Ruth’s Chris–Inspired Lemon Herb Butter Halibut Recipe – Cozy, buttery, and impossibly simple

Introduction

The kitchen smelled like warm butter and bright lemon as the halibut hit the pan with a happy sizzle. Today I want to share my own spin on Ruth’s Chris–Inspired Lemon Herb Butter Halibut — a dish that always makes the table feel special. This always takes me back to Sunday dinners. For a lighter seafood night, try the lemon butter baked shrimp recipe I like to pair with this fish.

Why You’ll Love This

• Quick to make: ready in about 25 minutes.
• Comforting but fresh: buttery, lemony, and not heavy.
• Kid-friendly flavor: mild fish and gentle herbs.
• Elegant enough for guests, yet easy midweek.

Also, it stores and reheats well for simple lunches.

Quick Recipe Snapshot

• Servings: 2
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes
• Skill level: Easy
• Taste: savory + buttery with bright lemon notes

You’ll feel confident with steady heat and a watchful eye on that golden crust.

Ingredients You’ll Need

• 2 halibut fillets (6–8 oz each)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 cloves garlic, finely minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Optional: pinch of paprika or white pepper

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Fresh lemon juice brightens immediately.
• Pat fillets dry for better browning.
• Use fresh herbs when possible.

Also consider a sweet finish like a strawberry lemonade buttermilk cake for dessert.

How to Make It

1. First, pat the halibut dry and season both sides with salt and black pepper. You want the surface dry so it browns.
2. Heat a skillet over medium-high and add 2 tbsp olive oil; the oil should shimmer, not smoke.
3. Then, place fillets in the pan skin-side down (or presentation-side down). Listen for that steady sizzle. Cook 4–5 minutes without moving, until edges look opaque and bottoms are golden.
4. Next, carefully flip the fillets and cook 4–5 more minutes. The fish is done when it flakes easily and reads 135–140°F at the thickest part.
5. Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir gently until it foams.
6. Then add 2 cloves minced garlic and cook 30–60 seconds until fragrant, watching so it doesn’t brown. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, parsley, thyme, and a pinch of paprika or white pepper if you like.
7. Finally, spoon the warm lemon herb butter over the hot fillets and serve right away while the sauce glistens and the aroma fills the room.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a fish spatula to flip quickly and avoid tearing.
2. Common mistake + fix: Overcrowding the pan steams the fish; instead cook in batches or use a larger skillet.
3. Simple variation: Add a splash of white wine to the butter for extra depth.

Also try pairing with roasted asparagus for contrast.

Serving Ideas

• Weeknight dinner: Serve with garlic mashed potatoes and a lemon wedge.
• Brunch or light lunch: Place on buttered toast with arugula.
• Date night or guests: Pair with roasted baby carrots and a crisp white wine.
• Holiday or celebration: Plate with creamy risotto and a sprinkle of microgreens.
  Optional garnish: extra chopped parsley, lemon slices, or a light dusting of paprika.

For a sweet finish, consider the Amish peanut butter cream pie I adore.

Storing & Leftovers

• Fridge: Store in an airtight container up to 2 days.
• Freezer: You can freeze cooked halibut for up to 1 month (wrap well).
• Reheat: Gently reheat in a 300°F oven for 8–10 minutes to protect texture.
  Leftover idea: Flake into a warm grain bowl with greens and a drizzle of extra lemon herb butter.

FAQs

Q: Can I make this ahead?
A: Yes, you can prepare the herb butter ahead and refrigerate; reheat gently and pour over just-cooked fillets.

Q: What can I substitute for halibut?
A: Firm white fish like cod or sea bass works well, though cook times may vary.

Q: How do I know it’s done?
A: The fish should flake with a fork and read 135–140°F in the thickest spot.

Q: Can I freeze it?
A: You can freeze cooked fillets, but fresh is best; thaw fully before gentle reheating.

Also, this version keeps the spirit of Ruth’s Chris–Inspired Lemon Herb Butter Halibut without fuss.

Final Thoughts

I love how a few simple ingredients transform plain fillets into something cozy and slightly decadent. Try it soon, and tweak the herbs or heat to your taste. I hope this recipe brings the same warm table feeling to your kitchen — Ruth’s Chris–Inspired Lemon Herb Butter Halibut.

Conclusion

If you want to peek at a menu that inspired this sauce, see the Ruth’s Chris Grand Rapids menu PDF for ideas. For more comfort-food recipes that pair well with this fish, browse the Recipe Index at You Betcha Can Make This!

Lemon Herb Butter Halibut

A comforting yet elegant dish of halibut cooked to perfection and topped with a flavorful lemon herb butter sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

  

Halibut Preparation

• 2 pieces halibut fillets (6–8 oz each) Make sure the fillets are dry for better browning.
• Salt and black pepper, to taste For seasoning.
• 2 tbsp olive oil Use to sear the fish.

Lemon Herb Butter Sauce

• 4 tbsp unsalted butter Use unsalted butter to control salt.
• 2 cloves garlic, finely minced Fresh garlic provides more flavor.
• 2 tbsp fresh lemon juice Brightens the flavor.
• 1 tsp lemon zest Adds brightness.
• 1 tbsp fresh parsley, finely chopped For garnish and flavor.
• 1 tsp fresh thyme (or 1/2 tsp dried) For flavor.
• Optional: pinch of paprika or white pepper Use for a flavor boost.

Method

 

Preparation

1. Pat the halibut dry and season both sides with salt and black pepper.
2. Heat a skillet over medium-high and add 2 tbsp olive oil; the oil should shimmer, not smoke.

Cooking

1. Place fillets in the pan skin-side down. Cook 4–5 minutes without moving, until edges look opaque and bottoms are golden.
2. Carefully flip the fillets and cook 4–5 more minutes. The fish is done when it flakes easily and reads 135–140°F at the thickest part.

Making the Sauce

1. Melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir gently until it foams.
2. Add 2 cloves minced garlic and cook 30–60 seconds until fragrant, watching so it doesn’t brown.
3. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, parsley, thyme, and a pinch of paprika or white pepper if you like.

Serving

1. Spoon the warm lemon herb butter over the hot fillets and serve right away.

Notes

Store in an airtight container up to 2 days; freeze cooked halibut for up to 1 month. Reheat gently in a 300°F oven for 8–10 minutes.