Alaska Halibut with Dill Sauce

Dill, sour cream, and lemon pair perfectly with this delicious, simple halibut recipe. This is one of our go-to recipes.
PREP TIME: 10 minutes
COOK TIME: 15 minutes



  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Olive oil
  • Salt and pepper to taste
  • 1/4 cup Chardonnay
    Cucumber-Dill Sour Cream Sauce (recipe follows)
    Garnish: lemon wedges and fresh dill sprigs

Cucumber-Dill Sour Cream Sauce
Makes about 3/4 cup

  • 1/2 cup regular, light or fat-free sour cream
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon minced garlic
  • 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)
  • Salt and pepper


  1. Make the sauce first and keep refrigerated.  Bring it to room temperature and stir it well before serving.
  2. Preheat oven to 450°F.  Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.  Heat a large heavy ovenproof skillet over medium-high heat.  Brush both sides of halibut with oil.  Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.
  3. Turn halibut over, season with salt and pepper, and cook 2 minutes more.  Remove pan from burner and add wine to pan.  Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.
  4. Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill.  Pass the remaining sauce on the side, 

Photo and recipe courtesy of Alaska Seafood