📋 Instructions

1. 1Dry and season the fish — Pat the halibut fillets very dry with paper towels on both sides, then season all over with the fine sea salt. Let them sit on a plate while the pan heats, about 5 minutes.
2. 2Heat the skillet — Set a heavy 12-inch skillet over medium-high heat for 3 to 4 minutes, until a drop of water flicked in sizzles and vanishes instantly. Add 1 tablespoon of the butter and swirl until it foams and coats the pan.
3. 3Sear the first side — Lay the fillets in the pan presentation-side down, leaving space between them. Cook undisturbed for 4 to 5 minutes at medium-high heat (about 400F / 205C surface temperature) until the edges look opaque and the bottom is deep golden brown.
4. 4Flip gently — Slide a thin spatula under each fillet and turn it once. The fish will release easily when it is properly seared, so if it sticks, give it another 30 seconds. Cook the second side for 3 to 4 minutes.
5. 5Baste with butter — Add the remaining 2 tablespoons butter to the pan. Once it foams, tilt the pan and spoon the hot butter over the fillets continuously for 60 to 90 seconds, until the fish is golden and the center reads 130F (54C) on an instant-read thermometer.
6. 6Rest and finish with lemon — Move the fillets to a warm plate and squeeze half the lemon over the top. Rest 2 minutes, then serve with the remaining lemon wedges and a spoonful of the pan butter.