layer in the warm oil.
- Tender for 3 or 4 minutes per side.
- Then turn & give same time for cooking another side.
- Dish out the tender and crispy brown fish & wrap it in a proper way.
- Lower the flame & add butter to the same skillet.
- Heat butter till it starts to fragrant.
- Juice the lemon directly in the pan.
- Wait for the boil to start.
- Now cook it till it is half in the volume.
- It is normal that this sauce would not thicken.
- Spread the sauce on each serving plate.
- Place the seasoned/shallow fried halibut over the sauce.
- Then pour the remaining sauce over the fillets of halibut.
- Enjoy your dish!
IDEAS FOR CUSTOMIZATION:
Along with following the recipe, you may customize it with the following add-ons to make it different & attractive.
HERBS:
Lemon butter sauce with spices is more than enough. Add parsley, dillweed, or thyme to give it a personalized touch.
LEMON ZEST:
To make the lemon flavor more strong, add lemon zest at the end after cooking.
DIFFERENT SAUCE:
If you want to have a variety of sauces with your halibut, you are welcome to use pesto or chimichurri sauce.
GARLIC:
Here we have not added garlic because it is present in the seasonings of fish. If you want the strong garlic flavor then pick 2 or 3 garlic heads (fresh). Mince them well to include in the recipe.
WINE:
Use a splash of white wine along with half the amount of lemon juice in the sauce for a unique flavor.
TIPS:
- Never disturb the fish while shallow frying until it’s time to flip. Otherwise, you won’t get that beautiful char on its surface.
- Be alert while making the sauce. Cook it on low flame & avoid overcooking to minimize/lower the chance of burning.
- If you cook the halibut with skin then cook the skin side first.
- Either brown the butter or not. If you cook it more, it will have a strong buttery flavor.
- Keep the fillets at a little distance from each other in the skillet. If all pieces don’t fit then work in shifts.
STORAGE INFORMATION:
FREEZER:
Cooked fish will never be the same after defrosting so we usually don’t recommend freezing.
Use a freezer to keep raw fish safe for 100 or 120 days. Defrost & use it whenever you want.
FRIDGE:
As you know cooked fish is already dry so when we heat it after being taken out of the refrigerator, there are lots of chances of overcooking/burning. Always try to use it all when you cool it.
If you have still some of the cooked fish left then use the fridge to keep it safe in the locked vessel.
Reheat at the lowest temperature (350 F) in the oven or gently warm it up in the heated skillet over low heat to avoid burning.
FAQs:
What is the reason to cover the cooked fillets?
Fish is dry after cooking. If we keep it uncovered then it will be dry as steam escapes. To lock that water in the fish to keep it juicy, it is necessary to cover it with aluminum foil.
What to serve with the fish?
You may serve this halibut with roasted veggies, starch (pasta, potato, rice, cauliflower rice, etc.), and salads.
How to store it?
We usually don’t recommend to store the cooked ones. You may use the freezer to keep raw fish in it & use it whenever you want in the span of 100 or 120 days.
NUTRITIONAL FACTS/SERVING:
Recipe yield: Serves 4
Size of a serving: 1 fillet of halibut + 2 tbsp lemon butter sauce
Calories: 425 kcal
Carbohydrates: 2.1 g
Net carbs: 1.5 grams
Fiber: 0.6 g
Protein: 32.2 grams
Sugar: 0.5 g
Fats: 32.1 grams
