Keto Halibut with Lemon Butter Sauce

This Keto Halibut with Lemon Butter Sauce is a perfect choice when you’re in the mood for a light, flavorful dinner. The buttery lemon sauce complements the mild, flaky halibut, creating a rich and satisfying meal that’s also low in carbs. It’s easy to make, yet sophisticated enough to impress at any dinner table!

My Personal Experience

I’ve always been a fan of simple fish recipes, but this Keto Halibut with Lemon Butter Sauce has quickly become a favorite. The first time I made it, the kitchen filled with the warm aroma of garlic and butter—so inviting! The halibut turned out perfectly flaky, and the sauce was creamy yet light. It paired beautifully with a side of roasted veggies and felt like a restaurant-quality meal, but without all the carbs. Every time I make it, I’m amazed at how easy it is to pull off and how much flavor it packs. It’s a go-to for those nights when you want something a bit fancy but don’t want to spend hours cooking. I love how it makes you feel like a pro in the kitchen!

Why You’ll Love This Recipe

• Quick and easy to make
• Light yet flavorful meal
• Low-carb and keto-friendly
• Perfect for a special dinner or a weeknight treat
• Can be paired with a variety of low-carb sides like cauliflower mash or a fresh salad

Ingredients & Substitutions

• Halibut fillets – You’ll need fresh, boneless halibut fillets, about 6 oz each. You can also substitute with cod or sea bass for a different flavor.
• Olive oil – Extra virgin olive oil adds a clean, herby taste. You can substitute with avocado oil if preferred.
• Unsalted butter – Used for the sauce to give it a rich, creamy texture. Ghee or coconut oil could be used as alternatives for a dairy-free version.
• Garlic – Fresh garlic cloves are essential for the sauce. If you don’t have fresh garlic, use garlic powder (1/4 tsp per clove).
• Lemon – Fresh lemon juice and zest are needed for that zesty, citrusy flavor. You can substitute with lime if you prefer a different citrus.
• Chicken or vegetable broth – Adds flavor and helps thicken the sauce. You can use a low-sodium version or replace it with white wine for extra depth.
• Fresh parsley – For garnish and a burst of color. Basil could also be a great alternative for a different herbal touch.
• Lemon slices – For serving, adding a bright touch of citrus.

Cooking Instructions: From Prep to Plate

1. Prepare the Halibut
   Pat the halibut fillets dry with a paper towel to remove any excess moisture. Season both sides with salt and pepper.
2. Sear the Halibut
   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add 2 tbsp of butter, letting it melt and sizzle. Carefully place the halibut fillets in the skillet and cook for about 3-4 minutes per side, depending on thickness, until golden brown and cooked through. The fish should be opaque and flake easily with a fork. Transfer the cooked fillets to a plate and cover lightly with foil to keep warm.
3. Make the Lemon Butter Sauce
   In the same skillet, add the remaining 2 tbsp of butter. Let it melt over medium heat, then add the minced garlic and cook for 1 minute, or until fragrant. Pour in the chicken or vegetable broth and stir, scraping any browned bits from the pan for extra flavor. Add the lemon juice and zest, stirring to combine. Let the sauce simmer for 2-3 minutes to slightly reduce and thicken.
4. Serve
   Spoon the lemon butter sauce over the halibut fillets and garnish with fresh chopped parsley. Serve with lemon slices on the side for an extra citrusy burst.

Expert Tips for Making This Dish Even Better

• Use Fresh Halibut: Fresh halibut has a milder taste than frozen and works beautifully with this dish.
• Adjust Cooking Time for Thickness: Thicker fillets may need a minute or two longer per side. Just make sure not to overcook, as halibut can dry out.
• Add Extra Flavor: For an extra herby touch, add a few sprigs of fresh thyme or rosemary while the sauce simmers.

How to Store Your Dish for Maximum Freshness

• Refrigeration: Store leftover halibut in an airtight container in the fridge for up to 2 days.
• Reheating: Gently reheat in the oven at 300°F for 5-8 minutes or in a skillet on low heat to keep the fish tender.

Frequently Asked Questions

1. Can I use another fish instead of halibut?
Yes, cod or sea bass also pair well with the lemon butter sauce if you prefer.

2. What sides go well with this dish?
Cauliflower mash, steamed broccoli, or a fresh green salad are great low-carb sides to complement the flavors.

3. How do I know if the halibut is done?
It should be opaque, with the flesh flaking easily when tested with a fork.

Equipment You’ll Need

• Large skillet – For searing the halibut fillets to golden perfection.
• Spatula – To carefully flip the fillets.
• Small saucepan – For making the lemon butter sauce.
• Mixing spoon – To stir the sauce.

Nutrition Information (per serving, based on 4 servings)

• Calories: 320
• Fat: 22g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 28g

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