Broiled Halibut with Garlic Butter

Wild Alaskan halibut is the undisputed king of white fish — firm, meaty, and clean-tasting with a subtle sweetness. The intense heat of the broiler creates a gorgeous golden crust on the outside while keeping the interior moist and flaky. A simple garlic compound butter melts over the top as it broils, creating a built-in sauce that needs nothing else. This is the fastest path to halibut perfection.

Ingredients

• 4 wild Alaskan halibut portions (6 oz each)
• 3 tbsp butter, softened
• 3 cloves garlic, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Lemon wedges for serving

Instructions

1. Make garlic butter: Combine softened butter, garlic, parsley, lemon zest, and smoked paprika in a small bowl. Mix until smooth and well blended.
2. Prep the broiler: Position oven rack 6 inches from the heating element. Set broiler to high. Line a broiler-safe pan with foil.
3. Season halibut: Pat halibut portions completely dry. Season with salt and pepper on both sides. Place on the prepared pan.
4. Add butter: Spread about 2 teaspoons of garlic butter on top of each halibut portion.
5. Broil: Broil for 8-10 minutes, without flipping, until the top is golden brown and the fish is opaque throughout. Internal temperature should reach 145°F.
6. Serve: Transfer to plates. Spoon any melted garlic butter from the pan over the fish. Serve with lemon wedges.