No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Halibut with Lemon Sauce

  • Yield: Serves 4
Halibut with Lemon Sauce

Source: Martha Stewart Living, May 1999


  • Zest of 3 lemons
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/3 cup plus 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons chopped fresh dill
  • 4 halibut fillets or other firm white fish (8 ounces each)
  • 1 tablespoon olive oil
  • 3 tablespoons butter, cut into thirds


  1. In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.

  2. Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.

  3. Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat. Pour sauce over fillets, and serve.

Reviews (4)

  • Karen Getzinger 24 Jun, 2014

    This was okay, but if I make it again I'll omit the salt until after cooking then salt the sauce as needed. I thought it was way too salty (am I tend to over-salt, at least to my husband's taste- but, he didn't think it was too salty so who knows?). Quick easy dinner.

  • Lady Yunalesca 7 May, 2013

    My second change that I did with this recipe is that I did not add any salt to the marinade. I don't think salt should be added to fish before cooking as salt naturally dries meat. I like to keep my fish moist and flavorful, therefor any salt is added after and at no time before.

  • Lady Yunalesca 7 May, 2013

    Trying out this recipe tonight for dinner. I will be following all the directions almost exactly as written however with two minor changes. Instead of the 3 hours marination time for the halibut I am doing 30 minutes. That is only because from what I've researched and experienced when cooking fish is that you should only marinade the fish for a maximum of 30 minutes - but hey I don't own my own website or have my own cooking show or maybe halibut is just different then other fish...

  • ledunnock 2 Apr, 2011

    really delicious! this sauce is so flavorful i was able to con my fish-hating husband into eating a bit!

Related Topics